Smoked Salmon Egg Bites


Peace, family! Happy New Year to you all. It’s only the 5th day of the year, and 2019 has already been a bit of a whirlwind for ya girl. I’m excited to return to a full-fledged ketogenic lifestyle this year. As many of you know, I was pregnant most of last year which came with it’s own share of difficulties diet-wise. Now that I’m exclusively breastfeeding it’s proving to be a continued struggled, but not one that I can’t overcome. Enter these smoked salmon egg bites. They’re packed with fat and protein, which is a keto dream come true. The smoked salmon marries perfectly with the cilantro and green onion. Remember when chopping your cilantro to always include the stems. They carry the bulk of the flavor! These babies are easy enough for a weekday morning breakfast, but flavorful enough to be added to your weekend brunch rotation. I used almond milk in this recipe, but that’s just personal preference. You can use cow’s milk if that’s what you have. This dish is easily modified and highly customizable. If you don’t care for smoked salmon (which…what?), you can add sausage, chopped deli meat, or even skip the meat altogether. If you use MyFitnessPal to log your meals, then I’ve already done the work for you! Simply search for “AGIRLCALLEDADRI’s Smoked Salmon Egg Bites” to track and log!



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Smoked Salmon Egg Bites
These low-carb and keto-friendly egg bites are sure to satisfy!
  • 8 Eggs
  • 1/2 Cup Shredded Sharp Cheddar
  • 12 oz Smoked Salmon (Chopped)
  • 1/3 Cup Milk
  • 10g Green Onion (Chopped)
  • 10g Cilantro (Chopped)
  • 1 tsp. Sea Salt
  • 1 tsp. Ground Black Pepper
  • 1 tsp. Chili Powder
Preheat oven to 375 degrees.In a medium glass, whisk the eggs, cheese, salmon, milk, onion, cilantro, and seasonings until well mixed.Using cooking oil, spray a non-stick muffin tin (12 cups) with a thin layer.Pour the egg mixture into the muffin tin, filling each cup a little over halfway.Baked for 12 minutes.
Prep time: Cook time: Total time: Yield: 12