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Author: Ann Styles

Prep time: 10 mins | Cook time: 30 mins | Total: 40 mins | Serves: 6-8

These Smoked Salmon Egg Muffins are inspired by lox bagel that I always serve in San Francisco. Great for those who wants the lox bagel satisfaction without the carbs. I love to make a dozen of these and have them in my fridge to grab in the morning on my way to work.

Instructions

1. Preheat the oven to 350°F (175°C).  Grease a 12-cup muffin tin with oil or butter.
2. In a large bowl, whisk together the eggs, milk, cream cheese, smoked salmon, tomato, cucumber, capers, dill, salt and pepper. Mix until incorporated.
3. Pour egg mixture equally into the prepared muffin cups until about 3/4 full. Evenly distribute left over toppings from the bowl.
4. Transfer to the preheated oven and bake for 30 mins, or until muffin is puffed and fully set in the center. Garnish with green onions and Everything Bagel seasoning.
5. Allow the egg muffin to cool for 5 minutes before slicing. Serve warm with toasted bagels and more cream cheese.