Breakfast Egg Cups with Smoked Salmon and Mission Foods Wraps
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Western
Serves: 6 pcs
  • 2 pcs of Mission Foods Original wraps
  • 25ml whipped cream
  • 25ml milk
  • 3 large eggs (you can use egg yolks only or whole eggs beaten)
  • some smoked salmon, diced
  • some mozzarella cheese
  • some shredded parsley
  • some mixed vegetables (optional)
  • dash of salt and pepper
  1. Using a large cookie cutter, cut the wraps into shapes and placed them gently into a greased muffin tin.
  2. Mix the whipped cream, milk and dash of salt and pepper together.
  3. Place the mozzarella cheese first onto the most bottom layer of the wrap followed by the smoked salmon.
  4. Add in 1 tbsp of the cream mixture from Step 2 into each wrap. Add the mixed vegetables (if using) followed by the egg. (If you prefer just egg yolk, separate the egg white from the yolk and place the yolk into the centre. If you prefer whole eggs, beat the eggs slightly before adding to the wrap.) Lastly, topped with more mozzarella cheese and shredded parsley.
  5. Bake in a pre-heated oven at 180 degrees C for 18 minutes.
  6. Allow the egg cups to cool down slightly before removing them gently from the muffin tin. The whole egg yolk only will look like the one in the most forefront. Using beaten eggs will look like the ones behind.
Smoked salmon can be replaced with ham, bacon, SPAM, sautéed mushrooms, or any other savoury ingredients as desired.
Recipe by Eat What Tonight at