Smoked Salmon Egg Muffins (Printable)
Baked egg and smoked salmon muffins with cheese, spinach and dill—ready in 30 minutes for breakfast or brunch.
# Ingredient List:
→ Dairy & Eggs
01 - 6 large eggs
02 - 1/4 cup (60 ml) milk or cream
03 - 1/2 cup (60 g) shredded cheese, such as cheddar, Swiss, or goat cheese
→ Seafood
04 - 3.5 ounces (100 g) smoked salmon, chopped
→ Vegetables & Herbs
05 - 2 tablespoons finely chopped red onion or 1 small shallot
06 - 1/4 cup (30 g) baby spinach, roughly chopped
07 - 2 tablespoons fresh dill, chopped, plus extra for garnish
→ Pantry
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1 tablespoon olive oil or melted butter, for greasing pan
# Directions:
01 - Preheat oven to 350°F (180°C). Generously grease a 6-cup muffin tin with olive oil or melted butter.
02 - In a large mixing bowl, whisk together eggs, milk, salt, and pepper until thoroughly blended.
03 - Fold in shredded cheese, smoked salmon, chopped shallot or red onion, spinach, and fresh dill.
04 - Evenly distribute the mixture among the prepared muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 20 minutes, or until the muffins are set and lightly golden on top.
06 - Allow to cool for 5 minutes, then run a knife around edges to loosen. Remove from tin. Garnish with additional dill if desired and serve warm or at room temperature.
# Expert Tips:
01 -
- Each bite tastes luxuriously creamy with pops of salty salmon, like a secret cafe treat you whipped up yourself.
- They’re almost effortless, bake perfectly ahead, and vanish quickly—especially when friends “just stop by.”
02 -
- Once, I forgot to grease my pan and ended up with a scrambling, crumbly mess—never again.
- Switching to cream instead of milk made these impossibly tender and rich, so I rarely go back.
03 -
- Crack your eggs into a separate bowl first—nothing ruins a dozen eggs like one rogue shell.
- Always taste your salmon before using; a too-salty batch needs gentler seasoning elsewhere.