These Salmon and Dill Mini Frittatas are quick and easy to throw together, and reheat well for a quick weekday breakfast. Packed with omega-3s and great flavor!
Some of the most popular recipes on my site are easy, make-ahead breakfast ideas. And I can understand why. They’re such a time saver on busy mornings! Especially when you have a hubby who isn’t a huge cereal or muffin fan. Nick loves a good savory breakfast, so he is all about eggs.
Mini frittatas are the best. They’re so easy to customize– you can put pretty much anything in them. They keep in the fridge and reheat really well. Plus, making them in a muffin tin makes it to easy to make a big batch in a snap!
I had some leftover dill and since I can’t get enough of the stuff, I had to put it use before it went bad. Dill and salmon are a natural pair, and I just happened to have a leftover fillet in the freezer. Salmon is also pretty common as a breakfast food (lox, anyone?) so I thought it would be a great combination in a frittata! Add in a little goat cheese for some tang and creaminess, and you’ve got a delicious and easy breakfast.
- 1 small salmon fillet
- Salt & pepper
- 6 large eggs
- ¼ cup milk
- ⅔ cup crumbled goat cheese
- 1 tbsp chopped fresh dill
- Preheat broiler. Place salmon, skin side down, on a parchment lined baking sheet and season with salt & pepper. Broil until just barely cooked through, about 6-8 minutes.
- Reduce oven heat to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.
- In a large bowl, whisk together eggs, milk, cheese, salt and pepper.
- Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full.
- Break salmon up into small pieces with a fork. Add salmon and dill evenly to each muffin cup.
- Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.
If you liked these little guys, check out my Spinach and Red Pepper Mini Fritattas!