Smoked Salmon Egg Muffins (Printable)
Smoked salmon and egg muffins with dill, spinach, and cheese — quick, protein-rich breakfast or brunch in 30 minutes.
# What You 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 ounces 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)
# Steps:
01 - Preheat oven to 350°F. Grease a 6-cup muffin tin with olive oil or melted butter.
02 - Whisk eggs, milk or cream, salt, and pepper in a mixing bowl until smooth.
03 - Fold shredded cheese, chopped smoked salmon, onion or shallot, spinach, and dill into the egg mixture.
04 - Portion the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 - Place in oven and bake for 18 to 20 minutes or until set and golden on top.
06 - Allow to cool for 5 minutes. Run a knife around the edges to loosen and carefully remove from the tin.
07 - Top with additional fresh dill as desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- You can whip these up even when the fridge feels empty—just a few eggs and odds and ends do the trick.
- They taste impressive but are laughably easy, making you look like a brunch hero with minimal stress.
02 -
- Once I forgot to grease the pan enough and nearly lost half the muffins to sticking—be generous.
- Swapping arugula for spinach gave the muffins a peppery kick that I now actually prefer.
03 -
- Always let the muffins rest for five minutes before removing from the tin for cleaner edges.
- A little extra cheese on top gets you a golden, crispy lid that wins every time.