Smoked Salmon Egg Muffins (Printable)

Fluffy egg muffins with smoked salmon, cheese, spinach and dill — quick low-carb brunch or make-ahead breakfast.

# Ingredient List:

→ 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 oz smoked salmon, chopped

→ Vegetables & Herbs

05 - 2 tbsp finely chopped red onion or 1 small shallot
06 - 1/4 cup baby spinach, roughly chopped
07 - 2 tbsp fresh dill, chopped, plus extra for garnish

→ Pantry

08 - Salt and freshly ground black pepper, to taste
09 - 1 tbsp olive oil or melted butter for greasing muffin tin

# How to Make:

01 - Preheat oven to 350°F. Generously grease a 6-cup muffin tin with olive oil or melted butter.
02 - In a mixing bowl, vigorously whisk eggs, milk or cream, salt, and pepper until fully combined.
03 - Gently fold shredded cheese, smoked salmon, chopped onion or shallot, spinach, and dill into the egg mixture.
04 - Distribute the mixture evenly among the muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes until set and tops are lightly golden.
06 - Allow muffins to cool for 5 minutes, then run a knife around the edges to release and remove from the tin.
07 - Garnish with additional dill if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • There’s almost no clean-up, and you can grab these muffins on your way out (one-handed breakfasts win hearts).
  • Somehow, smoked salmon and dill make it taste endlessly fancier than the 30 minutes you spent making them.
02 -
  • If you overbake, the muffins get a bit rubbery, so keep an eye on those last minutes.
  • I once skipped greasing and spent another ten minutes coaxing them out—never again!
03 -
  • Pat your greens dry—extra moisture is the enemy of a good, fluffy muffin.
  • A tiny pinch of salt goes further than you think, especially with salty smoked salmon in the mix.

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