Tasty Salmon Muffins

By JenHall

Zoned - makes 6 muffins, each 2 blocks of protein. can probably use egg whites to cut down on unfavorable proteins. I used 2 whole eggs.

this would be a great brunch item, they were very pretty & you could really taste the cheese & eggs.

Ingredients

• 12 ounces cooked salmon (8P)
• 2 eggs (2P) - try increasing egg by 1 - could use a touch more egg
• 2 tablespoons onions
• 2 tablespoons green bell peppers (any color will work - prettier with green)
• 2 ounces low-fat cheddar cheese, shredded (2P)
• salt & pepper, to taste
• Old Bay Poultry Seasoning,to taste

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees.

Mix all ingredients together & divide amongst 6 well-greased muffin cups. Bake at 350 for 30 minutes until puffed, set and slightly brown around the edges.

NOTE:

We doubled last time to have leftovers - worked great - wanted to try freezing some to see if they froze & defrosted ok - ate them all before we could.

I think this would be a great protein option to have in the freezer when you are in a rush & need something to eat quick.

Good on their own but would also be tasty with a homemade healthy tartar sauce