Smoked Salmon Egg Muffins (Printable)
Protein-rich egg muffins with smoked salmon, cheese and dill, baked in 30 minutes for breakfast or brunch.
# What You'll Need:
→ Dairy & Eggs
01 - 6 large eggs
02 - 1/4 cup 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 shallot or red onion
06 - 1/4 cup baby spinach, roughly chopped
07 - 2 tablespoons fresh dill, chopped
→ Pantry
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1 tablespoon olive oil or melted butter
# Directions:
01 - Preheat the oven to 350°F. Generously grease a 6-cup muffin tin with olive oil or melted butter.
02 - Whisk eggs, milk or cream, salt and black pepper in a mixing bowl until well blended.
03 - Fold in shredded cheese, chopped smoked salmon, shallot or red onion, spinach, and dill until evenly combined.
04 - Divide mixture equally among prepared muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes, until set and lightly golden on top.
06 - Allow to cool for five minutes, then carefully run a knife around edges and release muffins from the tin.
07 - Garnish with additional fresh dill if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- You can whip these up in thirty minutes and feel like you’re eating brunch at your favorite café.
- The leftovers are perfect for grab-and-go mornings or even packed into a picnic basket.
02 -
- Don't skip greasing the muffin tin generously—my first batch stubbornly stuck and broke apart.
- Using room temperature eggs helps everything blend smoothly, making the muffins more tender.
03 -
- Crack your eggs into a pitcher for easy, drip-free pouring into muffin cups.
- A sprinkle of cheese on top before baking gives you a golden, irresistible crust.