Smoked Salmon Egg Muffins (Print Version)

Protein-packed smoked salmon and egg muffins with spinach and dill, baked until golden—ideal for breakfast or make-ahead meals.

# What You'll Need:

01 - 6 large eggs

02 - 1/4 cup milk or cream

03 - 1/2 cup shredded cheese (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 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 pepper until fully blended.

03 - Fold in shredded cheese, smoked salmon, chopped onion or shallot, spinach, and dill until evenly distributed.

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

05 - Bake for 18 to 20 minutes until muffins are set and tops are lightly golden.

06 - Let muffins cool for five minutes, then run a knife around each to loosen and remove from tin.

07 - Top with extra dill if desired and serve warm or at room temperature.

01 -

This is the kind of protein-packed breakfast you can brag about but secretly whip up in minutes.
Every bite has creamy eggs and smoky salmon, with a pop of herbs that tastes like a chef made it just for you.

02 -

Overbaking dries these out in a blink; set a timer and trust the gentle golden color.
One day, I forgot to grease the muffin tin, and the cleanup almost ruined my mood—don’t skip that step.

03 -

Letting the muffins cool a few minutes before removing them from the tin means fewer breakages and smoother edges.
A squeeze of lemon over the warm muffins lifts every flavor and shouts brunch party in every bite.