Ingredients:
- 6 large eggs
- 6 slices of salami
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Optional: chopped herbs (like chives or parsley), cooked bacon bits, or diced vegetables (like bell peppers or spinach)
keto salami egg
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- Prepare the Salami: Press each slice of salami into the bottom and up the sides of each muffin cup to form a cup shape. If your salami slices are too small or too thin, you may need to overlap a bit or use two slices per cup.
- Mix the Eggs: In a bowl, whisk together the eggs, heavy cream, salt, and pepper. If you’re using any optional ingredients like chopped herbs or vegetables, mix them in as well.
- Assemble: Place a small amount of shredded cheese at the bottom of each salami cup (if using cheese). Then pour the egg mixture into each cup, filling them about 3/4 full.
- Bake: Bake in the preheated oven for about 15-20 minutes, or until the egg is set and the tops are slightly golden.
- Cool and Serve: Let the egg cups cool slightly before removing them from the muffin tin. Serve warm.
These salami egg cups are perfect for a quick breakfast, a protein-packed snack, or even a light lunch. Enjoy!