Salmon and Dill Egg Cups
These egg cups are a great way to start your day or enjoy as a light lunch. They're packed with protein and healthy fats from the salmon, and the dill and red onion add a nice pop of flavor. Plus, they're super easy to make and can be customized to your liking. You can add other vegetables, such as spinach or bell peppers, or even some cheese if you like.
The first time I made these egg cups, I was looking for a quick and easy breakfast that was also healthy and satisfying. I had some leftover cooked salmon in the fridge, and I thought it would be a great way to add some protein to my eggs. I also added some fresh dill and red onion for flavor, and I was so happy with the results! These egg cups are now a staple in my breakfast rotation, and I often make a big batch on the weekend so that I have them ready to go all week.
Salmon and Dill Egg Cups Salmon and Dill Egg Cups Salmon and Dill Egg Cups Salmon and Dill Egg Cups
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 6 large eggs
  • 1/2 cup cooked salmon, flaked
  • 1/4 cup fresh dill, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup coconut milk
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, whisk together the eggs and coconut milk. Season with salt and pepper.
  3. Stir in the flaked salmon, chopped dill, and red onion.
  4. Pour the mixture into the muffin tin, filling each cup about 3/4 full.
  5. Bake for 20-25 minutes, or until the egg cups are set and slightly golden on top.
  6. Allow to cool slightly before removing from the tin. Serve warm and enjoy!
Why It Works
  • The coconut milk adds a richness and creaminess to the eggs, without making them too heavy.
  • The combination of salmon, dill, and red onion is a classic flavor combination that always works well together.
  • Baking the egg cups in a muffin tin helps them to cook evenly and prevents them from becoming rubbery.