Ingredients

The following ingredients have 24 Servings
  • 6 eggs
  • 1 tbsp Dijon mustard
  • 3/4 cup finely chopped smoked salmon (can also use ham)
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup finely chopped green onion

Instruction

  • Preheat oven to 400°F (200°C). Spray a mini muffin pan with cooking spray.
  • Whisk eggs with mustard until combined. In separate bowl, mix together smoked salmon, cheese, and green onion.
  • Divide smoked salmon mixture evenly between 24 cups of the greased mini muffin tin. Pour egg mixture over top until cups are almost full.
  • Bake for 15 to 18 minutes or until eggs are set. Cool for 5 minutes. Run a thin knife around edge of each egg cup to remove. Serve warm or cool completely.