Home Main Course Smoked Salmon Egg Cups

Smoked Salmon Egg Cups

by Brad

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. 

Smoked Salmon Breakfast Egg Cups

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: main course, whole30
Servings: 4

Ingredients

  • 4 eggs
  • 1 cup hash browns
  • 2 ounces smoked salmon
  • 1/4 cup dairy free milk
  • 1 handful spinach, chopped
  • 1 teaspoon fresh dill
  • ¼ teaspoon salt
  • teaspoon ground black pepper
  • 1-2 tablespoons ghee
  • 1 tablespoon Everything But the Bagel Seasoning

Instructions

  • 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.

Hope you try making this recipe for yourself and when you do, tag me on Instagram @apinchofpride, so I can say hello and see what else you’re making!

-Brad
#apinchofpride

Leave a Comment or Review

Recipe Rating




You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out. Accept Read More