Smoked Salmon and Cheddar Egg Muffins

This variation on one of the popular quiche recipes from Always Delicious was
developed by our 9-year old son Benji. He even turns them into bite-sized savory
pancakes by spooning the batter onto a hot, oiled griddle and cooking them for a
minute or so on each side.

Servings: 12 muffins

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Breakfast Snack

Cuisine:

American

Keywords:

Keto-friendly

🧂 Ingredients

4-8 ounces frozen chopped spinach, optional
8 eggs
⅛ tsp salt, or to taste, depending on the saltiness of the salmon and cheese
¼ tsp pepper
3 ounces cheese, like cheddar or mozzarella, shredded
2-3 ounces smoked salmon, chopped
oil, to spray muffin tins

Instructions

1 First, preheat the oven to 350°F.
2 Then rinse the frozen spinach in a colander to thaw a bit. Leave to drain, and
squeeze out the excess water before using.
3 Next, beat the eggs, salt, and pepper in a large bowl. Stir in the cheese,
salmon, and spinach until evenly mixed.
4 Oil muffin tins. Silicone muffin tins work well for these types of egg muffins.
Pour egg mixture into muffin tins evenly spacing the batter among the 12 tins.
5 Finally, bake for 15 to 20 minutes or until eggs are set. Cool for 5 minutes,
remove from tins and serve warm or refrigerate for up to 1 week or in the
freezer for up to 3 months. Reheat or serve at room temperature for a quick grab
and go breakfast, snack or lunch.