Salmon & Leek Breakfast Bake from Happy Sugar Habits


Starting your day with a savoury breakfast is one of the best ways to reduce your sweet cravings throughout the rest of the day. This recipe is a perfectly balanced meal that will keep you full for hours. Healthy omega-3 fats from the salmon, packed with protein and a source of fibre from the veg, you’re getting so much more nutritionally than a bowl of plain porridge.

You can also cook it and use up during the week either as breakfast or a healthy pre-dinner before you head off for some Christmas drinks. Getting vegetables in at breakfast means you can relax a little more if you know the rest of your day might involve some less healthy festive celebrations.

For more sugar-friendly recipes and lots of advice, tips and videos to help you control the cravings and transform your relationship with sweet food, visit

Makes 5-6 portions


8 eggs
2 salmon fillets
1 small-med leek, 1 cm sliced
1 small courgette, grated
2 tbls cottage cheese (optional)
2 tbls milk (again use almond if you want to be dairy free)
2 tsp dried parsley
Squeeze of fresh lemon juice
1 knob butter


Heat the grill to medium, line a tray with foil and add the salmon fillets, seasoning with salt & pepper & a squeeze of lemon juice. Grill until cooked through (3-4 minutes on each side)
In the meantime, heat the butter in a pan at low-medium heat whilst you chop the vegetables. Add the leeks and courgette and slowly fry to soften for 5-10mins, stirring occasionally whilst you do the other bits
Grease a baking dish with butter
Remove the cooked salmon from the grill and turn the grill off. Put the oven on at 180C to preheat. Remove the skin from the salmon and roughly break up/chop.
Meanwhile, whisk the eggs, parsley, milk & cottage cheese together in a large bowl. By now your vegetables should have softened.
Drain the leeks and courgettes
Add the drained leeks, courgette and chopped salmon to your egg mix. Combine well & season with extra salt & pepper to taste.
Pour into the greased dish, scatter with a little more dried parsley
Bake in the oven for 40mins until cooked through (test with a knife in the middle). If it doubt, give it another 5 minutes.

Serve with a side of your choice e.g. spinach or avocado goes well. Alternatively just wrap portions in foil and use for breakfast/lunch/dinner on the hoof when you know you won’t have time to eat properly.


This recipe was contributed by Laura Thomas. Laura is a sugar specialised health coach supporting individuals in their journey to break free of sugar and sweet cravings to give them more energy and transform their habits and mindset around food. She helps people feel more confident and empowered with their health, finding peace with sweet food both socially and emotionally. Laura has featured in a number of publications including The Mail on Sunday, Elle Magazine and Grazia. You can follow her on Twitter or Instagram. Make sure you sign up for her free 4-part video course explaining how to change your tastebuds and control cravings with a holistic approach at Happy Sugar Habits.

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