Baby Shower Brunch Charcuterie Board with Muffins and Smoked Salmon

Name: Baby Shower Brunch Charcuterie Board with Muffins and Smoked Salmon
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 10 servings
Cuisine: American
Ingredients: 10 large free-range eggs (for the savoury egg muffins); 150 g cold-smoked salmon (half for egg muffins, half for the board); 60 g baby spinach (roughly chopped); 100 g reduced-fat cream cheese (softened, divided between muffins and board); 2 tbsp fresh dill (chopped, plus extra sprigs for garnish); 1 tsp everything bagel seasoning (plus extra to serve on the board); 0.25 tsp black pepper; 2 large ripe bananas (mashed well, for sweet mini muffins); 160 g rolled oats (blended into a rough flour, or use oat flour); 2 large free-range eggs (for the sweet mini muffins); 60 ml plain Greek yoghurt (full-fat or low-fat both work); 2 tbsp raw honey (or maple syrup); 1 tsp vanilla extract; 1 tsp baking powder; 0.5 tsp ground cinnamon; 30 g blueberries (fresh or frozen, for sweet muffins); 200 g plain Greek yoghurt (for the herb yoghurt dip); 1 tbsp fresh chives (finely chopped); 1 tbsp fresh dill (finely chopped, for the dip); 1 tbsp lemon juice (freshly squeezed); 1 small garlic clove (minced finely); 0.25 tsp sea salt (for the dip); 150 g store-bought hummus (good quality, plain or roasted red pepper); 1 large cucumber (sliced into ribbons or rounds); 1 bunch radishes (thinly sliced); 200 g cherry tomatoes (mixed colours if possible); 2 large ripe avocados (sliced just before serving); 2 large lemons (cut into wedges); 3 tbsp caper berries or capers (drained); 150 g rye crispbreads (or whole grain crackers)

High ProteinMeal PrepNut-Free

Prep Time30 min

Cook Time22 min

Servings10

Calories382 kcal

Health Score7/10

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Baby Shower Brunch Charcuterie Board with Muffins and Smoked Salmon

There is something magical about a gorgeous spread laid out on a big board. Everyone gravitates toward it, conversations start naturally, and nobody has to sit awkwardly waiting for their plate. This baby shower brunch charcuterie board with muffins and smoked salmon takes that magic and gives it a serious nutritional upgrade. We are talking omega-3 rich smoked salmon, high-protein egg muffins baked with spinach and cream cheese, wholesome oat and banana mini muffins with zero refined sugar, and a whole rainbow of fresh vegetables and smart dips. It looks like a celebration and it genuinely nourishes every guest at the table.

The hero of this board is the combination of two kinds of muffins. The first is savoury smoked salmon egg muffins, made with free-range eggs, cold-smoked salmon, baby spinach, and a swirl of reduced-fat cream cheese. Each one delivers around 8 grams of protein and keeps blood sugar steady through a long morning of celebrating. The second is a batch of naturally sweetened oat and banana mini muffins using ripe bananas, rolled oats, and a touch of honey in place of white sugar. Together they cover both savoury cravings and the sweeter tooth that tends to show up at brunch. Baking both the night before makes morning setup genuinely relaxed.

Building the board itself takes about 20 minutes once everything is prepped. Start with two small bowls, one filled with a light herb yoghurt dip and one with hummus. Anchor them toward opposite ends of your board or large sheet pan so guests naturally spread out around the whole spread. Lay the smoked salmon slices in loose, relaxed folds near the centre alongside cucumber ribbons, thinly sliced radishes, cherry tomatoes, and caper berries. Nestle the savoury egg muffins in a cluster and tuck the sweet mini muffins nearby. Fill every gap with whole grain crackers, sliced rye crispbreads, sliced avocado, lemon wedges, fresh dill sprigs, and tiny bowls of everything bagel seasoning. The goal is abundance without excess, colour without clutter.

From a nutrition standpoint, this board does a lot of quiet work. Smoked salmon brings high-quality protein and DHA, the omega-3 fatty acid that supports brain development, which makes it an especially thoughtful choice for a baby shower where a mum-to-be is at the table. The eggs add choline, another nutrient that matters during pregnancy. The vegetables and oats contribute fibre to balance the richness of the salmon and cream cheese. By swapping refined crackers for rye crispbreads and using Greek yoghurt in the dip instead of sour cream, the overall calorie load of a typical serving stays around 380 calories while protein sits at a satisfying 26 grams. This is genuinely nourishing party food, the kind that leaves people feeling good rather than heavy.

