Smoked Salmon Egg Muffins (Printable)

Smoked salmon and eggs with cheese, spinach, and dill baked into savory muffins—perfect for breakfast or brunch.

# What You'll Need:

→ Dairy & Eggs

01 - 6 large eggs
02 - 1/4 cup whole 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, to taste
09 - Freshly ground black pepper, to taste
10 - 1 tablespoon olive oil or melted butter, for greasing muffin tin

# Method:

01 - Preheat oven to 350°F. Grease a 6-cup muffin tin with olive oil or melted butter.
02 - Whisk together eggs, milk, salt, and black pepper in a mixing bowl until fully combined.
03 - Fold in shredded cheese, chopped smoked salmon, red onion or shallot, spinach, and dill.
04 - Divide mixture evenly among muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes, or until muffins are set and lightly golden on top.
06 - Let muffins cool for 5 minutes, then run a knife around edges to loosen and remove them from the tin.
07 - Garnish with additional fresh dill as desired. Serve warm or at room temperature.

# Expert Hints:

01 -
  • Baking these in a muffin tin means portion-perfect results and easy cleanup—trust me, it's a game-changer on busy mornings.
  • The creamy burst of cheese with smoky salmon impresses both guests and sleepy weekday selves alike.
02 -
  • If the muffin tin isn’t greased generously, these will stick and break apart—I've learned my lesson so you don't have to.
  • Letting the muffins cool slightly before unmolding keeps them tender and prevents deflation.
03 -
  • If you’re doubling the batch for a crowd, mix in a separate bowl so nothing overflows.
  • A pinch of extra dill at serving time adds bright, fresh flavor and a punch of green.

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