Happy Tuesday, all! I’m here with a brand spankin’ new recipe for you — one of the extra delicious variety.
Well, it’s extra delicious if you happen to love eggs, smoked salmon, and dill. If you don’t like any of those things, then
you need to change this might not be up your alley, hahaha. I present to you: smoked salmon egg cups!
Now, as you guys know, I am a notorious breakfast skipper. Or, at least, I was in my past (grossly unhealthy and overweight) life. It always made sense to me to skip it, as the chronic starvation diet yo-yoer that I was told me that skipping a meal = skipping calories which must = weight loss. FALSE. Skipping breakfast just meant my metabolism was sleeping until I crammed a cheesesteak into my mouth at lunch. Skipping breakfast just meant that I was more likely to make bad choices later in the day. So now I say, boo to skipping breakfast.
Which is where these beauties come in. See, while I really do try my best not to skip breakfasts anymore, I am unfortunately a creature of (bad) habit. Also, I really, really love to sleep. So if my breakfast doesn’t come in grab-and-go form, it usually doesn’t get eaten. Unfortunately, most grab-and-go breakfasts are sugar-laden bakery-style treats (mmmm, heavenly) and since I’m trying to actively cut down on both my simple carbs AND my sugar consumption, those aren’t a very viable option for me anymore. So I put together a recipe for a breakfast that’s portable (and adorable) using just four simple ingredients: eggs, smoked salmon, fresh dill, and unsweetened Blue Diamond Almond Breeze almond milk.
They turned out great! They’re dairy-free, if you’re like me and tend to experience a bit of… discomfort… when you have milk. You can also use these same ingredients to make an omelette (I do 2 eggs with ~2 tbsp of almond milk for my omelettes) if you’re better at, um, mornings than I am. But you know how much better things are when they come in miniaturized muffin-form anyway, so this really works out for everyone. These would also be fantastic to serve for brunch! Already individually portioned, they’d be right at home next to a pile of silver dollar pancakes and some bacon strips. Nom.
This recipe makes 12 egg cups, so that’s enough to have two each morning for 6 days! Or three for 4 days. Your choice. They keep in the fridge for up to a week, and while I think they taste just fine cold or at room temp, you can zap them in the microwave for a bit if you like. (Just not too long. Seriously. Not only will they overcook if you reheat them for too long, they will also burn your prints right off for your fingertips. #tested)
Smoked Salmon Egg Cups
6 large eggs
1/4 cup fresh dill, chopped
1/2 cup unsweetened Blue Diamond Almond Breeze almond milk (Original flavor)
3 oz. smoked salmon, diced
Salt & pepper to taste
1. Heat oven to 350*.
2. In a bowl, whisk eggs, chopped dill, almond milk, and salt & pepper together until thoroughly combined.
3. Spray muffin tin with nonstick baking spray and distribute smoked salmon evenly throughout the cups.
4. Pour egg mixture over the smoked salmon, filling the cups about 2/3 of the way.
5. Bake for 10 – 12 minutes, or until eggs are no longer jiggly. They may expand in the oven, but will deflate once they have been removed from the heat. If you have any issues getting the top to solidify, pop them under the broiler for an additional minute.
As I’ve said, these are just wonderful. I’ve been having two egg cups with half a high-protein bagel with sunbutter or PB, and sometimes a banana or some grapes. SO delicious, SO filling, and SO good for you! They did come out quite dill-y, which I love, but if you’re not as into that as I am, just scale back the dill a bit. Or you can leave it out all together if you like. I bet they’d taste epic with basil instead, too. Mmm, maybe I’ll try that for next time.
The above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.