Smoked Salmon Egg Muffins

These Smoked Salmon Egg Muffins are inspired by lox bagel sandwiches and make a delicious breakfast or brunch. They're made with cold smoked salmon, baby spinach, and cream cheese. They're freezer-friendly, you can meal prep them, and they're delicious on the go! Egg cups like these are one of the easiest savory breakfast dishes and they're so delicious!

Jump to:

• Why You'll Love These Salmon Egg Muffins
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Expert Tips
• Serving Suggestions
• Storing and Reheating
• FAQs
• More Egg Muffins
• 📖 Recipe

Why You'll Love These Salmon Egg Muffins

Just like a lox sandwich - These egg muffins have all the same flavors of lox bagels but in a savory muffin form without the bagel or any flour. There's smoked salmon, soft goat cheese or cream cheese, herbs, scallions, and baby spinach. You can even sprinkle some Homemade Everything Bagel Seasoning on top! It's great for a quick breakfast, brunch, or a snack!

Easy and simple - These egg cups take minimal prep and the oven does most of the work. All you have to do is whisk the eggs, divide everything into a muffin pan, and bake them in the oven. You only need a few simple and easy to find ingredients.

Versatile - You can make breakfast sandwiches with these or eat them on their own. I like to heat them up in the oven and serve them with avocado toast, veggies, fruits, or these Breakfast Potatoes if I have time to make them. They can also be eaten cold so they make a great snack on the go.

Meal prep and freezer-friendly - These can be made a couple of days ahead so they're great for meal prep. They don't last as long as plain veggie egg muffins would because of the added salmon but you can store them for 2-3 days in the fridge. They're also freezer-friendly so you can easily store any leftovers in the freezer instead or make a double batch to have them on hand for the next couple of months!

Ingredients

• Eggs - Use large eggs if possible for the right amount of eggs to fill 12 muffins. The better and fresher the eggs, the better the egg muffins!
• Smoked Salmon - I use cold smoked salmon because it's the kind I always buy but also because hot smoked salmon would probably get way too dry in the oven as it's already slightly cooked. I always recommend buying frozen smoked salmon to make sure it's fresh.
• Baby spinach - I like adding a handful of baby spinach for extra nutrients, color, and flavor. I highly recommend chopping the spinach roughly so that it's easier to add to the muffin pan along with everything else.
• Scallions - Scallions, or green onions, have a milder flavor than yellow onions or red onions. I used both the white and the green parts and the flavor really works in these egg muffins! You can use any onion you have on hand, you might just have to adjust the amount.
• Goat cheese - The recipe calls for soft goat cheese but regular cream cheese works as well. Alternatively, you can also use feta cheese but if you do, I would add a little less sea salt to the eggs to avoid the muffins being overly salty.
• Dried herbs - I went with dried dill and dried parsley for this recipe to make things easier because you most likely already have those in your pantry but if you want to use fresh herbs, that would work as well. I recommend adding 3x times the amount when using fresh herbs.
• Garlic - You can add less or more garlic based on your preference but I find 3-4 minced cloves of garlic is the perfect amount.
• Salt and pepper - I recommend using sea salt or Himalayan pink salt and freshly ground black pepper if possible for the best flavor.
• Butter - I use a knob of unsalted butter to grease the muffin pan. This is optional but I find it makes it easier to take the muffins out of the pan and it creates a nice golden crust on the eggs.

Variations and Substitutions

• Fresh herbs - If you want a brighter flavor, use fresh herbs instead of dried ones. Fresh dill, chives, or parsley are great here.
• Everything bagel seasoning - If you want that lox bagel flavor and you like everything bagels, you can make a batch of the seasoning at home or use store-bought to sprinkle on top of the muffins before you add them to the oven.
• Red pepper flakes - If you want the muffins to be a little spicy, add some crushed red pepper flakes. About ½-1 teaspoon should be plenty but you can adjust this to your liking.

Step-by-Step Instructions

1. Preheat your oven to 350F and prepare a muffin pan for 12 muffins.
2. Add eggs, dried dill, dried parsley, sea salt, pepper, and minced garlic to a large bowl.
3. Whisk the eggs until well mixed and set aside.

4. Use a knob of butter to grease your muffin pan.
5. Divide the chopped spring onions, smoked salmon, baby spinach, and soft goat cheese between the muffin cups alternating between the four ingredients.
6. Divide the egg mixture equally between the muffin cups.

7. Bake the muffins for 22-25 minutes in the preheated oven.
8. Let the baked muffins rest in the pan for 5 minutes before removing them. They'll deflate slightly as they cool. If they’re harder to remove, run a butter knife around each muffin and twist it gently to get it out of the pan.

Serving Suggestions

Breakfast or brunch - You can serve these muffins with simple things like toasted bread, avocado toast, veggies, or fruits. You can also make a bigger spread and serve them with these Crispy Breakfast Potatoes like I did in this Breakfast Scramble Bowl and just add these muffins instead of the scrambled eggs. They make a great savory addition to any brunch spread with bread, pastries, pancakes, waffles, potatoes, or anything else.

In a breakfast sandwich - You can add these to some toasted English muffins with melted cheese and mashed avocado. It makes a great protein-packed breakfast you can take with you on the go.

As a snack - You can pack these as part of your lunch box or just take them with you as a snack. Keep in mind they should always be stored in the fridge or in a freezer bag with an ice pack to keep them cool.

Storing and Reheating

• Fridge - You can store the muffins in an airtight container in the fridge for up to 2-3 days. Wait for the muffins to cool completely before closing the container with a lid.
• Freezer - Store the muffins in a freezer bag or a freezer-safe container in the freezer for 2-3 months when stored properly.

Reheating - Reheat the muffins in a preheated oven at 300F for 10-15 minutes, or until warmed through. If your muffins are frozen, I recommend defrosting them in the fridge overnight first. You can reheat them from frozen in the oven as well, it will just take longer.

FAQs

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📖 Recipe