Salmon Egg Cups - Rebecca Wilson
Soft eggs and flaky salmon baked into muffin cups, perfect for packed lunches or little ones—gluten-free, dairy-free, and easy to make!
Ingredients
- 20 minutes
- 8 medium free range eggs
- 150g of cooked salmon or tinned salmon or tuna in spring water (drained)
- 2 tbsp chopped chives
- Handful of frozen peas
- Black pepper
- Spray olive or coconut oil
- Dairy Free , Gluten Free
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