Egg bites with smoked salmon and dill

Here is recipes Egg bites with smoked salmon and dill

Preheat the oven to 300°F (150°C) and line a 13" × 9" (33 x 23 cm) baking dish with parchment paper — the paper should come up the sides of the dish. Place the dish in a deep roasting tin (large enough to comfortably fit the dish you're using for the egg bites). Add hot tap water (not boiling) to the roasting tin until it reaches about 1-inch (2.5 cm) up the outer sides of the baking dish.
Crack the eggs into a large bowl and add the whole milk, salt, and pepper. Mix with an immersion blender until smooth. If using a hand whisk, pour the egg mixture through a sieve after whisking to remove any remaining lumps or egg shells.
Pour the egg mixture into the baking dish lined with parchment paper. Distribute the smoked salmon and dill on top. Cover tightly with aluminum foil and bake for 1 hour.
Let the egg bites cool slightly, then lift them out of the dish by holding the sides of the parchment paper. Cut into 24 squares (if making 6 servings), which is 4 egg bites per serving.

Ingredients
16 large eggs
1½ cups whole milk
1 tsp salt
½ tsp ground black pepper
5 oz. smoked salmon, sliced into strips
2 tbsp fresh dill, chopped