Smoked Salmon Egg Muffins
Full of smoked salmon, capers, and red onion, these smoked salmon egg muffins are just like your favorite bagel toppings… in a low carb, high protein breakfast option. Easy enough for everyday but fancy enough for brunch!
Last year, I shared these Southwestern Egg Muffins as one of our breakfast staples at the time. Full of black beans, salsa, and other classic southwestern flavors, we’re still huge fans for quick and easy make ahead breakfasts.
Now I’m updating the flavor to something a little more grown up… maybe. Smoked salmon, red onion, and capers sounds more mature. But in reality, I also made these smoked salmon egg muffins for my lox-obsessed two year old.
(It’s probably his favorite food. Seriously. On bagels, in egg muffins, in pasta salad, eaten plain – he likes it however he can get it.)
Just like the southwestern version, this is a breakfast I can totally get behind. Full of protein and healthy fats, these are good for both little growing toddler brains and a delicious low-carb way for adults to start off their day, too!
The addition of smoked salmon makes these fancy enough to serve at brunch… without having to stand around flipping omelets one at a time for your guests. Prep everything ahead of time, fill the muffin tins with the egg mixture, and store in the fridge until you’re ready to bake.
Make some waffles or pancakes or french toast, a fruit salad, and maybe a muffin or dessert pastry, and you have one deeee-licious brunch ready to go. Don’t forget the mimosas!
I make double batches of the southwestern egg muffins and freeze ahead of time for easy weekday breakfasts. These smoked salmon egg muffins, however, I prefer to eat fresh.
There’s nothing wrong with freezing them (and I’ll always save any leftovers – if we have them!), but the smoked salmon retains more of the smoked flavor the less it is cooked. Baking a second time to reheat turns it more into… baked salmon egg muffins.
Which isn’t a bad thing, by any means, but we prefer the smoked lox flavor around here!
It’s hard to think about spring when there’s snow on the ground and a windchill of -15 °F today, but it’s right around the corner. Smoked salmon egg muffins are perfect for all your spring brunches! Valentine’s Day, Mother’s Day, Easter, bridal showers, etc. What an excellent start to the day!
Smoked Salmon Egg Muffins
Full of smoked salmon, capers, and red onion, these smoked salmon egg muffins are just like your favorite bagel toppings… in a low carb, high protein breakfast option.
- 12 large eggs
- 1/2 cup milk
- 2 teaspoons dried parsley
- pepper, to taste
- 1/4 cup red onion, diced
- 1/4 cup capers
- 3 ounces smoked salmon, sliced into half-inch strips
- Preheat the oven to 375 °F. Spray a 12-well muffin tin well with cooking spray.
- In a large bowl, whisk together the eggs and milk until yolks are broken and well combined. Stir in the parsley and pepper.
- Divide the onions, capers, and smoked salmon among the 12 wells of the muffin tray. Pour in the egg mixture into each cup, filling almost to the top. Stir each well with a fork to coat the smoked salmon, onions, and capers with the eggs.
- Bake for 25 minutes, or until the egg muffins rise and set. Allow the eggs to cool in the pan for 5 minutes, then run a knife around the edge of the wells and remove with a spoon.
A Bunsen Burner Bakery Original Protocol
Love smoked salmon?
Don’t miss this creamy smoked salmon pasta, perfect served warm or cold!