Smoked Salmon Egg Bake is the perfect Paleo breakfast to keep you fueled and full all morning long. I love that this recipe makes a large batch, so you can make it on Sunday and enjoy it for several mornings throughout the week. I find that cooking once and eating 3 times is key to staying on track with a Paleo diet.
When my friend Steph of Stupid Easy Paleo asked me to share a recipe from her brand new cookbook, The Performance Paleo Cookbook, I was thrilled! I am already a huge fan of her last book, The Paleo Athlete. I adore her new cookbook too. I want to make every recipe in it!
Click HERE to Order The Performance Paleo Cookbook NOW!
If you follow the recipes in Steph’s book, you will look and perform your best! This cookbook is full of healthy, nourishing recipes. They are mostly Whole30 compliant too. You won’t find many treats in this book (which is fine with me!), but what you will find is easy to make recipes, packed with flavor, protein, healthy fats and vegetables.
SMOKED SALMON EGG BAKE
from The Performance Paleo Cookbook by Stephanie Gaudreau
Portable pre-workout protein with a smoked salmon twist.
With their protein and healthy fat profile, eggs make a fantastic pre-workout food. They’re rich in essential nutrients like vitamin D, choline and folate and are a relatively inexpensive way to incorporate more protein into your diet. In this recipe, I bumped up the veggie content with the zucchini and green onions. Cut into squares, and take them with you on the go!
MAKES 6 SERVINGS
1 tsp + 1 tbsp (15 mL) coconut oil (I buy my coconut oil here)
1 lb (454 g) zucchini, shredded
3 green onions (2 oz [57 g]), white and light green parts, thinly sliced
1 tsp sea salt
½ tsp black pepper
8 large eggs, beaten
1 tsp dried dill
4 oz (113 g) smoked salmon, chopped
- Preheat the oven to 350°F/177°C and grease an 8-inch x 8-inch/20-centimeter x 20-centimeter baking dish with 1 teaspoon coconut oil.
- Now sweat the zucchini and green onions. Heat a large skillet over medium heat, then add 1 tablespoon/15 milliliters coconut oil. Add the zucchini, green onions, salt and pepper. Cook and stir until the veggies are wilted and lightly browned. You want most of the moisture to cook off , about 6 to 8 minutes. Let the mixture cool.
- Meanwhile, in a large bowl, beat the eggs together with the dill, then mix in the smoked salmon. When the zucchini and green onions are cool, add them to the eggs and stir until everything is well combined. Pour the mixture into the baking dish. Bake for 30 to 35 minutes or until the center is set and not liquid.
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING
TOTAL CARB 3G
NET CARB 2G
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