1. Preheat your oven to 350°F (177°C) or 375°F and grease a standard muffin tin with oil or use silicone muffin cups for easy removal.

2. In a large mixing bowl, whisk together eggs, softened cream cheese, and your choice of milk until the mixture is smooth and creamy.

3. Season the egg mixture with salt, pepper, and fresh herbs like dill or chives; mix well to distribute the herbs evenly.

4. Pat your smoked salmon dry to remove excess moisture, then chop or flake it into small pieces.

5. Chop your optional vegetables or additional ingredients such as spinach, bell peppers, red onion, or capers, if desired.

6. Distribute smoked salmon and any prepared vegetables evenly among the muffin cups.

7. Pour the egg mixture over the fillings, ensuring each cup is about three-quarters full to avoid overflow during baking.

8. Place the muffin tin in the preheated oven and bake for 16-25 minutes, or until the muffins are set. Check for doneness by inserting a toothpick into the center; it should come out clean.

9. Allow the muffins to cool slightly before removing them from the tin.

10. Serve the muffins immediately, or store them in an airtight container in the refrigerator for up to five days.

11. For longer storage, individually wrap each muffin with plastic wrap or foil, place in a freezer-safe bag, and freeze.

12. To reheat, either thaw in the refrigerator overnight and warm in the oven at 350°F (177°C) for 10-15 minutes, or microwave on medium power for 1-2 minutes.