Smoked Salmon and Cheddar Egg Muffins
This variation on one of the popular quiche recipes from Always Delicious was developed by our 9-year old son Benji. He even turns them into bite-sized savory pancakes by spooning the batter onto a hot, oiled griddle and cooking them for a minute or so on each side.
Ingredients
- 4-8 ounces frozen chopped spinach, optional
- 8 eggs
- ⅛ tsp salt, or to taste, depending on the saltiness of the salmon and cheese
- ¼ tsp pepper
- 3 ounces cheese, like cheddar or mozzarella, shredded
- 2-3 ounces smoked salmon, chopped
- oil, to spray muffin tins
Instructions
- First, preheat the oven to 350°F.
- Then rinse the frozen spinach in a colander to thaw a bit. Leave to drain, and squeeze out the excess water before using.
- Next, beat the eggs, salt, and pepper in a large bowl. Stir in the cheese, salmon, and spinach until evenly mixed.
- Oil muffin tins. Silicone muffin tins work well for these types of egg muffins. Pour egg mixture into muffin tins evenly spacing the batter among the 12 tins.
- Finally, bake for 15 to 20 minutes or until eggs are set. Cool for 5 minutes, remove from tins and serve warm or refrigerate for up to 1 week or in the freezer for up to 3 months. Reheat or serve at room temperature for a quick grab and go breakfast, snack or lunch.