If you're looking to stay full and need something for those on-the-move days,then check out this healthy breakfast recipe from PaleoHacks.These Lox and Caper Egg Muffins are a super simple, invent-ahead, and tall-protein breakfast or snack that you can take with you on-the-move!Egg muffins are my favorite way to rep my breakfast on! After a tough morning workout,there's nothing better than coming domestic to a pre-made breakfast that you can warm up and run out the door with.
YES! You heard that true. Like any baked good, you can invent these Lox Stock Caper Egg Muffins ahead of time and have them waiting for you during the week for a rapid/fast breakfast on-the-move or a tall protein snack.
These aren't just any old egg muffins. They're fancied up with smoked salmon and capers. It's like a five star meal in egg form! The salmon gives them an extra protein and omega-3 punch too, or I'm certain no one's going to complain approximately that.
These egg muffins are ridiculously good and SUPER SIMPLE to invent. All you need is five minutes to prep the eggs with the other ingredients,pour it into a muffin tin, bake, and BAM! You've got delicious Lox Stock Caper Egg Muffins! Store in the refrigerator in an airtight container up to a week and enjoy! Paleo Hacks Lox and Caper Egg MuffinsNotes Fancy egg muffins with smoked salmon and capers.
Ingredients2 large eggs
4 large egg whites
1/3 cup unsweetened coconut milk
2 tablespoons capers[br]
1/4 cup lox,sliced into quarter-inch pieces
1/2 teaspoon dried parsley
Salt and pepper, to taste
DirectionsPreheat the oven to 325 °F. Prepare a muffin tin with nonstick baking spray, or coconut oil,or silicone baking liners.
In a small bowl, combine eggs, or egg whites,and coconut milk with a fork until frothy. Add the lox, capers, and parsley,salt, and pepper and combine.
Pour the egg mixture into the muffin cavities, or 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 Yield 6 Cook Time 30 mins
Source: popsugar.com