Smoked Salmon Egg Muffins (Printer-friendly)
Smoked salmon, eggs, cheese and herbs baked into portable brunch muffins—easy, high-protein, low-carb.
# What You'll Need:
→ Dairy & Eggs
01 - 6 large eggs
02 - 1/4 cup whole milk or cream
03 - 1/2 cup shredded cheese (cheddar, Swiss, or goat cheese)
→ Seafood
04 - 3.5 oz smoked salmon, chopped
→ Vegetables & Herbs
05 - 2 tablespoons finely chopped red onion or 1 small shallot
06 - 1/4 cup baby spinach, roughly chopped
07 - 2 tablespoons fresh dill, chopped (plus extra for garnish)
→ Pantry
08 - Salt and freshly ground black pepper, to taste
09 - 1 tablespoon olive oil or melted butter, for greasing
# Directions:
01 - Preheat oven to 350°F and generously grease a 6-cup muffin tin with olive oil or melted butter.
02 - In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until thoroughly combined.
03 - Incorporate the shredded cheese, smoked salmon, chopped shallot or onion, chopped spinach, and dill into the egg mixture.
04 - Evenly distribute the mixture between the prepared muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes, until set with lightly golden tops.
06 - Allow to cool for five minutes, then run a knife along the muffin edges to release and remove them from the tin.
07 - Garnish with additional dill if using and serve warm or at room temperature.
# Expert Advice:
01 -
- You can prep these muffins ahead and grab one even on the busiest morning—a breakfast miracle in the fridge.
- The combination of smoky salmon, creamy cheese, and herby dill feels fancier than any café treat, minus the wait.
02 -
- If you skip greasing the tin thoroughly, you’ll spend more time prying out the muffins than eating them.
- Letting the muffins cool for a few minutes before unmolding keeps them from falling apart—trust me, I learned the hard way.
03 -
- Chop your smoked salmon small for even distribution—no giant chewy bites.
- Lining the muffin tin with parchment strips lets you pull the muffins out like a pro baker.