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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.