Smoked Salmon Egg Muffins (Printable)

Portable smoked salmon and egg muffins with cheese, spinach, and dill—ready in 30 minutes for breakfast or brunch.

# What You Need:

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 red onion or 1 small shallot

06 - 1/4 cup baby spinach, roughly chopped

07 - 2 tablespoons fresh dill, chopped, plus extra for garnish

08 - Salt and freshly ground black pepper, to taste

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

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

02 - In a mixing bowl, whisk eggs, milk, salt, and black pepper until thoroughly blended.

03 - Gently fold in shredded cheese, chopped smoked salmon, onion, spinach, and dill.

04 - Divide the mixture evenly among prepared muffin cups, filling each about three-quarters full.

05 - Bake for 18 to 20 minutes, or until the muffins are set and lightly golden on top.

06 - Allow muffins to cool for 5 minutes, then run a knife around the edges to loosen and remove them from the tin.

07 - Garnish with extra dill, if desired. Serve warm or at room temperature.

01 -

You can make these in advance and they still taste like you just pulled them from the oven.
The mellow tang of smoked salmon with rich, pillowy eggs makes each bite feel luxurious, even on a Tuesday morning.

02 -

Once, I forgot to grease the tin and lost half my muffins to stubborn sticking—trust me, this is not a step to skip.
Taste the egg mixture before baking for salt—smoked salmon types vary wildly in saltiness and I was surprised the first time by an extra-salty batch.

03 -

Let the muffins rest for a few minutes post-bake, loosening the edges gently—impatience leads to scrambling the shapes.
For fancier occasions, top with a dollop of crème fraîche and a snip of extra dill just before serving.