Breakfast

Salmon and Egg Breakfast Muffins

Name: Salmon and Egg Breakfast Muffins
Total time: 25 min
Yield: 6 servings
Ingredients: 8 eggs; 150g fresh salmon fillet, cooked and flaked; 80g frozen peas; Small bunch dill; 2 tbsp milk; Olive oil; Salt

Eggs baked in a muffin tin with flaked fresh salmon, peas and dill. Two make a breakfast.

Muffin tin of egg muffins topped with cheese

25 minServes 6250 kcal per serving

What you need

8 eggs
150g fresh salmon fillet, cooked and flaked
80g frozen peas
Small bunch dill
2 tbsp milk
Olive oil
Salt

How to make it

Step 1
Heat oven to 180°C and oil a 12 hole muffin tin.
Step 2
Whisk eggs, milk and salt.
Step 3
Divide salmon, peas and dill between holes.
Step 4
Pour over the egg and bake for 18 minutes.
Step 5
Cool 5 minutes before lifting out.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	250 kcal
Protein	20 g
Carbohydrate	4 g
Fat	16 g

This recipe fits these eating styles by the numbers and the ingredients: Keto, Low carb, High fat, Mediterranean.

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Last updated 24 September 2026