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Salmon + Bell Pepper Egg Muffins Recipe

Salmon & Bell Pepper Egg Muffins - packed with protein, super versatile, and so easy to make! These bites can even be made ahead or stored frozen for a quick start to your day, too. Before we know it, our “Salmon Egg Bites” will be trending too.

Salmon + Bell Pepper Egg Muffins


12 Muffins

Prep Time:

15 mins

Cook Time:

15-20 mins

Salmon + Bell Pepper Egg Muffins


  • 10 eggs
  • 1 Can Safe Catch Wild Pacific Pink Salmon
  • 1/4 Cup Milk (sub Almond or Coconut Milk for dietary needs)
  • 1 Medium-sized Red Bell Pepper
  • 1 Medium-sized Yellow Bell Pepper
  • 2 Tbsp Dried Minced Onion
  • 1 Tbsp Dill
  • 1 tsp Garlic Powder
  • Salt and Pepper to taste
  • Optional: fresh snipped chives for garnish

Tools you'll need

  • Muffin Pan
  • Bowl
  • Measuring Cups
  • Measuring Spoons
  • Fork
  • Knife
  • Cutting Board
  • Cooking Spray
  • Butter Knife


  • Preheat oven to 400.
  • Crack and add your eggs to a large mixing bowl. Vigorously whisk your eggs until combined well and little bubbles appear.
  • Add in your minced onion, dill, garlic powder, and salt, and whisk again until evenly combined. Set aside.
  • Grease a muffin tin WELL. You can use cooking oil, spray or cooking fat, but make sure all sides and base are well-greased: it will be key to your eggs not sticking when you lift your egg muffins out.
  • Finely dice both bell peppers and evenly distribute them among each muffin slot.
  • Prepare your can of Safe Catch salmon – open the can and flake the salmon with a fork to reincorporate the natural juices and nutrients back into the fish. DO NOT DRAIN!
  • Add a heaping teaspoon of salmon to each muffin slot until dispersed evenly.
  • Give your egg mixture another really good whisk and pour into each muffin notch filling to the top.
  • Bake in the oven for 15-20 minutes. Remove and let egg muffins cool for a few minutes before taking a butter knife around each one and gently pulling your bell pepper egg muffins out onto a cooling rack or plate.
  • Top with chives, any other garnishes, or sauces, and enjoy!


These salmon bell pepper egg muffins can be stored in an airtight container in the refrigerator or placed in a freezer-safe bag in the freezer. To reheat, dampen a paper towel and wrap around each muffin, microwaving for 25-30 until warm.

This recipe is a great kids-friendly intro to the kitchen. They will love getting involved with cracking eggs and even working on measuring out the salmon and bell peppers. With these muffins being so versatile, you can even add in other ingredients like veggies, cheese, or spices that you love!

Use this recipe as a base to create something your family will love!