Salmon Breakfast Muffins
These salmon breakfast muffins are an easy-to-make recipe that can be made in advance and frozen. They’re also great for lunch or dinner. Try them out with fresh salmon or canned salmon.
- 1 cup of chopped red onion
- 1 cup of chopped celery
- 1 cup of chopped fresh parsley
- 2 cups of cooked and cooled salmon
- 2 eggs, beaten with a fork in a small bowl until combined
- ¼ cup olive oil, divided into two smaller portions to be used below. * ½ cup plain yogurt (optional) * 1 teaspoon salt (or to taste)
- Preheat the oven to 350 degrees.
- In a bowl, mix together all of the dry ingredients (flour through baking powder).
- In another bowl, mix together all of the wet ingredients (eggs through milk). Whisk until well combined and no lumps remain.
- With a rubber spatula or wooden spoon, fold in 1/2 cup of salmon flakes into your dry ingredients until just combined; don’t overmix! Fold in another 3 tablespoons of salmon flakes and gently fold again—again, don’t overmix!
- The mixture should look like breadcrumbs with some chunks here and there; not perfectly smooth like cake batter! If you have some larger chunks that won’t incorporate after several attempts at folding them into the batter, simply crush them with your hands so they’re smaller pieces before adding them back into your mixing bowl for proper incorporation!
- Pour this mixture into greased muffin tins lined with paper liners (if using silicone muffin pans without liners make sure they are sprayed first), filling each one about 1/2 full with batter—you’ll get about 12 large muffins from this recipe depending on how much batter each tin holds: If using silicone pans without paper liners spray inside top edge of pan as well before pouring mixture inside since it helps prevent overflow during baking process since these types of pans hold more than metal ones do because there’s less surface area available for heat transfer between pan surface itself vs metal contact points which could potentially allow too much moisture retention within outer walls themselves if not properly prepared beforehand!
- And finally bake 20 minutes until golden brown around edges but still slightly soft towards center when inserted toothpick comes out cleanly removed from center hole placed horizontally between two rows above bottom row on left side position closest point
Salmon Breakfast Taco
- 2 cups cooked wild salmon
- 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 cup fresh corn kernels
- ¼ cup chopped red onion
- 3 tablespoons olive oil
- Heat a medium skillet over medium heat.
- Add the olive oil, and then add the sweet potatoes and corn.
- Cook until golden brown on both sides (about 5 minutes), stirring occasionally. Remove from heat and stir in onion.
- Mix together the salmon, eggs, and avocado in a bowl.
- Divide mixture between 4 tortillas. Top with salmon mixture, red pepper flakes, lime juice, cilantro and black beans if desired.
- Serve with a side of fruit or salad.
This is an easy, healthy and delicious way to start the day.
There you have it! A delicious and easy breakfast taco that can be made in minutes. All you need is some good quality canned salmon, eggs and tortillas. If you want to get fancy, add some avocado or hot sauce too!
This is an easy, healthy and delicious way to start the day. It’s a great way to use up leftovers and if you want to add some extra protein—like eggs or tofu—you can do that too!
Salmon Breakfast Omelet
This recipe is a great way to start your day. If you’re looking for a healthy breakfast that’s also easy to make, look no further. The omega-3 fatty acids in salmon will provide your body with essential nutrients, and the eggs will give you energy throughout the day.
- Eggs (2 large eggs or 6 small eggs)
- Cream cheese, room temperature (4 ounces)
- Salmon fillets, skinless and boneless (1 pound)
- Green onions, sliced (1 bunch)
- Garlic powder to taste (you can also add fresh garlic if you want)
- In a mixing bowl, whisk together the eggs and milk until smooth.
- Season with salt and pepper to taste.
- Pour into a pan over medium-low heat and cook for 5 minutes, or until cooked through but still soft in the middle (you can test this by poking it with a knife).
- Meanwhile, preheat the oven to 400°F. Grease a 9×13-inch baking dish with cooking spray.
- Place the salmon in the center of the dish and top with green onions and garlic powder.
- Pour cream cheese over everything and spread evenly.
- Then pour egg mixture over top until it covers all ingredients except for one inch around the edges of the pan (this will help prevent burning).
- If you want a runnier consistency, cook for an additional 2 minutes. Remove from heat and set aside. In a skillet over medium-high heat, add the salmon and green onions and cook until the salmon is done cooking through (about 3-5 minutes).
- Turn off the burner and let cool slightly before adding to your egg mixture.
- Add cheese, spinach, and salmon; cook for another 5 minutes or until cheese is melted.
This is a great healthy breakfast recipe that will give you all the protein you need to start your day right
This is a great healthy breakfast recipe that will give you all the protein you need to start your day right.
It’s easy to make and can be adapted to use other types of fish, so if salmon isn’t your thing, by all means substitute it with something else! Add some veggies, cheese or spices for added flavor.
I hope you enjoyed this recipe, and I encourage you to try it out. It’s easy to make, healthy and delicious! The salmon omelet is a great way to start your day right with all the protein you need. If you liked this recipe, be sure to share it with your friends or family! Let us know what you thought of this dish in the comments below!