Salmon & Greens Breakfast Muffins

Need an easy way to up your protein intake, a portable breakfast or even a lunch box filler? We’ve got you covered with these ‘Salmon and Greens Breakfast Muffins’…

Makes: 6 (2 per serving)


4 large eggs

1 x tin salmon

1 handful spinach

1/2 grated courgette

Salt and pepper


  • Crack the eggs into a bowl and whisk together.
  • Add in the tinned salmon and whisk again. Try to break up the salmon as much as possible.
  • Chop the spinach into smaller pieces and add in, along with the grated courgette and salt and pepper to taste. Whisk again.
  • Line a muffin try with 6 muffin cases and split the mixture evenly between them.
  • Bake in the oven on 200C for approximately 20-25 minutes or until browning on the top.
  • Leave to cool and store in the fridge. We wrap them individually in foil so they’re ready to go when you are!

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