Gluten-Free Smoked Salmon Egg Cups
By the Gluten Free Recipes team ·
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.
At a glance: This easy breakfast recipe yields 4 servings in about 28 minutes (10 min prep, 18 min cook). It uses 8 ingredients — including eggs, smoked salmon, milk or unsweetened almond milk — and walks through 6 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Smoked Salmon Egg Cups: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
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 certified gluten-free.
Ingredients
- 6 large eggs
- 4 oz smoked salmon, chopped
- 0.25 cup milk or unsweetened almond milk
- 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 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 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)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
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