Healthy Hack – Smoked Salmon and Goat Cheese Egg Muffins

I absolutely love scrambled eggs with smoked Salmon and Cream Cheese, it’s rich, decadent and great for a weekend brunch!

So I got to thinking why not upgrade the ingredients a bit and turn these babies into muffins? With the Eggs, Salmon and Goat Cheese you are getting a great balance of fat and protein that will turn on your metabolism and keep your brain focused for hours!

Also, I needed to save some time this week and the muffins will get me through for three mornings as I will be having 4 each morning.

I had about an hour to prep some food for the week this past Sunday in between soccer games and these fit perfectly in this time frame along with cooking up some chicken and rice for the week.

They are easy to make and great if you need to heat and go!

Once they cooled I stored in a large zip lock baggie and laid flat in the fridge.

So let’s get to it!

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Print Recipe
Smoked Salmon and Goat Cheese Egg Muffins
Delicious and Satisfying!!
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 12 whole Eggs you can substitute egg whites if you prefer
  • 4 oz Smoked Salmon look for nitrate free if possible
  • 4 oz Goat Cheese
  • 1 bag Baby Spinach you won't use the whole bag
  • 1/2 tsp Salt I used Pink Himilayan
  • 1 pinch Pepper small pinch
  • 1 tsp Dill optional - can be fresh or dried
  • Cooking Spray to coat muffin pan, I used Organic Olive Oil Spray
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 12 whole Eggs you can substitute egg whites if you prefer
  • 4 oz Smoked Salmon look for nitrate free if possible
  • 4 oz Goat Cheese
  • 1 bag Baby Spinach you won't use the whole bag
  • 1/2 tsp Salt I used Pink Himilayan
  • 1 pinch Pepper small pinch
  • 1 tsp Dill optional - can be fresh or dried
  • Cooking Spray to coat muffin pan, I used Organic Olive Oil Spray
Instructions
  1. Set oven to 375 F. Coat a 12 cup muffin pan with cooking spray
  2. In a medium sized bowl, crack the 12 eggs and whisk until combined. Whisk in salt, pepper, and dill
  3. Remove smoked salmon from package and chop up into small pieces
  4. Add a thin layer of spinach leaves to bottom of muffin cups
  5. Next evenly disburse the smoked salmon in each muffin cup
  6. Then evenly disburse goat cheese in each muffin cup
  7. Lastly, fill each muffin cup with egg mixture until about 3/4 way full
  8. Bake for about 12-15 minutes, then rotate the pan and bake for another 13 minutes.
  9. ~Enjoy!
Recipe Notes

The muffins will puff up a lot, but once you remove from the oven to cool they will shrink back down.

Let the muffins cool for about 10 minutes before removing from the pan.

Nutritional Data based on cooking spray and whole eggs:

Protein 8 grams, Fat 7.5 grams and Carbs 2 grams per 1 egg muffin

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