Smoked Salmon Egg Muffins (Printable Version)

Smoked salmon and egg muffins with cheese, spinach and dill—easy, low-carb 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 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 muffin tin)

# Directions:

01 - Heat oven to 350°F. 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 blended.
03 - Fold in cheese, smoked salmon, red onion or shallot, chopped spinach, and dill.
04 - Divide the egg mixture evenly among muffin cups, filling each to three-quarters full.
05 - Place in oven and bake for 18 to 20 minutes, until set and light golden on top.
06 - Allow to cool 5 minutes, then run a knife around the edges to loosen and remove.
07 - Top with additional chopped dill if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • These muffins are your secret weapon for an elegant breakfast with minimal effort.
  • Leftovers taste just as delightful packed for a quick lunch or post-workout snack.
02 -
  • Once, I skipped greasing a few muffin cups and learned just how stubborn baked egg can be to clean off—so be generous with oil or butter.
  • Letting the muffins cool for a few minutes before removing them helps prevent breakage and keeps their shape perfect for plating.
03 -
  • Always chop your smoked salmon small—big clumps can overpower a single muffin bite.
  • A ceramic or nonstick muffin tin gives the best golden edges and easiest release.

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