Smoked Salmon Egg Muffins (Printable)

Smoked salmon and egg muffins with cheese, spinach and dill—quick, protein-rich breakfast or brunch.

# What You’ll Need:

→ Dairy & Eggs

01 - 6 large eggs
02 - 1/4 cup whole milk or heavy 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 shallot or red onion
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 Steps:

01 - Set oven to 350°F and lightly grease a 6-cup muffin tin with olive oil or melted butter.
02 - In a mixing bowl, whisk the eggs together with milk, salt, and black pepper until the mixture is smooth.
03 - Fold in the shredded cheese, smoked salmon, shallot or red onion, baby spinach, and chopped dill until evenly distributed.
04 - Distribute the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
05 - Place in the oven and bake for 18 to 20 minutes or until muffins are set and surface is lightly golden.
06 - Allow muffins to cool for 5 minutes, then carefully run a knife around the edges to release them from the tin.
07 - Top with additional fresh dill if desired and serve warm or at room temperature.

# Expert Tips:

01 -
  • Cleanup is a breeze, and you can prep these ahead—your future self will thank you.
  • They pack the satisfaction of a weekend brunch into a manageable weekday breakfast.
02 -
  • If you skip greasing the pan, you’ll spend ages coaxing the muffins out—and lose that golden crust.
  • Letting the muffins cool for just a few minutes helps them firm up and makes unmolding a cinch.
03 -
  • Always whisk the eggs longer than you think you need—they puff higher and stay light.
  • Grate cheese from a block to avoid excess moisture that leads to sogginess.

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