![['Close-up of smoked salmon egg muffins, showcasing a golden-brown exterior with visible chunks of salmon and green spinach.', 'Side view of fluffy smoked salmon egg muffins, highlighting a rich texture with chopped dill and melted cheese.', 'Delicious smoked salmon egg muffins arranged on a plate, featuring vibrant colors from spinach and red onion.', 'Juicy smoked salmon egg muffins with a crispy top, displaying pieces of salmon and herbs in a baking dish.']](https://simpleflavoria.com/wp-content/uploads/2026/07/smoked-salmon-egg-muffins_1_U1.webp)
Smoked Salmon Egg Muffins
These savory egg muffins are packed with smoked salmon, cheese, and fresh herbs, perfect for a quick breakfast or brunch.
Ingredients
Eggs and Dairy
- 6 large eggs
- 1/4 cup milk or cream
Cheese and Salmon
- 1/2 cup shredded cheese (cheddar, Swiss, or goat cheese)
- 3.5 ounces smoked salmon, chopped
Vegetables and Herbs
- 2 tablespoons finely chopped red onion or small shallot
- 1/4 cup baby spinach, roughly chopped
- 2 tablespoons fresh dill, chopped, plus extra for garnish
- Salt Salt, to taste
- Freshly ground black pepper Black pepper, to taste
- 1 tablespoon olive oil or melted butter, for greasing
Instructions
- Preheat oven to 350°F (180°C). Grease a 6-cup muffin tin.
- Whisk eggs, milk, salt, and pepper until blended. Fold in cheese, salmon, onion, spinach, and dill.
- Distribute mixture into muffin cups, about three-quarters full.
- Bake for 18-20 minutes until set and golden. Cool for 5 minutes, then remove.
- Garnish with extra dill and serve warm or at room temperature.
Notes
Use fresh dill for best flavor. These muffins are great for meal prep and can be stored in the fridge.