Smoked Salmon Breakfast Egg Cups (Edit recipe)

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I love making these eggs cups while on Whole30 … if you know, you know. I eat avocado toast all the time and on Whole30, bread is eliminated. These egg cups are a great way to savor the flavors and are an easy way to ditch the bread. I like using ramekins, but you could totally use a muffin tin – would work just fine. You can garnish with whatever you’d like, but I love capers, avocado and some Cholula hot sauce.

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PREP TIME

55 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4

Ingredients

4 Eggs
1 cup Frozen Hash Browns
2 oz Smoked Salmon
.25 cup Almond Milk
1 Spinach, handful, chopped
1 tsp fresh Dill
.25 tsp Salt
Black Pepper, ⅛ teaspoon, ground
1-2 Tbsp Ghee
1 Tbsp Everything Bagel Seasoning (Noble Made)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 F and grease ramekins with ghee.
In a medium sized mixing bowl, add eggs and scramble. Add hash browns, chopped spinach, dairy free milk, dill, salt and pepper. Mix well.
Evenly divide mixture into each ramekin and top with smoked salmon slices. Sprinkle with EBTB Seasoning.
Bake for 35 minutes and then broil high for 2-3 minutes. Remove from oven and allow 5 minutes to cool.
Garnish with dill, capers, avocado and hot sauce.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	84
Fat:	5 g
Carbohydrates:	4 g
Protein:	4 g
Cholesterol:	17 g
Sodium:	339 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.