Smoked Salmon and Goat Cheese Egg Muffins
Delicious and Satisfying!!
Servings Prep Time
3-4people 10minutes
Cook Time
Servings Prep Time
3-4people 10minutes
Cook Time
  • 12whole Eggsyou can substitute egg whites if you prefer
  • 4oz Smoked Salmonlook for nitrate free if possible
  • 4oz Goat Cheese
  • 1bag Baby Spinachyou won’t use the whole bag
  • 1/2tsp SaltI used Pink Himilayan
  • 1pinch Peppersmall pinch
  • 1tsp Dilloptional – can be fresh or dried
  • Cooking Sprayto coat muffin pan, I used Organic Olive Oil Spray
  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