Ingredients

Serves:10

10 large free-range eggs (for the savoury egg muffins)
150 g cold-smoked salmon (half for egg muffins, half for the board)
60 g baby spinach (roughly chopped)
100 g reduced-fat cream cheese (softened, divided between muffins and board)
2 tbsp fresh dill (chopped, plus extra sprigs for garnish)
1 tsp everything bagel seasoning (plus extra to serve on the board)
0.3 tsp black pepper
2 large ripe bananas (mashed well, for sweet mini muffins)
160 g rolled oats (blended into a rough flour, or use oat flour)
2 large free-range eggs (for the sweet mini muffins)
60 ml plain Greek yoghurt (full-fat or low-fat both work)
2 tbsp raw honey (or maple syrup)
1 tsp vanilla extract
1 tsp baking powder
0.5 tsp ground cinnamon
30 g blueberries (fresh or frozen, for sweet muffins)
200 g plain Greek yoghurt (for the herb yoghurt dip)
1 tbsp fresh chives (finely chopped)
1 tbsp fresh dill (finely chopped, for the dip)
1 tbsp lemon juice (freshly squeezed)
1 small garlic clove (minced finely)
0.3 tsp sea salt (for the dip)
150 g store-bought hummus (good quality, plain or roasted red pepper)
1 large cucumber (sliced into ribbons or rounds)
1 bunch radishes (thinly sliced)
200 g cherry tomatoes (mixed colours if possible)
2 large ripe avocados (sliced just before serving)
2 large lemons (cut into wedges)
3 tbsp caper berries or capers (drained)
150 g rye crispbreads (or whole grain crackers)
100 g snap peas or sugar snap peas (for crunch on the board)

Instructions

1
Preheat your oven to 180 C (160 C fan). Lightly grease a 12-cup muffin tin with olive oil spray. Crack all 10 eggs for the savoury muffins into a large jug and whisk well with the chopped dill, everything bagel seasoning, and black pepper.
Whisking the eggs in a jug rather than a bowl makes pouring into the muffin cups much neater and less messy.
2
Divide the baby spinach evenly between 10 of the muffin cups. Add a small piece of smoked salmon (use half the total, about 75g) torn into chunks to each cup. Drop a small teaspoon of cream cheese (use half the total, about 50g) into each cup. Pour the seasoned egg mixture over the top, filling each cup about three-quarters full.
Do not overfill the cups or the egg muffins will puff up and overflow during baking.
3
Bake the savoury egg muffins for 18 to 20 minutes, until the eggs are fully set and lightly golden on top. Remove from the oven and allow them to cool in the tin for 5 minutes before releasing with a silicone spatula. Set aside to cool completely.
Run a butter knife around the edge of each muffin before releasing to keep their shape intact.
4
While the savoury muffins cool, prepare the sweet oat banana mini muffins. Blend the rolled oats in a blender for about 20 seconds until they resemble a rough flour. In a large bowl, mash the ripe bananas thoroughly until smooth. Add the 2 eggs, Greek yoghurt, honey, and vanilla extract and stir to combine. Fold in the blended oat flour, baking powder, and cinnamon until just combined, then gently fold in the blueberries.
The riper and more spotted the bananas, the sweeter and more flavourful your muffins will be, with no extra sugar needed.
5
Grease a 24-cup mini muffin tin lightly. Divide the banana oat batter evenly among 20 cups. Bake at 180 C for 12 to 14 minutes until a toothpick inserted in the centre comes out clean. Cool fully on a wire rack before adding to the board.
6
Make the herb yoghurt dip by combining the 200g Greek yoghurt, chives, dill, lemon juice, minced garlic, and sea salt in a small bowl. Stir well, taste, and adjust seasoning if needed. Cover and refrigerate until ready to build the board.
Making the dip at least 30 minutes ahead gives the flavours time to develop and mellow beautifully.
7
To build the board, place two small serving bowls on a large wooden board or clean sheet pan. Fill one with the herb yoghurt dip and one with hummus, positioning them toward opposite ends of the board. Place the remaining 75g of smoked salmon in loose folds near the centre of the board.
Fold the salmon slices into soft rosette shapes for a more elegant presentation that guests find easier to pick up.
8
Arrange the savoury egg muffins in a cluster near the smoked salmon and the sweet mini muffins in a separate cluster. Fill remaining spaces with cucumber ribbons, radish slices, cherry tomatoes, snap peas, and avocado slices. Tuck in lemon wedges, caper berries, and rye crispbreads around the edges. Scatter fresh dill sprigs across the board and place a small dish of extra everything bagel seasoning and the remaining cream cheese (about 50g) in a small bowl for spreading.
Add avocado slices last, right before guests arrive, and squeeze lemon juice over them to prevent browning.

Nutrition per serving

382kcal

Calories

26g

Protein

28g

Carbs

17g

Fat

Fibre

Sugar

620mg

Sodium

Pro Tips

✓
Both types of muffins can be baked the night before and stored covered, making morning setup quick and stress-free.
✓
Use a large wooden board, a clean marble slab, or even a sheet pan lined with parchment for a beautiful presentation surface.
✓
Keep the board in a cool spot or near a fan if your venue is warm, as smoked salmon should not sit at room temperature for more than 2 hours.
✓
Label the savoury and sweet muffins with small card labels so guests can tell them apart at a glance.
✓
Offer a small jug of extra lemon wedges on the side as many guests love a generous squeeze over the salmon.
✓
For a pregnant guest's peace of mind, confirm that the smoked salmon you use is cold-smoked rather than raw sashimi-style, and check current guidance from their healthcare provider regarding smoked fish intake during pregnancy.
✓
Buy smoked salmon on the day of the event or at most one day ahead and keep it refrigerated in its sealed packaging until you are ready to arrange the board.

