Protein bites American high-protein shellfish-free nut-free soy-free

Baked Smoked Salmon and Dill Egg Bites

Silky steam-baked egg bites with ribboned cold-smoked salmon and fresh dill, make once and enjoy over the week from fridge for a bright pescatarian protein snack.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

28 minsCook

43 minsTotal

EasyLevel

🍵Sweet Tea 🍷Zuccardi Malbec

Nutrition per Serving

198 Calories

28g Protein

9g Fat

2g Carbs

0g Sugar

0g Fiber

548mg Sodium

98mg Chol

Ingredients

For 2 servings

Instructions

Prep

Preheat oven to 150°C (300°F) and brush 4 muffin holes with olive oil. Boil kettle. Blend egg whites, whole egg, cottage cheese, parmesan, lemon zest, salt, and pepper on high 30 seconds until smooth. Finely chop salmon, dill, and chives; keep separate.

Build

Divide chopped salmon, dill, and chives evenly among greased muffin holes. Pour blended egg mixture over fillings, filling each hole three-quarters full.

Bake

Place muffin tin in roasting pan, pour just-boiled water halfway up sides. Bake at 150°C (300°F) for 24–26 minutes until egg bites are just set in centre with gentle wobble.

Rest

Cool egg bites in tin 10 minutes. Run a knife around each bite and lift onto a rack. Cool fully before portioning.

Plate

Divide cooled egg bites into 2 airtight containers, 2 bites each. Refrigerate up to 3 days. Serve chilled or reheat 30 seconds in microwave; pair with cucumber sticks, cherry tomatoes, or yogurt dip.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.