I’m so excited to share this recipe for Smoked Salmon Egg Bake with you.
It’s another sneak peek from The Performance Paleo Cookbook which releases to the world in just a bit over a week!
I know how important previews can be, especially when there are so many new books are coming out. You want to pick the one that’s right for you. That’s why I’ll be sharing five recipes from Performance Paleo Cookbook so you can try before you buy!
With the New Year coming soon, I’m confident this is the best cookbook out there to support your commitment to exercise / training…because we all know you can’t out-train a poor diet.
Without further ado…
From The Performance Paleo Cookbook
Smoked Salmon Egg Bake
Portable pre-workout protein with a smoked salmon twist
With their protein and healthy fat profile, eggs make a fantastic pre-workout food. Eggs are 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!
Smoked Salmon Egg Bake Recipe
- 1 tsp coconut oil
- 1 tbsp coconut oil
- 1 lb zucchini shredded
- 3 green onions white and light green parts, thinly sliced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 8 eggs beaten
- 1 tsp dried dill
- 4 oz smoked salmon chopped
Preheat the oven to 350°F and grease an 8-inch x 8-inch 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 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.
My recipes are all in a meal planner. Check it out!
This sounds so good to me, it has all of my favorite ingredients! I’ve let myself go over the past year and I’m desperate to get back where I was. Paleo is the only way to do it! Can’t wait to get the cookbook and get back to the lifestyle I love!
So does the smoked salmon not continue to cook while this bakes?
Hi Carley…I’m not sure I understand your question. If the salmon is cold smoked it’s not actually cooked at all. It’s more of a cure. It comes out tasting just fine.
I’m not sure if I’m just overlooking this post, but I don’t see the # of servings this recipe makes. Please advise. Thanx
Hi Krystal…the recipe serves 6. I’m always reluctant to give servings though because everyone’s appetite is different.
How many days does this recipe keep in the fridge? Is it possible to freeze?
Leftovers generally keep 3-5 days in the fridge. You could try to freeze it but the veggies inside might be mushy when you defrost it.
Hi! what does ( Now sweat the zucchini and green onions ) mean? the recipe is great. I love veggies, and am in hog heaven. Thank you. By the way, how much is your book? I want to see if I can afford it.
It means to cook them slowly over low heat until the water is released.
My cookbook is sold on Amazon and in stores…it’s usually the cheapest online on Amazon. Right now it’s about $15 there.
Can I make this with just egg whites?
I’ve never make an egg bake with just whites so it’s really hard to say. I might try it as a scramble instead if you only wanted to do whites. (Yolks are where the nutrition and healthy fats are. )
just to verify, 6 servings use 48 eggs???
No. The recipe serves 6 (like, you cut it into 6 pieces) and uses 8 eggs. Where do you see 48? If you multiply this to make 6 individual egg bakes then yes that would be 48 eggs.
i had adjusted the servings but reset to 6 which is probably how i got 48. thanks for clarifying
Hey Rhonda…oh okay…that’s to multiply the number of times you’re making the recipe, like if you wanted to double it or cut it in half. To see the servings per recipe, look at the top of the recipe card.
I’m on my 4th round of The Whole 30 and this is the second time I’m including my husband and our daughter. This recipe is one that pleases us all even when not on round. It’s a winner! Healthy, tasty and easy!
super glad you like it Carrie!