Frequently Asked Questions

How far in advance can I make this baby shower brunch charcuterie board?↓

Both the savoury egg muffins and the sweet oat banana muffins can be baked up to 24 hours ahead and stored covered at room temperature. The herb yoghurt dip can be made up to 48 hours ahead and kept in the fridge. Assemble the full board no more than 30 minutes before guests arrive, adding avocado and smoked salmon at the very last moment for best quality.

Can I make the egg muffins dairy-free?↓

Absolutely. Swap the reduced-fat cream cheese for a dairy-free cream cheese alternative made from cashews or oats. The egg muffins will still be delicious and protein-rich. Use a dairy-free yoghurt such as coconut or oat yoghurt in the dip and for the banana muffins as well.

Is smoked salmon safe to serve at a baby shower?↓

Current UK NHS and US FDA guidance notes that cold-smoked salmon carries a small risk of listeria, so pregnant guests may prefer to avoid it or check with their healthcare provider. To accommodate everyone comfortably, you can place a small label near the smoked salmon noting it is present, and ensure the rest of the board has plenty of protein-rich options like the egg muffins, hummus, and yoghurt dip.

How many people does this board serve?↓

This board is designed to serve 10 guests generously as a brunch spread alongside drinks. If you are also serving a main egg dish or a larger meal, it will comfortably stretch to 12 to 14 people as a starter grazing board.

Can I make the sweet muffins gluten-free?↓

Yes. Since the recipe already uses blended oat flour, simply ensure you buy certified gluten-free rolled oats and your baking powder is labelled gluten-free. The rest of the sweet muffin ingredients are naturally gluten-free.

What size board or tray do I need?↓

A large wooden charcuterie board measuring at least 50 by 35 cm works brilliantly. A rimmed sheet pan (half-sheet size, about 46 by 33 cm) lined with parchment paper is a practical and affordable alternative that works just as well for a large group.

Variations

•
Gluten-Free Board
Use certified gluten-free oats for the banana muffins and swap rye crispbreads for rice crackers or gluten-free seed crackers. Check that your everything bagel seasoning brand is also gluten-free certified.
•
Higher Protein Board
Add a small bowl of cottage cheese alongside the dips, include hard-boiled eggs halved and seasoned with smoked paprika, and add an extra 100g of smoked salmon to the centre of the board.
•
Dairy-Free Board
Use dairy-free cream cheese and dairy-free yoghurt throughout. Coconut yoghurt works well in both the dip and the sweet muffins. The board will still be rich, creamy, and satisfying.
•
Mini Individual Boards
For a more intimate shower, assemble individual small wooden boards or large flat plates for each guest with 1 savoury muffin, 2 sweet muffins, and a small arrangement of salmon, vegetables, and crackers. A tiny jar of herb dip per person adds a charming personal touch.

Substitutions

•
Cold-smoked salmon → Hot-smoked salmon flakes (Hot-smoked salmon has a firmer, flakier texture. Break it into chunks for the board and egg muffins. The flavour is slightly smokier and less delicate but equally delicious.)
•
Reduced-fat cream cheese → Full-fat ricotta or labneh (Both offer a creamy, spreadable texture with a slightly tangier flavour. Ricotta is lower in fat and ricotta pairs beautifully with smoked salmon and dill.)
•
Raw honey → Maple syrup or medjool date paste (Maple syrup gives a subtler sweetness. Date paste provides natural sweetness with added fibre and works well blended into the banana muffin batter.)
•
Rye crispbreads → Seed and nut crackers or oat cakes (Seed crackers add more healthy fat and fibre. Oat cakes have a neutral flavour that pairs well with both savoury and sweet toppings on the board.)
•
Baby spinach → Kale or rocket (Finely chop kale before using in the egg muffins. Rocket works well but has a peppery bite that some guests find quite strong, so use in smaller amounts.)

🧊 Storage

Store leftover egg muffins in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave for 30 to 40 seconds. Sweet oat banana muffins keep in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. The herb yoghurt dip keeps refrigerated in a sealed container for up to 3 days. Discard any smoked salmon that has been sitting at room temperature for more than 2 hours. Avocado should be used fresh and does not store well once sliced.

📅 Make Ahead

Bake both types of muffins the day before. Make the herb yoghurt dip up to 48 hours ahead. Prep all vegetables the morning of the event and store them in containers in the fridge, covered with a damp paper towel to keep them crisp. Assemble the full board 20 to 30 minutes before guests arrive, adding smoked salmon and avocado at the very end.