Tom Daley’s salmon, pea and broccoli egg muffins
- Serves: 12
- Prep: 8 mins
- Cook: 20 mins
These egg muffins are easy to prepare ahead of time and make a healthy, portable, high-protein breakfast or snack that will keep you fuller for longer. The salmon is the perfect partner to eggs for an added nutrient boost.
- 8 British Lion eggs
- 50g fresh white breadcrumbs
- 50g self-raising flour
- 2 fillets (200g) cooked skinless salmon (or hot smoked salmon), flaked
- 3 spring onions, finely sliced
- 100g frozen peas, thawed
- 100g broccoli florets, chopped into very small pieces
- 1 tbsp chopped parsley or dill, optional
- Pre-heat the oven to gas mark 5/190°C/170°C fan. Line a muffin tin with silicon cases or squares of non-stick baking paper.
- Whisk 8 British Lion eggs in a large bowl, add breadcrumbs and flour, season with lots of pepper and mix well. Fold in the salmon, spring onions, peas, broccoli and herb, if using.
- Divide the mixture between the muffin cases (a ¼ cup measure is ideal for this). Bake for 20-25 mins or until golden and springy to the touch.
- Leave the muffins to cool in the tin for 5 mins before transferring to a wire rack to cool completely. Store in the fridge for up to 3 days or freeze for up to a month.
You can also add in ham or sausage for a meatier taste.
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