Why are my egg muffins soggy?

You added too much moisture. Maybe your baby spinach or scallions were still a little damp or you added veggies with high water content. I haven't come across this issue with these muffins because they don't have any high water content ingredients.

What's the difference between cold and hot smoked salmon?

Cold-smoked salmon is more popular and it's the one that looks more "raw". Hot-smoked salmon is smoked at a higher temperature so it has a more "cooked" texture and it also has a stronger smoky flavor. I recommend using cold-smoked salmon for this recipe because hot-smoked salmon would get too dry.

Smoked Salmon Egg Muffins

Name: Smoked Salmon Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Amerinca
Ingredients: 8 large eggs; 1 tsp dried dill; 1 tsp dried parsley; ½ tsp fine sea salt; ½ tsp freshly ground black pepper; 3-4 cloves garlic, minced; Knob of butter; 2-3 spring onions, finely chopped; 120-140g cold smoked salmon, torn up into smaller pieces; 1 cup packed baby spinach, roughly chopped; 100g soft goat cheese

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4 from 2 reviews

Smoked Salmon Egg Muffins

Recipe by Veronika Sykorova

These Smoked Salmon Egg Muffins are inspired by lox bagel sandwiches and make a delicious breakfast or brunch. They're freezer-friendly, you can meal prep them, and they're delicious on the go!

Total Time35 minutes
Yield12 muffins 1x
DietVegetarian

Ingredients

Units Scale

8 large eggs
1 tsp dried dill
1 tsp dried parsley
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
3-4 cloves garlic, minced
Knob of butter
2-3 spring onions, finely chopped
120-140g cold smoked salmon, torn up into smaller pieces
1 cup packed baby spinach, roughly chopped
100g soft goat cheese

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Instructions

Preheat your oven to 350F and prepare a muffin pan for 12 muffins.
Add eggs, dried dill, dried parsley, sea salt, pepper, and minced garlic to a large bowl.
Whisk the eggs until well mixed and set aside.
Use a knob of butter to grease your muffin pan.
Divide the chopped spring onions, smoked salmon, baby spinach, and soft goat cheese between the muffin cups alternating between the four.
Divide the egg mixture equally between the muffin cups.
Bake the muffins for 22-25 minutes.
Let the muffins sit in the pan for at least 5 minutes before removing them. If they’re harder to remove, run a butter knife around each muffin and twist it gently to get it out of the pan.

Equipment

muffin pan

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Notes

Storing: Store the muffins in an airtight container in the fridge for 2-3 days or in a freezer-safe container in the freezer for 2-3 months.

Reheating: Reheat the egg muffins in a preheated oven at 300F for 10 minutes or until warmed through.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Breakfast
Method: Oven
Cuisine: Amerinca

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Find it online: https://thehealthfulideas.com/smoked-salmon-egg-muffins/