Description
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!
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
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
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.