Breakfast · 25 min · american

Lox and Dill Egg Muffins

If you like eggs, you’ll love this American breakfast — 25 minutes from craving to table. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 Eggs
• 3 oz Smoked salmon
• 2 tbsp Fresh dill
• 2 tbsp Red onion
• 1 tsp Olive oil

Steps

1. Preheat the oven to 350°F (175°C) and oil a 6-cup muffin tin generously, running oil up the sides of each cup — eggs stick stubbornly to any bare spot.
2. Whisk the 6 eggs with the chopped dill, finely diced red onion, and a pinch of salt and pepper until well combined.
3. Pour the mixture into the muffin cups, filling each about three-quarters full.
4. Drape a small ribbon of smoked salmon over the top of each cup.
5. Bake for 15-18 minutes, until puffed, golden at the edges, and just set in the centers — they should barely jiggle when you shake the tin; overbaking makes them rubbery.
6. Cool in the tin for 5 minutes, run a thin knife around the edges to loosen, and scatter with extra dill before serving.

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