These Lox and Caper Egg Muffins are a super simple, high protein breakfast that you can take with you on-the-go!

Egg muffins are my favorite way to get my breakfast on! After a hard morning workout, there’s nothing better than coming home to a pre-made breakfast that you can warm up and run out the door with.

Like any baked good, you can make these Lox Stock Caper Egg Muffins ahead of time and have them waiting for you during the week for a quick breakfast on-the-go or a high protein snack.

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These aren’t just any old egg muffins. They’re fancied up with smoked salmon and capers and eat like a bite-sized a five star meal! The salmon gives them an extra protein and omega-3 punch too, and I’m sure no one’s going to complain about that.

These egg muffins are ridiculously good and super simple to make. All you need is five minutes to prep the eggs with the other ingredients, pour it into a muffin tin, bake, and voilà! You’ve got scrumptious Lox Stock Caper Egg Muffins! Store in the refrigerator in an airtight container up to a week and enjoy.

Megan Olson

Lox and Caper Egg Muffins

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Total time:30 mins

Cook Time:25 mins 25 minutes

Prep Time: 5 mins 5 minutes

Serves:6

Nutrition facts:7 grams of protein1 grams of carbohydrates4 grams of fat

Lox and Caper Egg Muffins

Recipe by: Megan Olson

These Lox and Caper Egg Muffins are a super simple, high protein breakfast that you can take with you on-the-go!

Ingredients

• 2 large eggs
• 4 large egg whites
• 1/3 cup unsweetened coconut milk
• 2 T capers
• ¼ cup lox, sliced into ¼-inch pieces
• ½ t dried parsley
• Salt and pepper, to taste
• Coconut oil, to grease the pan

Instructions

• Preheat the oven to 325°F. Prepare a muffin tin with nonstick baking spray, coconut oil or silicone baking liners.
• In a small bowl, combine eggs, egg whites, and coconut milk with a fork until frothy. Add the lox, capers, parsley, salt and pepper, and combine.
• Pour the egg mixture into the muffin cavities, dividing it evenly among 6 muffin cavities.
• Bake at 325°F for 22-25 minutes (until the tops of the eggs are set).
• Remove from the oven and cool in the pan for 5 minutes before removing and placing on a baking rack to cool completely.
• Store in the refrigerator in an airtight container up to a week.

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut milk (Native Forest)
Cold pressed coconut oil (Viva Naturals)

(You’ll Also Love: 31 Adorable Paleo Meals You Can Make in a Muffin Tin)