These Salmon Egg Muffins are a protein-packed solution for busy mornings. They’re fluffy, flavorful, and perfect for make-ahead meal prep. You’ll love how easy they are to customize with your favorite ingredients.

Why You’ll Love This Salmon Egg Muffins

• Meal prep magic: Make a batch ahead for quick breakfasts all week.
• Sophisticated flavor: Rich salmon, creamy eggs, and sharp cheese create a satisfying bite.
• Easy to customize: Swap herbs, cheese, or veggies based on what you have.
• Protein powerhouse: Packed with healthy fats and protein to keep you full and focused.

Ingredients & Tools

• 6 large eggs
• 1 cup cooked salmon, flaked (about 150g)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup milk or cream
• 1/4 cup finely diced red bell pepper
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped green onion
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil or non-stick cooking spray

Tools: A standard 12-cup muffin tin, a large mixing bowl, a whisk, and a measuring cup.

Notes: Use well-seasoned, freshly cooked salmon (or good-quality canned, drained) for best flavor. Don’t skip the baking powder—it gives a light, soufflé-like lift.

Nutrition (per serving)

Serves: 6 (2 muffins per person) | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• What’s the best salmon to use? You can use any cooked salmon you like! Leftover grilled or baked salmon is perfect. If you’re starting from scratch, simply season a 150g fillet with salt and pepper and bake at 200°C (400°F) for 12-15 minutes until cooked through. High-quality canned salmon, thoroughly drained, works in a pinch too.
• Why is there baking powder in an egg recipe? I know it seems unusual, but a little baking powder is the trick to creating airy, fluffy egg muffins. It introduces tiny air bubbles that expand in the heat of the oven, preventing a dense, frittata-like texture. You won’t taste it, I promise.
• Can I prepare the mixture ahead of time? Absolutely. You can whisk the eggs, milk, and seasonings together, then stir in the other ingredients, cover the bowl, and refrigerate it for up to 12 hours. Give it a quick stir before pouring it into the muffin tin in the morning.
• How do I prevent sticking? Do not skip greasing the muffin tin! A light coating of olive oil or a good non-stick spray is essential. For absolute insurance, you can use silicone muffin liners, which release the muffins effortlessly every single time.

How to Make Salmon Egg Muffins

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Flash freeze, then transfer to a freezer bag for up to 2 months.
• Reviving: Reheat in a toaster oven or conventional oven at 180°C (350°F) for 5-8 minutes to restore texture.

Serving Suggestions

Complementary Dishes

• A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the muffins beautifully, creating a perfectly balanced plate.
• Oven-roasted cherry tomatoes — Their sweet, concentrated burst of flavor and juicy texture is an incredible contrast to the savory, fluffy muffins. Just toss them in oil, salt, and pepper and roast while the muffins bake.
• Creamy avocado slices with a sprinkle of flaky sea salt — This adds a cool, creamy element and healthy fats that complement the salmon, making the meal even more satisfying.

Drinks

• A freshly squeezed grapefruit juice — Its bracing bitterness and citrus notes are a fantastic palate cleanser that highlights the savory flavors of the salmon and egg.
• A hot cup of English Breakfast tea with a splash of milk — The robust, malty notes of the tea are a classic and comforting pairing that just feels right with this kind of hearty breakfast.
• An iced green tea with mint — For a lighter, more refreshing option, the clean, grassy notes of green tea enhance the fresh dill and feel wonderfully invigorating.

Something Sweet

• A warm, flaky almond croissant — Ending your meal with a buttery, nutty pastry provides a delightful sweet contrast after the savory main event. It’s a little taste of a café breakfast at home.
• A small bowl of mixed berries — The natural sweetness and slight acidity of blueberries, raspberries, and strawberries are a light, healthy, and refreshing way to finish.
• A dollop of Greek yogurt with honey and walnuts — This feels like a continuation of the healthy, protein-rich theme but satisfies that sweet tooth with the floral honey and crunchy nuts.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. Once you add the solid ingredients, fold gently. Vigorous stirring deflates the air you whisked in and develops the gluten in the flour (if you added any), leading to dense, tough muffins instead of light and fluffy ones.
• Mistake: Using a wet, un-drained salmon. If you’re using canned salmon, press out as much liquid as possible. If using freshly cooked salmon, let it cool and flake it. Excess moisture will make your egg muffins soggy and prevent them from setting properly.
• Mistake: Skipping the cooling time in the tin. I know it’s tempting to dig right in, but those 5-10 minutes of resting are non-negotiable. The muffins are still cooking from residual heat and firming up, which is what allows them to hold their shape when you take them out.
• Mistake: Overbaking. Set a timer! Baking for too long is the primary cause of dry, rubbery egg muffins. They are done when the centers are just set and a toothpick comes out clean. They will continue to cook a bit as they cool.

Expert Tips

• Tip: Add a touch of Dijon mustard. Whisk in a teaspoon of Dijon mustard with the wet ingredients. It won’t make them taste mustardy, but it will add a wonderful depth of flavor and a subtle tang that really complements the salmon.
• Tip: Create a “non-stick” veggie layer. For an extra-easy release and a flavor boost, sprinkle a little extra shredded cheese into the bottom of each greased muffin cup before adding the egg mixture. It creates a delicious, crispy crust.
• Tip: Use an ice cream scoop for portioning. For perfectly even muffins that all bake at the same rate, use a standard-sized ice cream scoop to distribute the batter. It’s faster, cleaner, and gives you a consistent result every time.
• Tip: Refresh leftovers perfectly. To reheat, don’t use the microwave for too long or they can become rubbery. Instead, warm them in a toaster oven or a conventional oven at 180°C (350°F) for 5-8 minutes until heated through. This restores their texture beautifully.

FAQs

Can I freeze Salmon Egg Muffins?
Absolutely, they freeze wonderfully! Let them cool completely after baking, then place them in a single layer on a baking sheet to “flash freeze” for about an hour. This prevents them from sticking together. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, you can pop a frozen muffin straight into the microwave for 60-90 seconds or into a toaster oven/oven at 180°C (350°F) for 15-20 minutes until hot.

Can I make these without dairy?
Yes, you can easily make a dairy-free version. Simply substitute the milk with an unsweetened, unflavored plant-based milk like almond or oat milk. For the cheese, you can either omit it entirely or use your favorite dairy-free shredded cheese. The texture might be slightly different without the cheese, but they will still be delicious and hold together well.

Why did my egg muffins deflate?
A little deflation is normal as they cool, due to the steam escaping. But if they collapse significantly, the most common culprit is underbaking. The structure hasn’t set fully, so it can’t support itself. Another reason could be opening the oven door too early or too often during baking, causing a sudden temperature drop. Try to resist the urge to peek until the last few minutes!

What other fillings can I use?
The possibilities are nearly endless! Think chopped spinach (squeezed very dry), sautéed mushrooms, crumbled cooked bacon or sausage, sun-dried tomatoes, or different herbs like basil or tarragon. Just keep the total volume of add-ins roughly the same as the recipe calls for to maintain the right egg-to-filling ratio.

Are these suitable for meal prep?
They are a meal prep superstar! Once baked and cooled, store them in an airtight container in the refrigerator for up to 4 days. They are a fantastic grab-and-go option for breakfasts or lunches throughout the week. You can eat them cold, at room temperature, or reheated—they’re versatile and always satisfying.