Start your day with these delightful Savory Smoked Salmon & Avocado Egg Muffins that combine protein-rich eggs with the luxurious taste of smoked salmon and creamy avocado. These muffins are not only satisfying but also incredibly easy to prepare, making them a perfect make-ahead breakfast option.
Each bite offers a wonderful balance of textures, from the fluffy egg base to the silky avocado and the savory burst of salmon. Plus, they’re gluten-free and packed with nutrients, ensuring you kick off your morning in a healthy way.
Ingredients
INGREDIENTS
- 6 large eggs
- 1 ripe avocado, diced
- 4 oz smoked salmon, chopped
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with non-stick spray or line with paper liners.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Gently fold in the diced avocado, chopped smoked salmon, shredded cheese, and dill (if using).
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until the eggs are set and slightly golden on top.
- Remove from the oven and allow to cool for a few minutes before carefully lifting the muffins out of the tin.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
For added flavor, consider mixing in fresh herbs like dill or chives into the egg mixture. You can also swap out the smoked salmon for cooked or canned salmon if you prefer. These muffins can be stored in an airtight container in the fridge for up to 4 days and reheated in the microwave for a quick breakfast.
Be sure to let the muffins cool completely before storing to maintain their texture. Experiment with adding other ingredients like spinach or cherry tomatoes for a veggie boost!
