Lox and Caper Egg Muffins
Paleo Hacks
Notes
Fancy egg muffins with smoked salmon and capers.
Ingredients
- 2 large eggs
4 large egg whites
1/3 cup unsweetened coconut milk
2 tablespoons capers
1/4 cup lox, sliced into quarter-inch pieces
1/2 teaspoon dried parsley
Salt and pepper, to taste
Directions
- Preheat the oven to 325 °F. Prepare a muffin tin with nonstick baking spray, coconut oil, or silicone baking liners.
- In a small bowl, combine eggs, egg whites, and coconut milk with a fork until frothy. Add the lox, capers, parsley, salt, and pepper and combine.
- Pour the egg mixture into the muffin cavities, dividing it evenly among 6 muffin cavities.
- Bake at 325°F for 22-25 minutes (until the tops of the eggs are set).
- Remove from the oven and cool in the pan for 5 minutes before removing and placing on a baking rack to cool completely.
- Store in the refrigerator in an airtight container up to a week.
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 6
- Total Time
- 29 minutes, 59 seconds