Smoked Salmon Egg Muffins (Printable Version)
Smoked salmon and egg muffins with cheese and dill — a quick low-carb brunch, ready in 30 minutes.
# 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with olive oil or melted butter.
02 - In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until thoroughly blended.
03 - Fold shredded cheese, chopped smoked salmon, red onion or shallot, chopped spinach, and dill into the egg mixture.
04 - Evenly divide the prepared mixture among the six muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes, or until 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 extra dill if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The smoked salmon delivers a luxe, restaurant-level flavor that’s honestly hard to beat at home.
- They’re quick enough for weekdays, yet charming enough to put out at a brunch party.
02 -
- Once I tried skipping the greasing step and spent ages coaxing muffin halves out—never again.
- Using too much smoked salmon actually overwhelms the eggs; a little goes a long way for balance.
03 -
- Let the muffins cool slightly before unmolding—just five minutes makes all the difference.
- Whisking your eggs until frothy gives the lightest, most tender texture.