Salmon & Feta Breakie Muffins

METHOD

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.

Ingredients:

6 eggs

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