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Salmon & Feta Breakie Muffins
- Step 1
Preheat oven to 180-200°C and lightly spray an 8-cup muffin tray.
- Step 2
Whisk eggs and set aside.
- Step 3
Microwave the sweet potato until just tender (remember to add some water to your microwave safe bowl first). Drain well.
- Step 4
Evenly distribute the spinach and sweet potato among the 8 muffin cups. Pour over the beaten egg. Top with smoked salmon, then feta, then dill. Season with pepper.
- Step 5
Cook in preheated oven for 15-20 minutes or until cooked through.
1 medium sweet potato, peeled, diced into 1cm cubes
4 slices (100g) smoked salmon, diced or fresh salmon, lightly cooked and flaked
1 cup baby spinach leaves, shredded
Olive oil spray
1/3 cup fetta, crumbled
2 tablespoons dill, roughly chopped
Cracked black pepper, to taste
Recipe Credit – Susie Burrell