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Salmon and Dill Mini Frittatas

September 26, 2015 by jessfuel 15 Comments

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!

Salmon and Dill Mini Frittatas

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.

Salmon and Dill Mini Frittatas

Salmon and Dill Mini Frittatas
 
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Author: Flying on Jess Fuel
Recipe type: Breakfast
Serves: 12 mini frittatas
Ingredients
  • 1 small salmon fillet
  • Salt & pepper
  • 6 large eggs
  • ¼ cup milk
  • ⅔ cup crumbled goat cheese
  • 1 tbsp chopped fresh dill
Instructions
  1. 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.
  2. Reduce oven heat to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.
  3. In a large bowl, whisk together eggs, milk, cheese, salt and pepper.
  4. Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full.
  5. Break salmon up into small pieces with a fork. Add salmon and dill evenly to each muffin cup.
  6. 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.
3.4.3177

If you liked these little guys, check out my Spinach and Red Pepper Mini Fritattas!

Spinach and Red Pepper Mini Frittatas

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Filed Under: Breakfast Tagged With: breakfast, eggs, fish, salmon

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Comments

  1. Kristine | Kristine's Kitchen says

    September 26, 2015 at 9:14 pm

    I used to order a salmon and goat cheese omelet at a favorite restaurant all the time and the combo was sooo good. These mini frittatas look delicious, and I love make ahead breakfasts, too!

    Reply
  2. Gayle @ Pumpkin 'N Spice says

    September 28, 2015 at 4:28 am

    These mini frittatas sound so delicious, Jess! Not to mention adorable, too. I love easy treats like this, especially when it involves breakfast. I think this would make a delicious appetizer too! Love it!

    Reply
  3. Annie @ The Garlic Diaries says

    September 28, 2015 at 6:22 am

    Oh my gosh I just want to cry over the cuteness of these. I am in love! Can’t wait to try them :). Such a creative idea!

    Reply
  4. Natalie @ Tastes Lovely says

    September 28, 2015 at 11:10 am

    What a great make ahead breakfast! I could make these over the weekend, and be set for the whole week : )

    Reply
  5. marcie says

    September 28, 2015 at 5:16 pm

    I love super easy things for breakfast — I’m not a morning person by any means! I love that these sound so easy and look so special at the same time. These are the perfect breakfast/brunch bites!

    Reply
  6. Danielle says

    September 28, 2015 at 6:12 pm

    I’ve tried goat cheese in my omelets before, but never tried salmon! I love this idea! Make ahead breakfasts are always a winner in my book.

    Reply
  7. Stacey @ Bake.Eat.Repeat. says

    September 28, 2015 at 9:12 pm

    I love mini frittatas, but haven’t made them in a long time. Need to do that soon! This version sounds amazing – salmon and dill are so great together, they would be amazing in frittatas!

    Reply
  8. Shelby @ Go Eat and Repeat says

    September 29, 2015 at 7:21 am

    I am loving these little frittatas! These look perfect for an easy breakfast, and that dill/salmon combination is amazing!

    Reply
  9. [email protected] says

    September 29, 2015 at 6:28 pm

    I love salmon and dill together and I bet they taste amazing in these mini frittatas!

    Reply
  10. Alyssa @ My Sequined Life says

    September 29, 2015 at 8:22 pm

    Oooh I love this flavor combination, Jess! Especially the fact that they simplify breakfast big time. I always seem to be on the run in the mornings and end up grabbing something not nearly as tasty looking as these mini frittatas. I love them!

    Reply
  11. Kelly - Life Made Sweeter says

    September 30, 2015 at 6:57 pm

    These frittatas are so adorable! I love how quick and easy they are to put together! The salmon and mini dill combo sounds fantastic!

    Reply
  12. Kristen @ The Endless Meal says

    October 5, 2015 at 10:01 am

    These are adorable! Seriously, such a great idea for party food.

    Reply
  13. Vicky says

    August 29, 2016 at 12:54 pm

    Looks delicious. For a little appetizer bite, I might make in mini muffin tins with some smoked salmon.

    Reply
    • jessfuel says

      August 30, 2016 at 8:48 pm

      That sounds yummy! I love smoked salmon!

      Reply

Trackbacks

  1. Spinach and Red Pepper Mini Frittatas | Flying on Jess Fuel says:
    January 5, 2016 at 7:57 am

    […] Salmon and Dill Mini Frittatas […]

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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