Gluten-Free Smoked Salmon Egg Cups

Savory and satisfying, these gluten-free egg cups are packed with smoky salmon and tender eggs, creating a delightful bite that's perfect for a quick breakfast or brunch. The rich flavor of the salmon is beautifully complemented by the creamy eggs, offering a delightful textural contrast.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 8 ingredients — including eggs, smoked salmon, milk or unsweetened almond milk — and walks through 6 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Smoked Salmon Egg Cups: When preparing this breakfast recipe, plain smoked salmon rarely contains gluten, but flavored or glazed versions can add seasonings, so check the label. Oil the muffin cups with olive oil or a cooking spray made without flour.

Gluten-Free Notes for Gluten-Free Smoked Salmon Egg Cups: This recipe is naturally gluten-free, relying on whole ingredients. Always ensure your smoked salmon and any other processed ingredients are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for milk or unsweetened almond milk. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

6 large eggs
4 oz smoked salmon, chopped
0.25 cup milk or unsweetened almond milk Shop
2 tbsp fresh dill, chopped
2 tbsp chives, chopped
0.5 tsp salt
0.25 tsp black pepper
1 tbsp olive oil or cooking spray

Instructions

1 Preheat your oven to 350°F (175°C) and lightly grease 8 cups of a 12-cup muffin tin with olive oil or cooking spray. Ensure each cup is well-coated to prevent sticking, which is crucial for easy removal.
2 In a medium bowl, whisk together the 6 large eggs, 0.25 cup of milk, 0.5 tsp salt, and 0.25 tsp black pepper until the mixture is smooth and well combined. This creates the base for your savory egg cups.
3 Gently fold in the 4 oz of chopped smoked salmon, 2 tbsp of chopped fresh dill, and 2 tbsp of chopped chives into the egg mixture. Stir just enough to distribute the ingredients evenly throughout the liquid.
4 Carefully pour the egg mixture evenly into the prepared 8 muffin cups, filling each about two-thirds full. This ensures they rise nicely without overflowing during baking.
5 Bake for approximately 18-20 minutes, or until the egg cups are set and the edges are lightly golden. They should feel firm to the touch and a toothpick inserted into the center should come out clean.
6 Allow the gluten-free smoked salmon egg cups to cool in the muffin tin for about 5 minutes before carefully removing them. Serve warm and enjoy this flavorful, protein-rich breakfast.

Nutrition (per serving)

160

Calories

14g

Protein

Carbs

10g

Fat

Fiber

520mg

Sodium

Tips & Notes

Smoked salmon is salty. Cut the salt to 1/4 tsp or taste a bit of the salmon first.
Grease the muffin cups well, as step 1 says, or use silicone cups so the eggs release cleanly.
Let the egg cups rest for 5 minutes before removing them, as step 6 says, so they hold together.

Common questions

What cross-contamination risk is specific to Gluten-Free Smoked Salmon Egg Cups?

Check eggs, smoked salmon, chopped, milk or unsweetened almond milk before they go into Gluten-Free Smoked Salmon Egg Cups. Plain smoked salmon rarely contains gluten, but flavored or glazed versions can add seasonings, so check the label. Oil the muffin cups with olive oil or a cooking spray made without flour.

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