Whisk the flour with milk until there are no clumps.
Add the eggs, chopped dill, and garlic powder into a medium bowl. Whisk until just combined (don't whisk for too long, the eggs shouldn't be frothy).
Add chopped smoked salmon and chopped spinach. Stir to combine. Season with salt and pepper to taste.
Grease a muffin pan generously with baking spray. Divide the egg batter between 12 egg cups.
Spoon 2 flat teaspoons of goat cheese into each muffin cup.
Bake for 25 minutes at 350°F (180°C) or until set.
Enjoy!
broccoli cheddar muffins:
Whisk the flour with milk until there are no clumps.
Add the eggs, chopped cooked broccoli, shredded cheddar, Italian seasoning, onion and garlic powder into a medium bowl. Whisk until just combined (don't whisk for too long, the eggs shouldn't be frothy).
Season with salt and pepper to taste.
Grease a muffin pan generously with baking spray. Divide the egg batter between 12 egg cups.
Bake for 25 minutes at 350°F (180°C) or until set.
Enjoy!
Notes
Greasing the muffin pan with baking spray is the best way to prevent the egg muffins from sticking to the muffin pan. Greasing it with oil or butter doesn't work that well. You could also grease paper muffin liners with baking spray. I don't recommend using just muffin liners. Silicone muffin pan also works great.
These muffins taste best warm.
Calories = 1 smoked salmon muffin (133 kcal) or 1 broccoli cheddar muffin (113 kcal). This is only an estimate!