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  • Smoked Salmon Egg Bake Recipe (Paleo)

    I’m so excited to share this recipe for Smoked Salmon Egg Bake with you.

    Smoked Salmon Egg Bake from The Performance Paleo Cookbook makes a perfect portable pre-workout snack! | StupidEasyPaleo.com

    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. 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!

    Smoked Salmon Egg Bake from Performance Paleo Cookbook | stupideasypaleo.com

    Smoked Salmon Egg Bake Recipe

    Course: Breakfast
    Cuisine: Eggs, Gluten-Free, Paleo, Whole30
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6
    Calories: 147 kcal
    Author: Steph Gaudreau
    Smoked Salmon Egg Bake from The Performance Paleo Cookbook makes a perfect portable high-protein pre-workout snack! Gluten-free and paleo.



    • 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


    1. Preheat the oven to 350°F and grease an 8-inch x 8-inch baking dish with 1 teaspoon coconut oil.

    2. 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.

    3. 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.

    Recipe Notes

    My recipes are all in a meal planner. Check it out!

    Nutrition Facts
    Smoked Salmon Egg Bake Recipe
    Amount Per Serving
    Calories 147 Calories from Fat 81
    % Daily Value*
    Total Fat 9g 14%
    Saturated Fat 4g 20%
    Cholesterol 222mg 74%
    Sodium 626mg 26%
    Potassium 327mg 9%
    Total Carbohydrates 3g 1%
    Sugars 2g
    Protein 11g 22%
    Vitamin A 11.1%
    Vitamin C 17.8%
    Calcium 5.4%
    Iron 9.1%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Pin this Smoked Salmon Egg Bake recipe for later!

    Smoked Salmon Egg Bake from The Performance Paleo Cookbook makes a perfect portable pre-workout snack! | StupidEasyPaleo.com

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    15 thoughts on “Smoked Salmon Egg Bake Recipe (Paleo)

    1. 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!

      1. 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.

    2. 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

      1. Hi Krystal…the recipe serves 6. I’m always reluctant to give servings though because everyone’s appetite is different.

      1. 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.

    3. 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.

      1. 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.

      1. 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. )

      1. 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.

      1. 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.

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