Salmon Egg Muffins

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5

10 minutes

PREP TIME

45 minutes

TOTAL TIME

6

SERVINGS

Appetizers

Ingredients

10 large eggs
1 tbsp unsalted butter
5 stalks of swiss chard, stems and leaves separated, stems diced and leaves finely chopped
3 cloves garlic, minced
¼ tsp chili flakes
1 lemon, juiced
2 cans (120g) Gold Seal Pink Salmon Skinless Boneless, drained
½ cup goat cheese
Salt and pepper to taste

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Skinless / Boneless

Directions

Preheat the oven to 350F and line or grease a 12-cup muffin tin.
Heat butter in a skillet over medium-low heat.
Sauté the swiss chard stems, garlic and chili flakes for 8-10 minutes or until softened.
Add the leaves and cook for 5 minutes or until cooked down completely. Squeeze the lemon juice over the swiss chard. Season lightly with salt and pepper.
Meanwhile, whisk the eggs in a large bowl. Season with salt and pepper.
Add the cooked chard and salmon to the eggs. Mix everything to combine.
Divide the mixture evenly amongst the muffin cups and crumble goat cheese on top of each one.
Bake for 15-20 minutes or until the muffins are completely set.

TIPS &
TRICKS

This recipe makes 12 muffins.

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