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Perfect Keto Smoked Salmon Egg Cups

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Quick, tasty, and keto-friendly smoked salmon egg cups perfect for Mother’s Day brunch or any low-carb occasion. These fluffy, creamy egg cups combine smoky salmon with fresh herbs and cream cheese for an elegant yet simple dish.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 4 oz (115g) smoked salmon, chopped into bite-size pieces
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons green onions, thinly sliced
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Olive oil or butter, for greasing the muffin tin
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and let it stabilize for 10 minutes.
  2. Grease your muffin tin thoroughly with olive oil or butter.
  3. Crack 8 large eggs into a mixing bowl and whisk vigorously for 1-2 minutes until fully combined and slightly frothy.
  4. Fold in 4 oz softened cream cheese gently, leaving small pockets throughout the mixture.
  5. Add 4 oz chopped smoked salmon and stir carefully to keep chunks intact.
  6. Mix in 2 tablespoons fresh dill and 2 tablespoons sliced green onions.
  7. Season with ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper; adjust seasoning to taste.
  8. Add 1 teaspoon lemon zest if using and stir gently.
  9. Pour the mixture evenly into 12 muffin cups, filling each about ¾ full.
  10. Bake for 18-20 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  11. Cool the egg cups for 5 minutes before removing from the tin to help them firm up.
  12. Optional: Brush with melted butter immediately after baking for added moisture and gloss.

Notes

Whisk eggs thoroughly for fluffier texture. Do not overmix cream cheese to keep pockets of creaminess. Grease muffin tin well to prevent sticking. Rotate pan halfway through baking if your oven has hot spots. Brush with melted butter after baking for moisture and shine. Can be made ahead and stored in fridge for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: keto, smoked salmon, egg cups, low-carb, Mother's Day brunch, easy brunch recipe, creamy eggs, healthy fats, protein-rich

Find it online: https://sunnysavory.com/perfect-keto-smoked-salmon-egg-cups-easy-recipe-for-mothers-day-brunch/