I had an overabundance of eggs in my house this week (like, FIVE DOZEN) so these smoked salmon and dill egg muffins are the end result of my visiting father-in-law’s Costco shopping spree and my attempt to make room in the fridge. 🙂 They’re an easy keto breakfast that is protein-packed, full of flavor and great if you need a low-carb breakfast on-the-go. Call them mini frittatas if you’re feeling fancy– they’re certainly tasty enough for a weekend brunch.
We go through lots of eggs. A dozen won’t last our family a week, especially if I do any sort of keto baking (also, my daughter LOVES eggs). When we lived in Alaska, Ian and I decided we wanted our own backyard chickens because 1) pasture-raised eggs in Alaska were a tad spendy, 2) the kids would love the chickens, and 3) we needed more things to do (KIDDING). I’m still sort of surprised we had chickens because I hated the idea of cleaning a chicken coop and the reality of it lived up to my expectations. However, they were pretty fun and I would totally do the whole chicken-rearing thing again if I didn’t worry they’d slow bake in our desert summer. And if our HOA allowed it. Which they don’t. 😉
Anyways, I recommend pasture-raised (or even free-range eggs) whenever possible (and here’s a nice run-down of what all those egg carton label terms mean because they can be confusing). Pasture-raised costs a bit more but now that we’re in the “lower 48,” I find them to be a lot more reasonable. You can really see and taste a difference. Good pasture-raised eggs have yolks with a beautiful, deep yellow- sometimes orange- color. Plus, they’re better for you too, higher in vitamins and omega-3s.
how to make smoked salmon and dill egg muffins
Egg rant OVER so let’s make these smoked salmon and dill egg muffins! You will need:
- 8 eggs
- cream cheese (I used vegan cashew cream cheese to make them dairy-free)
- fresh dill
- green onion or chives
- smoked salmon
- milk of choice (I used coconut milk but an unsweetened almond milk or macadamia milk would work too)
- salt and pepper
- a muffin tin + coconut oil for greasing
- feta or goat cheese (optional, if you’re not dairy-free)
These smoked salmon and dill egg muffins are really quite easy and you’ll be able to have the egg mixture ready for baking in about 10 minutes! Here’s the gist (but check out the recipe at the bottom for all the details):
- In a mixing bowl, whisk the eggs and cream cheese together (easier if the cream cheese is room temperature). Stir in the chopped dill and green onion, coconut (or almond) milk, a squeeze of lemon juice and salt/pepper.
- Break apart the smoked salmon fillet (I used a wild Alaskan smoked salmon) into small pieces.
- Grease the muffin tin with coconut oil, then pour the egg mixture into the muffin cups, about 3/4 of the way full.
- Evenly distribute the pieces of smoked salmon into each of the muffin cups. (Optional: If you’re not dairy-free, sprinkle a little feta or goat cheese crumbles in each of the muffin tins for extra flavor! I did this to about half of our batch to have a mix of both.)
- Bake at 350°F for about 18-20 minutes. Let them cool for five minutes, then carefully pop each of the egg muffins out (you may need to loosen the edges with a butter knife, I use a spoon to lift them out).
I hope you find these smoked salmon and dill egg muffins to be an egg-cellent low-carb breakfast! 😉 To add even more fat to your keto breakfast (or lunch/brunch/dinner), enjoy these with a dollop of sour cream or avocado. I have to say, they’re pretty tasty and one won’t be enough.
- 8 eggs (pasture-raised, when possible)
- 1/4 cup vegan cream cheese, room temperature (or regular cream cheese if you're not dairy-free)
- 3 green onions, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 cup full-fat coconut milk (or unsweetened almond milk)
- juice of 1/2 a lemon
- dash of salt and pepper
- 1-2 tablespoons coconut oil (for greasing muffin tin)
- 3-4 oz. smoked salmon*
- crumbled feta or goat cheese for topping (optional)
- Preheat the oven to 350°F. Grease a regular-sized muffin tin with coconut oil. (Muffin liners are an easier option but they can sometimes stick to the egg.)
- In a medium bowl, whisk the eggs and vegan cream cheese together with a mixer. It's okay if there are still some small clumps of cream cheese.
- Add the chopped dill and green onion. Add a squeeze of lemon juice from half a lemon, the coconut (or almond milk), and the salt and pepper. Stir to combine.
- Using your hands or flaking the fish apart with a fork, break the smoked salmon fillet into small pieces.
- Pour the egg mixture into the muffin cups, filling each about 3/4 of the way full.
- Evenly distribute the pieces of smoked salmon into each of the muffin cups. (Optional: if you're not dairy-free, you can add a teaspoon of crumbled goat cheese or feta to the top of each muffin).
- Bake for about 18-20 minutes or until the egg muffins have puffed up and look set (not jiggly). Remove from the oven and allow them to cool for 5 minutes before serving.*
*I LOVE using wild Alaskan smoked salmon
*To remove the egg muffins (without paper muffin cups), run a butter knife around the edges to loosen, then carefully lift the muffin out with a spoon.
*This recipe is written to be dairy-free but it doesn't have to be! For a dairy-friendly egg muffin, you can use regular cream cheese and top with feta and goat cheese for extra yumminess.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 7gSaturated Fat: 2.9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 128mgSodium: 175mgCarbohydrates: .9gNet Carbohydrates: .9gFiber: 0gSugar: 0gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.