Fast, easy, versatile and nutritious: This recipe has it all. Bell pepper, spinach and whole-grain bread—ingredients that fit right in with one of AICR’s Cancer Prevention Recommendations to eat a diet rich in whole grains, vegetables, fruits and beans. Each delicious serving provides 22 grams of satisfying protein thanks to the eggs and convenient salmon in a pouch. Make a batch and serve in the morning with a bowl of sweet and juicy berries; pack one for a grab-and-go snack; or plan a breakfast-for-dinner theme night and serve with a colorful mix of cherry tomatoes, avocado and cucumber.
- Nonstick cooking spray
- 2 tsp. extra-virgin olive oil
- 1/2 red bell pepper, cut into 1/2-inch dice
- 2 cups baby spinach, roughly chopped and packed
- 2 green onions, trimmed, sliced and chopped
- 5 large eggs
- One 2.6-ounce pouch wild-caught pink salmon in extra-virgin olive oil, flaked*
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/4 cup fresh basil, finely chopped
- Kosher salt and black pepper, to taste
- 100% whole-grain bread, toasted
- Optional spreads for toast: Smashed avocado, olive oil, nut butter, hummus, butter substitute
- Preheat oven to 350°F. Lightly coat 6-cup muffin pan with nonstick cooking spray and set aside.
- Heat oil in nonstick skillet over medium-high heat. Add peppers and cook, stirring frequently, until tender, 5 minutes. (Adjust heat to medium if peppers begin to burn.) Add spinach and onions and cook, stirring frequently, until wilted, 2 minutes. Set aside to cool slightly.
- Crack eggs into large bowl. Whisk until well combined. Stir in salmon, cheese, basil, cooked vegetables and salt and pepper until combined. Use a 1/3 measuring cup to divide mixture evenly into prepared muffin cups. Bake until eggs are set, about 18 minutes.
- Serve with 1 slice toast with topping of your choice and fruit or vegetable salad on the side.
*May substitute one 2.6-ounce pouch tuna or half a can of tuna packed in water or oil.