Hands On:

10 minutes

Total Time:

45 minutes

Serves:

Ingredients

12 Hy-Vee large eggs
⅓ cup creme friache
1 tbsp fresh dill, chopped
1 tbsp refrigerated prepared horseradish
½ tsp Hy-Vee kosher salt
½ tsp Hy-Vee ground black pepper
1 (3-oz.) pkg. Fish Market smoked Alaska sockeye salmon, chopped
½ cup Hy-Vee shredded mozzarella cheese
¼ cup green onions, sliced; plus additional for garnish

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Preparation

Preheat oven to 350°. Spray 12 (2½-inch) standard-size muffin cups with nonstick spray; set aside.

Whisk together eggs, creme friache, dill, horseradish, salt, and pepper in large bowl. Stir in salmon, mozzarella cheese, and ¼ cup green onions.

Pour egg mixture evenly into prepared muffin cups. Bake 24 to 26 minutes or until eggs are set along edges and internal temperature reaches 165°. Cool in muffin cups for 10 minutes. Loosen from cups with a knife; remove egg muffins from muffin cups.

Serve warm or store in airtight container in refrigerator for up to 1 week. To reheat, microwave on HIGH for 20 to 25 seconds before serving.

Nutrition Facts

Serving Size: 1 muffin

Serves: 12

Amount Per Serving
Calories:		120
% Daily Value*
Total Fat: 9g		12%
	Saturated Fat: 3.5g
	Trans Fat: 0g
Cholesterol: 200mg		67%
Sodium: 280mg		12%
Total Carbohydrate: 1g		0%
	Dietary Fiber: 0g	0%
	Sugars: 1g	2%
Protein: 41g		82%