Smoked Salmon Egg Muffins (Print)
Protein-rich smoked salmon and egg muffins with cheese, spinach, and dill — a quick breakfast or brunch.
# 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
# How To Make It:
01 - Preheat oven to 350°F. Coat a 6-cup muffin tin with olive oil or melted butter.
02 - In a mixing bowl, combine eggs, milk or cream, salt, and pepper. Whisk thoroughly until fully blended.
03 - Fold in shredded cheese, chopped smoked salmon, red onion or shallot, spinach, and dill until evenly distributed.
04 - Spoon the mixture equally into the greased muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes, until the muffins are set and lightly golden on top.
06 - Let muffins cool in tin for 5 minutes. Run a knife around each to loosen and remove from tin.
07 - Garnish with extra chopped dill if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- These muffins are the ultimate no-fuss breakfast secret: bake them once and breakfast is set for days.
- The savory blend of smoked salmon, cheese, and herbs never fails to impress friends or sleepy family at brunch.
02 -
- Neglecting to grease the muffin tin thoroughly means you’ll be scraping stuck-on eggs for ages.
- I discovered letting the muffins cool for five minutes prevents them from collapsing when released.
03 -
- Sneak a little extra dill on top before baking for a burst of color and aroma.
- A splash of cream instead of milk makes these muffins taste like a decadent brunch out.