Smoked Salmon Egg Muffins (Printable Version)
Smoky salmon and egg muffins with cheese and dill—ready in 30 minutes for 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 fresh dill, chopped, plus more 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. Grease a six-cup muffin tin thoroughly with olive oil or melted butter.
02 - In a mixing bowl, whisk eggs with milk, salt, and black pepper until homogenous.
03 - Fold in the shredded cheese, smoked salmon, finely chopped shallot or onion, baby spinach, and fresh dill until evenly distributed.
04 - Divide the mixture equally among the muffin cups, filling each approximately three-quarters full.
05 - Bake 18 to 20 minutes or until egg muffins are set and lightly golden on top.
06 - Allow to cool for 5 minutes, then run a knife around the edges to loosen before carefully removing from the tin.
07 - Garnish with additional chopped dill if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- If you’ve got ten minutes, you’ll look like the brunch genius everyone wants to know.
- They make weekday breakfasts feel like a weekend without the fuss or fancy cleanup.
02 -
- Overbaking turns the eggs rubbery and dry, so set a timer—don’t trust your sense of smell alone.
- Adding the cheese and salmon before the eggs are fully whipped in gives pockets of melty texture and smoky bursts instead of bland uniformity.
03 -
- If using pre-shredded cheese, check labels to avoid any surprise additives or gluten.
- Crumble the smoked salmon into the eggs just before filling the muffin tin so it stays moist and flavorful.