These Smoked Salmon & Egg Muffins make a glorious and decadant breakfast option. Or perhaps brunch, if you’ve enjoyed a cheeky weekend lie in like I had when I made these. They are a super start to the day – packed with a load of protein from the eggs & salmon, plus some vitamin C rich tomatoes and tenderstem broccoli.
I made some lemon crème fraîche to drizzle over these which was absolutely beautiful and finishes them off perfectly while adding a little ‘zing’.
Egg Muffins for one
These egg muffins are great to make for one. And they are a perfect way to use up leftover smoked salmon. They are also individual egg muffins – so easily portioned into separate servings to store for later.
The recipe below serves one person, but it’s super easy to scale up – and you can store the extras for up to 3 months in the freezer (instructions below). If you are a regular reader then you will know that I am all for the time saving benefit of cooking multiple portions and making a recipe last several days or weeks.
Are these Smoked Salmon & Egg Muffins freezable?
Yes, you can freeze these egg muffins with absolutely no issues. Freeze as soon as possible after cooling and then keep them for up to 3 months in the freezer.
To reheat they will work best when heated in the oven. Heat the oven to 180C / 350F and place them in the middle of the oven for around 5 minutes. You can also warm them in the microwave, although you will find they are ‘floppier’ in texture. Heat in 30 second increments on full power until hot all the way through.
How long do egg muffins last in the fridge?
Good news! These egg muffins reheat well after being stored in the fridge. Place in a food bag or wrap in clingfilm and then store for up to 3 days in the refrigerator.
How many calories are in smoked salmon egg muffins?
This Smoked Salmon Egg muffin recipe is quite decadent. It includes smoked salmon, cooking cream and a generous dollop of lemon crème fraîche to top it off. Because of that each portion contains around 550 calories. I’m basing one portion as being 2 muffins. If you are looking for a lighter breakfast or brunch then you could easily have one muffin and then you are reducing the calories down to 275.
Another alternative to reduce the calories could be to adapt the recipe to include lighter elements. The smoked salmon accounts for over 50 calories, you could swap that for more tomato. You could also use just one egg yolk (and both whites) which would reduce another 70-80 calories. You could also use light cooking cream instead of full fat. Finally the crème fraîche dressing is also an optional extra, and adds another 80-90 calories which you could easily cut out. So there you have an option to reduce the 550 calories to around 300-350!
Products that work well for this recipe
3 Pack Balloon Wire Whisks
Non Stick 6 Muffin Tray
Veggie Saving Reusable Bags
A totally decadent breakfast (or brunch) recipe. Combining smoked salmon, tenderstem broccoli and tomatoes into creamy and fluffy egg muffins. Delicious!
1 serving = 2 muffins
- 40g tenderstem broccoli
- 2–3 cherry tomatoes, cut into eigths
- 1/2 spring onion, sliced
- 75ml cooking cream
- 40g goats cheese
- 2 eggs, beaten
- 50g smoked salmon
For the dressing
- 2 tbsp crème fraîche
- 1/4 lemon – juice & zest
- 1 tbsp chopped chives + extra for garnish.
- Preheat the oven to 180C / 350F. First make the dressing. stir all the ingredients together and set aside.
- Bring a small pan of water to the boil. When boiling furiously carefully drop in the broccoli and then cook for 2 minutes. After 2 minutes transfer to a bowl of iced water.
- In a mixing bowl combine the cream, cheese and eggs and season. Drain the broccoli and chop from the heads down the stems. If the stems are woody towards the bottom then discard that part. Stir in the spring onion, cherry tomatoes and the broccoli to the egg cream mix.
- Grease a 6 hole muffin tray and pour the liquid into the segments. See note 1. Portion the smoked salmon between each muffin segment and push the salmon into the egg mixture.
- Place in the middle of the oven for 15-20 minutes. The ‘muffins’ should be firm but springy. Remove and let cool for 5 minutes before serving and topping with the crème fraîche dressing. Garnish with chopped chives.
- One yield is equal to 2 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Brunch
- Serving Size: 2 muffins
- Calories: 550
- Fat: 35g
- Carbohydrates: 5.5g
- Protein: 35g
Keywords: brunch, breakfast, eggs, smoked salmon, creme fraiche, egg muffins, breakfast muffins,