Smoked Salmon Egg Muffins (Printable)

Protein-rich baked egg muffins with smoked salmon, cheese, spinach and dill — quick, savory breakfast or brunch option.

# What You'll Need:

01 - 6 large eggs

02 - 1/4 cup milk or cream

03 - 1/2 cup shredded cheese (cheddar, Swiss, or goat cheese)

04 - 3.5 ounces smoked salmon, chopped

05 - 2 tablespoons finely chopped red onion or 1 small shallot, minced

06 - 1/4 cup baby spinach, roughly chopped

07 - 2 tablespoons fresh dill, chopped, plus extra for garnish

08 - Salt, to taste

09 - Freshly ground black pepper, to taste

10 - 1 tablespoon olive oil or melted butter, for greasing

01 - Preheat oven to 350°F (180°C). Generously grease a 6-cup muffin tin with olive oil or melted butter.

02 - In a large mixing bowl, vigorously whisk eggs, milk or cream, salt, and black pepper until thoroughly blended.

03 - Gently fold in shredded cheese, smoked salmon, chopped onion or shallot, spinach, and dill until evenly distributed.

04 - Evenly distribute the mixture into the prepared muffin cups, ensuring each is filled approximately three-quarters full.

05 - Place muffin tin in the oven and bake for 18 to 20 minutes, or until the egg muffins are set and lightly golden on top.

06 - Allow muffins to cool in the tin for 5 minutes. Run a knife around the edges to release and carefully remove.

07 - Top each muffin with extra dill if desired and serve warm or at room temperature.

01 -

These muffins taste like an indulgence but come together with minimal effort and cleanup.
You can twist the herbs or cheese each time and never end up with a boring breakfast again.

02 -

If you don’t grease the tin generously, these will stick stubbornly (and early clean up regret is real).
I learned to underbake them just slightly for a creamy interior—overbaking can make them rubbery fast.

03 -

Let the muffins cool slightly before removing—hot steam helps them release easily.
For a bolder flavor, use hot-smoked salmon or add a pinch of chili flakes to the egg mixture.