Smoked Salmon Egg Muffins (Printable)
Savory egg muffins with smoked salmon, cheese and dill—quick, low-carb brunch bites that store well for meal prep.
# What you need:
→ Dairy & Eggs
01 - 6 large eggs
02 - 1/4 cup milk or cream
03 - 1/2 cup shredded cheese (such as cheddar, Swiss, or goat cheese)
→ Seafood
04 - 3.5 ounces 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 (plus extra for garnish)
→ Pantry
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1 tablespoon olive oil or melted butter, for greasing muffin tin
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with olive oil or melted butter.
02 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth.
03 - Fold in shredded cheese, smoked salmon, chopped shallot or red onion, spinach, and dill.
04 - Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 - Bake in preheated oven for 18 to 20 minutes, until set and lightly golden on top.
06 - Let muffins cool in the pan for 5 minutes. Run a knife around edges and carefully remove.
07 - Garnish with extra dill if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- They're the ultimate answer to busy mornings but feel remarkably fancy for their effort.
- The combination of velvety smoked salmon, herbs, and fluffy eggs manages to taste both comforting and fresh without weighing you down.
02 -
- Once, I forgot to grease the tin and lost half a muffin to stubborn sticking; always grease generously.
- Swapping in cream instead of milk made the muffins taste like little brunch soufflés.
03 -
- Don't overbake—the muffins set as they cool, so pull them just as the centers stop wobbling.
- A sprinkle of fresh dill after baking wakes up all the flavors and looks gorgeous too.