Smoked Salmon Egg Muffins (Printable)
Savory smoked salmon and egg muffins with cheese, spinach and dill—easy, protein-packed 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, 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 chopped fresh dill, 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 - Preheat oven to 350°F. Generously grease a 6-cup muffin tin with olive oil or melted butter.
02 - In a mixing bowl, whisk together eggs, milk or cream, salt, and pepper until fully combined.
03 - Gently fold in shredded cheese, chopped smoked salmon, shallot or red onion, baby spinach, and fresh dill.
04 - Evenly distribute the egg mixture among the prepared muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 20 minutes, or until muffins are just set with lightly golden tops.
06 - Allow muffins to cool for 5 minutes. Run a knife around the edges to loosen and remove from the tin.
07 - Top with additional fresh dill if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- They taste like a fancy brunch but are done in half an hour—no restaurant wait required.
- You can customize the add-ins endlessly, and they make weekday mornings so much easier.
02 -
- One morning I rushed and filled the muffin cups too high—overflow alert; keep it at three-quarters.
- Once I skipped greasing the tin, and spent ages prying out stuck muffins—don't forget this step!
03 -
- Let the muffins cool for a few minutes before loosening to help them hold their shape.
- Whisk the eggs gently, not vigorously, so they stay tender and don’t get rubbery in the oven.