Smoked Salmon Egg Muffins
Ingredients
12 Egg
⅓ cup Reduced-fat milk
½ tsp cracked black pepper
200 g white bread crusts removed, chopped into cubes
150 g smoked salmon chopped
125 g cherry tomatoes halved
2 tbsp chives fresh, chopped
3 tbsp dill fresh, chopped
Instructions
- Pre-heat the oven to 160°C/140°C fan-forced. Line a 12 hole muffin tin. Whisk the eggs and milk together in a large bowl.
- Season with pepper. Tip the bread cubes in and soak for 5 minutes. Stir in the salmon, cherry tomatoes, chives and dill.
- Divide the mix between the muffin tin holes and bake for 25 minutes until golden.
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