Salami Egg Cups

Featured in Fast and Simple Recipes for Busy Days.

These Salami Egg Cups transform simple ingredients into a satisfying keto-friendly breakfast in just 20 minutes. The recipe creates edible cups from salami slices that crisp up beautifully in the oven while containing a perfect portion of egg and melted cheese. What makes this dish special is its ingenious use of salami as both a flavor component and structural element, eliminating the need for traditional carb-heavy breakfast options like toast or English muffins. With 17g of protein and only 1.2g of carbs per serving, these egg cups provide lasting energy while keeping you in ketosis. They're perfect for meal prep - make a batch ahead and reheat throughout the week for grab-and-go breakfasts that actually keep you full until lunch.
Home Delicious Recipes
Updated on Thu, 06 Mar 2025 16:54:09 GMT
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These Salami Egg Cups are a brilliant solution for a quick, satisfying, and keto-friendly breakfast or snack. They're packed with protein, low in carbs, and incredibly flavorful, making them a perfect choice for those following a ketogenic or low-carb lifestyle. Plus, they're gluten-free and easy to prepare, ideal for meal prepping or a grab-and-go option.

Gathering Your Ingredients

  • Large Eggs: Provide the base for the egg cups, offering protein and essential nutrients.
  • Salami: Adds a savory, salty flavor and a good source of protein. 1 Turkey salami or any other type of salami can also be used.
  • Shredded Cheddar Cheese: Adds a creamy, cheesy flavor and melts beautifully. Other cheeses like mozzarella, pepper jack, or Gruyère can also be used.
  • Paprika, Oregano, Salt, and Black Pepper: These spices enhance the overall flavor of the egg cups.
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Cooking Instructions

Preheating the Oven:
Preheat your oven to 400°F (200°C). This ensures the egg cups cook evenly and quickly.
Preparing the Muffin Tin:
Grease a regular-sized muffin tin with olive oil or cooking spray to prevent the egg cups from sticking.
Lining with Salami:
Line each muffin cup with 4 slices of salami, ensuring the sides are well covered. This creates a flavorful "cup" for the eggs.
Adding the Cheese:
Sprinkle about 1 tablespoon of shredded cheddar cheese into each salami-lined cup. This adds a creamy, cheesy layer to the egg cups.
Adding the Eggs:
Carefully crack an egg into each cup. If desired, crack each egg into a separate small bowl first to avoid any shell fragments.
Seasoning the Egg Cups:
Sprinkle paprika, oregano, salt, and pepper over the eggs. Adjust the seasoning to your preference.
Baking the Egg Cups:
Bake for 12 minutes, or until the eggs are cooked through. The yolks should be set, and the whites should be firm.
Cooling and Serving:
Let the egg cups cool slightly in the muffin tin before carefully removing them.

These salami egg cups have become a regular in my meal prep routine. They're so easy to make, and I love how versatile they are. I often add different cheeses and vegetables to create unique flavor combinations.

Serving Suggestions

Serve these egg cups with a side salad or a warm soup for a complete meal. Pair them with other keto-friendly snacks like avocado slices or nuts. Enjoy them with a drizzle of your favorite low-carb sauce, such as hot sauce, sugar-free honey mustard, or ranch dressing.

Creative Variations

Add chopped vegetables like bell peppers, onions, or spinach for extra nutrients. Use different types of salami or other cured meats. Incorporate herbs like chives or parsley for added flavor.

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Storage and Reheating

Store leftover egg cups in an airtight container in the refrigerator for up to 3-4 days. Freeze egg cups in an airtight container for up to 3-6 months. Thaw and reheat them in the oven, microwave, or air fryer until warmed through.

These salami egg cups are a fantastic and convenient way to enjoy a high-protein, keto-friendly breakfast or snack. I hope you enjoy them as much as I do!

Frequently Asked Questions

→ Can I make these ahead of time?
Yes, these store well in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds or in a 350°F oven for about 5 minutes.
→ Can I freeze these egg cups?
Yes, cool completely then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
→ What can I substitute for cheddar cheese?
Any melting cheese works well - try mozzarella, provolone, Swiss, or pepper jack for different flavor profiles.
→ How do I know when the eggs are fully cooked?
The whites should be completely set and opaque. If you prefer runny yolks, reduce baking time to 8-10 minutes.
→ Can I add vegetables to this recipe?
Yes, finely chopped spinach, bell peppers, or mushrooms work well. Just be sure to sauté them first to remove excess moisture.

Salami Egg Cups

A simple, protein-packed breakfast featuring eggs baked in crispy salami cups with melted cheese and seasonings, perfect for keto and low-carb diets.

Prep Time
8 Minutes
Cook Time
12 Minutes
Total Time
20 Minutes

Category: Quick & Easy

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 egg cups)

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Main Ingredients

01 6 large eggs
02 24 slices of salami regular size
03 ½ cup cheddar shredded
04 1/8 tsp paprika
05 1/8 tsp oregano
06 A pinch of salt and black pepper

Instructions

Step 01

Preheat the oven to 400F. Grease the muffin tin with olive oil or spray with cooking spray.

Step 02

Line each muffin cup with 4 salami slices.

Step 03

Now sprinkle in shredded cheddar, divide it equally. It should be around 1 tbsp of shredded cheese per muffin.

Step 04

Crack in an egg into each cup. Sprinkle them with paprika, oregano, salt, and black pepper.

Step 05

Bake for 12 minutes until the eggs are fully cooked. Let them cool down before serving.

Tools You'll Need

  • Muffin tin
  • Cooking spray or olive oil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy (cheddar cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 260
  • Total Fat: 20 g
  • Total Carbohydrate: 1.2 g
  • Protein: 17 g