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Salmon & Dill Egg Cups

Ingredients

  • Cooking spray

  • 3 oz Smoked salmon, torn into bite-sized pieces

  • 2 oz Cream cheese, diced

  • ¼ Cup fresh dill, chopped

  • ½ Tsp pepper

  • Egg Base:

  • 1/2 Cup heavy cream

  • ½ Cup milk

  • 2 Eggs

  • Salt to taste

Preparation

Prep: Preheat oven to 350. Lightly coat a 12-cup standard muffin pan with cooking spray and set aside.


  • Divide salmon, cream cheese, dill, and egg base among the muffin cups and sprinkle with pepper.


  • Bake until puffed and golden, about 20 minutes. Carefully remove from the pan and serve immediately—or allow to cool completely and place in an airtight container.


  • Can be refrigerated for up to 3 days.

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