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Smoked Salmon and Lemon Egg Muffins

These egg muffins were so good and easy to make. I only made 4, but you can always make more. (directions are for 4 muffins)


4 eggs

8 mini heirloom tomatoes

1 oz (or more) smoked salmon

rind from 1 lemon

juice from 1 lemon

1/4 cup frozen spinach

spices to taste (I used basil and chili powder)

salt and pepper


Preheat oven to 350 degrees. Grease muffin pan with coconut oil or butter. Divide all ingredients except for eggs among the 4 muffin cups. Scramble each egg individually in a separate small bowl. Then add to muffin cup. Repeat for the other 3 eggs. Bake for 15-18 minutes, until center is set.

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