Protein egg muffins with smoked salmon
Wake up your senses and start your day right with our protein egg muffins. This recipe brings together a satisfying blend of soft-boiled potatoes, fluffy eggs and the freshness of spring onions, all enriched with creamy cottage cheese. Topped with a spoonful of creme fraiche, smoked salmon and a sprinkle of herbs, these muffins are packed with both protein and flavour. They're perfect for a quick breakfast or a protein-filled snack, simple to make, and delightful to eat.
Ingredients
|
Butter, melted
|
20 g |
|---|---|
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Potatoes, boiled
|
400 g |
|
Eggs
|
3 |
|
Cottage cheese
|
50 ml |
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Spring onions, finely chopped
|
3 |
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Coarse salt
|
1 tsp |
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Pepper, freshly ground to taste
|
To serve
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Creme fraiche
|
100 ml |
|---|---|
|
Smoked salmon
|
100 g |
|
Herbs (e.g., chives, dill, parsley), finely chopped
|
25 g |
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Keep your protein egg muffins firm by managing moisture
Prevent the muffins from becoming too soft or soggy by managing moisture from ingredients like cottage cheese, potatoes and spring onions. Cottage cheese can add extra moisture, so ensure you measure carefully and avoid overmixing to maintain the structure. Additionally, pat the cooked potatoes dry before pressing them into the muffin tin to reduce water content. With spring onions, finely chop and lightly pat them dry with a paper towel to remove surface moisture. These simple steps will help prevent excess liquid, giving your muffins a firmer, more satisfying texture.
Customise your potato base
For a creamier texture, try making mashed potatoes by mashing the cooked potatoes with a bit of the crème fraiche topping, then spooning into the muffin tin. If you prefer a bit more bite, dice the potatoes into small cubes and pre-cook them until tender but firm. For a subtle, caramelised flavour that enhances the overall taste, try roasting the potatoes instead of boiling. Or, if you’re looking for a more rustic feel, finely grate raw potatoes and squeeze out any excess liquid before adding them to the tin. The grated raw potatoes may need extra time in the oven to cook fully, so remember to watch them closely as they bake.
Monitor baking time for optimal texture
Baking time is crucial for achieving the perfect texture. Too short, and you might end up with a soft centre; too long, and the muffins may turn out dry or tough. Aim for around 20-25 minutes in the oven. Keep an eye on the surface: it should be lightly golden and firm to the touch. A skewer or toothpick test is always helpful—insert it into the centre of a muffin, and if it comes out clean, the muffins are ready. Being mindful of baking time ensures a delightful texture that’s easy to bite into, with each muffin remaining pleasantly moist on the inside while slightly crisp on the edges.
FAQ: Questions about protein egg muffins
Start your day with our deliciously savoury protein egg muffins! We’ve answered some common questions to help you perfect this recipe, from tips on prepping them in advance, preventing sogginess, reheating with ease, and more, so you can enjoy flawless muffins every time.
Can I prepare this recipe in advance?
Can I reheat my protein egg muffins?
What can I use if I don’t have a muffin tin?
Nutritional values
Nutritional value, per
1138 Kcal
| Fibre | 10.5 gram fibers |
| Protein | 50.1 |
| Carbohydrates | 73.1 |
| Fat | 72.1 gram |
Other recipes
Soften with cottage cheese
Adding cottage cheese to the batter brings a luxuriously creamy softness to the muffins while boosting their protein content. This dairy addition keeps the texture light and moist, perfect for those who prefer a softer bite. Cottage cheese blends seamlessly into the mixture, resulting in a delicate, tender consistency in each muffin. For the best results, whisk the eggs first, then gently fold in the cottage cheese. You can even set aside a small amount to add a dollop in the centre of each muffin cup, creating a creamy surprise in every bite.
Add the smoked salmon to the batter for extra texture
Smoked salmon brings both fantastic flavour and a unique texture to these muffins. For a more integrated taste, finely chop the salmon and fold it directly into the cottage cheese batter, creating a cohesive mixture with bits of salmon dispersed throughout. Alternatively, you can add small chunks to each muffin cup after pouring in the batter. This method preserves the salmon’s texture, offering a delightful contrast to the soft egg and potato base in each bite.
How do I know my muffins are done?
The simplest way to tell if they’re ready is to check the tops and edges. They should appear golden and slightly firm, while the edges might be lightly browned. A good test is to press lightly on the top – if it feels springy, you’re on the right track. For added assurance, you can insert a skewer or toothpick into the centre; if it comes out clean, your muffins are ready to come out of the oven.
Innovative preparation techniques
For an interesting spin, try using silicone muffin cups or parchment paper liners to make the muffins easy to release from the tin. If you enjoy a crispier bottom, place a metal baking tray underneath the muffin tin while baking, which can help create a slightly toasted texture. For extra creaminess, consider blending a portion of the cottage cheese until smooth before folding it in to create a silkier texture.
You could also experiment with layering ingredients, adding a dollop of the cottage cheese batter or a piece of smoked salmon in the middle of each muffin for a tasty surprise. These techniques add depth, flavour, and a touch of sophistication to your muffins, making each one truly unique.
