Smoked Salmon Egg Muffins (Printable)

Protein-rich smoked salmon and egg muffins with cheese, dill, and spinach—ready in 30 minutes for brunch.

# What you'll 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 shallot or red onion
06 - 1/4 cup baby spinach, roughly chopped
07 - 2 tablespoons chopped fresh dill, 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

# How to make it:

01 - Preheat oven to 350°F (180°C). Generously grease a 6-cup muffin tin with olive oil or melted butter.
02 - In a mixing bowl, vigorously whisk eggs, milk or cream, salt, and black pepper until thoroughly blended.
03 - Fold in shredded cheese, chopped smoked salmon, shallot or red onion, baby spinach, and dill until evenly distributed.
04 - Pour the mixture evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
05 - Transfer pan to oven and bake for 18 to 20 minutes, or until muffins are set and the tops turn lightly golden.
06 - Let muffins stand in the tin for 5 minutes. Carefully run a knife around each to loosen and lift out.
07 - Top with additional fresh dill if desired and serve warm or at room temperature.

# Expert Tips:

01 -
  • You’ll be amazed at how well these keep their flavor—just as delicious reheated the next morning.
  • The easy clean-up makes them a regular in my brunch rotation whenever friends come unexpectedly.
02 -
  • Forget to grease the pan thoroughly just once and you’ll spend forever prying out stuck muffins—learned that the hard way.
  • Letting them cool for a couple minutes before loosening keeps the muffins in perfect shape instead of crumbling.
03 -
  • If you use pre-shredded cheese, double-check labels for hidden additives especially if you’re keeping the recipe gluten-free.
  • Bake a second batch and freeze—the muffins thaw and reheat surprisingly well for an effortless breakfast upgrade.

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