Salmon & Dill Mini Egg Bites
Delicate, creamy, and bursting with savory flavor, these mini egg bites are perfect for brunch, appetizers, or meal prep. Infused with smoked salmon, Parmesan, and fresh dill, they bake into tender, protein-packed morsels that are as easy to make as they are impressive to serve.
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Servings: 18 mini bites
Ingredients:
- 3 medium eggs
- ½ cup (120ml) heavy cream
- 0.88 oz (25g) smoked or fresh salmon, finely chopped
- 0.88 oz (25g) Parmesan cheese, freshly grated
- 0.88 oz (25g) cream cheese, diced into small cubes
- ½ tsp dried dill (or 1 tsp fresh dill, chopped)
- ¼ tsp salt (adjust to taste)
- Butter or oil (for greasing muffin pan)
Optional Additions:
- 1 tsp lemon zest (for brightness)
- 1 tbsp chives, minced (for garnish)
Directions:
- Prep:
- Preheat oven to 360°F (180°C). Grease 18 wells of a mini muffin pan generously with butter or oil.
- Pro Tip: For easy removal, use a pastry brush to coat each well evenly.
- Whisk Eggs:
- In a medium bowl, whisk eggs until smooth. Add cream and salt, whisking until fully combined.
- Fold in Ingredients:
- Gently stir in Parmesan, cream cheese cubes, and dill. Avoid overmixing to keep the texture light.
- Assemble:
- Divide the mixture evenly among the muffin wells (about 1 tbsp per well).
- Drop 1–2 pieces of salmon into each well, pressing lightly to submerge slightly.
- Bake:
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set (they’ll firm up as they cool).
- Serve:
- Let cool 5 minutes in the pan, then gently loosen edges with a knife. Transfer to a wire rack.
- Garnish with extra dill or chives. Serve warm or at room temperature.
Storage Tips:
- Fridge: Keep in an airtight container for up to 3 days. Reheat in a 300°F (150°C) oven for 5 minutes.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 1 month. Reheat from frozen.
Nutrition (per bite):
Calories: 44 | Fat: 4g | Carbs: 0.1g | Protein: 1g