Smoked Salmon Egg Muffins (Printable)

Protein-rich smoked salmon and egg muffins with cheese, spinach, and dill—easy to bake and great for breakfast or brunch.

# What's Needed:

01 - 6 large eggs

02 - 1/4 cup milk or cream

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

04 - 3.5 ounces smoked salmon, chopped

05 - 2 tablespoons finely chopped shallot or red onion

06 - 1/4 cup baby spinach, roughly chopped

07 - 2 tablespoons fresh dill, chopped

08 - Additional fresh dill for garnish

09 - Salt, to taste

10 - Freshly ground black pepper, to taste

11 - 1 tablespoon olive oil or melted butter, for greasing muffin tin

01 - Preheat oven to 350°F (180°C). Grease a 6-cup muffin tin with olive oil or melted butter.

02 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until the mixture is smooth and well blended.

03 - Gently fold in shredded cheese, smoked salmon, chopped shallot or onion, baby spinach, and fresh dill into the egg mixture.

04 - Evenly divide the mixture among the prepared 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 - Allow muffins to cool for 5 minutes. Run a knife around the edges to loosen and carefully remove from the tin.

07 - Garnish with additional fresh dill if desired. Serve warm or at room temperature.

01 -

These pack a luxurious punch of flavor, but nobody will guess how effortless they are until you let them in on your secret.
Meal prepping them means you’ll treat yourself all week without another dirty pan.

02 -

One time, I didn’t grease the muffin tin deeply enough—prying out stuck muffins taught me to never skimp on this step.
Blotting any extra moisture from the salmon or spinach keeps the muffins perfectly set and prevents soggy bottoms.

03 -

Using room temperature eggs helps them combine better and bake more evenly.
A light sprinkle of freshly ground black pepper on top just before baking intensifies the aroma.