Calibrate Recipe

SALMON AND FETA EGG BITES

Gluten-free, Halal, Kosher, Metabolic Jumpstart

Active: 10 minutes
Total: 35 minutes (plus cooling)
Makes 12 bites (3 to 4 per serving)
Yellow-Green

These savory bites combine perfectly baked eggs, flaky salmon (without tasting overly fishy!), and creamy feta cheese, all nestled into individual cups for a delicious start to your day. They may be simple, but there’s nothing basic about their nutrition: They pack plenty of protein (just 3 bites serves up 20 grams!) and omega-3s into a portable, tasty package that’s perfect for meal prep. Make a large batch and freeze the extras to be microwaved as an easy grab-and-go breakfast for busy mornings or a satisfying brunch option.

Ingredients:

• 6 large eggs
• 6 ounces canned wild salmon (such as Safe Catch, Wild Planet, or Vital Choice), drained
• ½ cup crumbled feta cheese
• 1 tablespoon chopped fresh flat-leaf parsley or chives (optional)

Directions:

1. Preheat the oven to 350°F and line a 12-cup muffin pan with silicone liners if desired. 
2. Whisk the eggs in a large bowl. Flake in the salmon. Add the feta and herbs if using and stir until combined.
3. Divide the egg mixture among the lined muffin cups (about three-quarters way full each) and bake until firm, 20 to 25 minutes. Let cool. Serve warm, or store in an airtight container in the refrigerator up to 4 days or in the freezer up to a month.

Test Kitchen Tips:

Have extra salmon filets from last night? Sub them in for the canned fish to make the most of your leftovers.

For an added boost of fiber, try stirring in some chopped asparagus spears before cooking.