This variation on one of the popular quiche recipes from Always Delicious was developed by our 9-year old son Benji. He even turns them into bite-sized savory pancakes by spooning the batter onto a hot, oiled griddle and cooking them for a minute or so on each side.

Preparation time: 10 minutes Total time: 30 minutes

Makes 12 mini muffins (4 to 6 servings)


4 to 8 ounces frozen chopped spinach, optional

8 eggs

1/8 teaspoon salt, or to taste depending on the saltiness of the salmon and cheese

¼ teaspoon pepper

3 ounces cheese, like cheddar or mozzarella, shredded

2 to 3 ounces smoked salmon, chopped

Oil or oil spray, to oil muffin tins


First, preheat the oven to 350°F.

Then rinse the frozen spinach in a colander to thaw a bit. Leave to drain, and squeeze out the excess water before using.

Next, beat the eggs, salt, and pepper in a large bowl. Stir in the cheese, salmon, and spinach until evenly mixed.

Oil muffin tins. Silicone muffin tins work well for these types of egg muffins. Pour egg mixture into muffin tins evenly spacing the batter among the 12 tins.

Finally, bake for 15 to 20 minutes or until eggs are set. Cool for 5 minutes, remove from tins and serve warm or refrigerate for up to 1 week or in the freezer for up to 3 months. Reheat or serve at room temperature for a quick grab and go breakfast, snack or lunch.