Smoked Salmon Egg Muffins (Printable view)
Baked smoked salmon and egg muffins with cheese, spinach, and dill — easy, low-carb brunch or make-ahead breakfast.
# 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 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, to taste
09 - Freshly ground black pepper, to taste
10 - 1 tablespoon olive oil or melted butter, for greasing
# Steps:
01 - Preheat 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 pepper in a mixing bowl until fully combined.
03 - Stir in shredded cheese, chopped smoked salmon, diced red onion or shallot, chopped baby spinach, and dill.
04 - Divide mixture evenly among the greased muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes, or until set and lightly golden on top.
06 - Cool for 5 minutes, then run a knife around the edges to loosen. Gently remove muffins from the tin.
07 - Garnish with additional fresh dill if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- It feels fancy but takes less time than waiting for brunch at your favorite café.
- The combination of dill, smoked salmon, and gooey cheese makes each bite a mini celebration.
02 -
- One time I forgot to grease the tin and ended up eating egg crumbles straight from the pan—always, always grease thoroughly.
- Adding the salmon last helps keep its distinct flavor from being overshadowed by strong cheese.
03 -
- Leave the muffins to rest in the tin—the steam makes them easier to release without tearing.
- Finely chop spinach and onion, or you’ll end up with uneven pockets that cook differently.