Creamy Avocado & Smoked Salmon Egg Muffins (High‑Fat Keto Breakfast)

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a standard 12‑cup muffin tin or line 8 cups with silicone liners; reserve the rest for another use.

2. 2

   In a large bowl, whisk eggs with heavy cream, Dijon mustard, salt, and pepper until blended.

3. 3

   Stir in mashed avocado, softened cream cheese, shredded cheese, chopped smoked salmon (reserve a little salmon for topping if desired), dill, and lemon zest. Mix until relatively smooth — small avocado lumps are fine.

4. 4

   Spoon the mixture evenly into 8 muffin cups (fill about 3/4 full). Top each with a few reserved salmon flakes or extra cheese if desired.

5. 5

   Bake 18–22 minutes, until edges are set and the centers are slightly jiggly but cooked (a toothpick comes out mostly clean). If using a dark pan, check earlier.

6. 6

   Let muffins cool 5 minutes in the tin, then remove to a rack. They firm up while cooling.

7. 7

   Serve warm with a pat of butter, extra dill, or a few capers. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in the microwave or oven. Can be frozen individually for up to 1 month.

8. 8

   Rich and savory with buttery avocado and cream cheese, brightened by dill and lemon zest, and a smoky, silky finish from smoked salmon.

9. 9

   High in healthy fats from avocado, cream cheese, cheese, and salmon; low in carbs (main carb source: minimal from egg and avocado). Protein is moderate, keeping the meal aligned with keto macronutrient goals.