Looking for a protein-packed breakfast that feels fancy but takes minimal effort? These Smoked Salmon Egg Muffins have become my go-to morning solution. I discovered this recipe when I needed something I could make ahead for busy weekdays, and honestly, it’s been a game-changer. They’re like having a fancy brunch-style breakfast that you can grab and go!
Why You’ll Love These Egg Muffins
What makes these different from regular egg muffins is the combination of smoky salmon and fresh herbs. They’re incredibly moist, packed with protein, and give you that perfect balance of flavors in every bite. Plus, they keep well in the fridge for up to four days, making them perfect for meal prep.
Ingredients
-
• 8 large eggs
• 1/3 cup milk (any kind works)
• 4 oz smoked salmon, chopped
• 1/2 cup cream cheese, cut into small cubes
• 2 tablespoons fresh dill, chopped
• 3 green onions, thinly sliced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Cooking spray
Kitchen Tools You’ll Need
-
• 12-cup muffin tin
• Large mixing bowl
• Whisk
• Measuring cups and spoons
Instructions
- Preheat your oven to 350°F (175°C). I’ve found this temperature perfect for getting that golden top while keeping the inside tender.
- Spray your muffin tin generously with cooking spray. Trust me, don’t skip this step – it makes removal so much easier!
- In a large bowl, whisk together the eggs and milk until well combined. The mixture should be slightly frothy.
- Gently fold in the chopped smoked salmon, cream cheese cubes, dill, and green onions. I like to reserve a little dill for garnishing at the end.
- Season with salt and pepper. Remember, smoked salmon is already salty, so go easy on the added salt.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
Time and Servings
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins (serves 4-6 people)
Pro Tips for Perfect Egg Muffins
I’ve made these countless times, and here’s what I’ve learned: Let the cream cheese sit at room temperature for about 15 minutes before cutting it – this prevents it from sinking to the bottom of the muffins. Also, if you’re meal prepping, let them cool completely before storing them in an airtight container.
Storage and Reheating
These muffins keep well in the fridge for up to 4 days. To reheat, just pop them in the microwave for 20-30 seconds. If you want to freeze them, wrap them individually and they’ll last for up to 2 months. Just thaw overnight in the fridge before reheating.
What I love most about these Smoked Salmon Egg Muffins is how versatile they are. You can enjoy them hot or cold, for breakfast or as a high-protein snack. They’re also incredibly forgiving – feel free to play around with the herbs or even add some spinach if you’d like to sneak in extra veggies.
Smoked Salmon Egg Muffins
Ingredients
- 8 large eggs
- 1/3 cup milk
- 4 oz smoked salmon chopped
- 1/2 cup cream cheese cut into small cubes
- 2 tablespoons fresh dill chopped
- 3 green onions thinly sliced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- Spray your muffin tin generously with cooking spray.
- In a large bowl, whisk together the eggs and milk until well combined.
- Gently fold in the chopped smoked salmon, cream cheese cubes, dill, and green onions.
- Season with salt and pepper.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
