Smoked Salmon Egg Muffins (Printable)

Protein-rich smoked salmon and egg muffins with cheese and dill, quick low-carb breakfast or brunch in 30 minutes.

# What You Need:

01 - 6 large eggs

02 - 1/4 cup milk or heavy cream

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

04 - 3.5 ounces smoked salmon, chopped

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 additional for garnish

08 - Salt and freshly ground black pepper, to taste

09 - 1 tablespoon olive oil or melted butter, for greasing

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

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

03 - Fold shredded cheese, chopped smoked salmon, red onion or shallot, baby spinach, and chopped dill into the egg mixture.

04 - Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.

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

06 - Allow muffins to cool for 5 minutes. Run a knife around the edges to loosen, then carefully lift out of the tin.

07 - Garnish with extra chopped dill as desired. Serve warm or at room temperature.

01 -

They are deceptively impressive: every bite feels gourmet, but no one guesses how quickly they come together.
These muffins became my go-to before big days because I could make them ahead and still feel spoiled at breakfast.

02 -

If you skip greasing the tin, even a nonstick pan will make you work to get these out—trust me.
I once tried all spinach and no herbs, and it tasted flat, so do not be stingy with the dill.

03 -

Let the muffins cool slightly before removing—you will avoid tears and get neater edges.
Do not overbake or the eggs will lose their creamy texture and go rubbery.