June Recipes

Baked Egg Muffins with Smoked Salmon

Baked Egg Muffins with Smoked Salmon
Hands On:
10 minutes
Total Time:
45 minutes


  • 12 Hy-Vee large eggs
  • ⅓ cup creme friache
  • 1 tbsp fresh dill, chopped
  • 1 tbsp refrigerated prepared horseradish
  • ½ tsp Hy-Vee kosher salt
  • ½ tsp Hy-Vee ground black pepper
  • 1 (3-oz.) pkg. Fish Market smoked Alaska sockeye salmon, chopped
  • ½ cup Hy-Vee shredded mozzarella cheese
  • ¼ cup green onions, sliced; plus additional for garnish
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Preheat oven to 350°. Spray 12 (2½-inch) standard-size muffin cups with nonstick spray; set aside.
Whisk together eggs, creme friache, dill, horseradish, salt, and pepper in large bowl. Stir in salmon, mozzarella cheese, and ¼ cup green onions.
Pour egg mixture evenly into prepared muffin cups. Bake 24 to 26 minutes or until eggs are set along edges and internal temperature reaches 165°. Cool in muffin cups for 10 minutes. Loosen from cups with a knife; remove egg muffins from muffin cups.
Serve warm or store in airtight container in refrigerator for up to 1 week. To reheat, microwave on HIGH for 20 to 25 seconds before serving.

Nutrition Facts

Serving Size: 1 muffin
Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 200mg 67%
Sodium: 280mg 12%
Total Carbohydrate: 1g 0%
Dietary Fiber: 0g 0%
Sugars: 1g 2%
Protein: 41g 82%

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