Baked salami breakfast cups are my favorite new low-carb breakfast! And don’t you think they look gorgeous? I love foods that look as good as they taste.
It’s fun to watch them transform in the oven as the eggs slowly set. These festive, pretty and delicious, breakfast cups are tasty, portable and very filling.
Prep time - 10 mins
Cook time - 20 mins
Total time - 30 mins
Ingredients
Olive oil spray
Salami slices
Large eggs (1 egg per cup)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon chilly flakes
1 finely chopped red, yellow and green bell pepper
1/4 cup finely chopped green onion
1/4 cup finely chopped parsley
3-4 cherry tomatoes
Shredded cheese
Instructions
Preheat oven to 400º. Line the bottom of each cup of a nonstick muffin tin with a slice of salami after spraying the base with olive oil. Arrange 3-4 salamis around the center slice.
Mix together the finely chopped green onion, parsley, red, yellow and green bell pepper along with oregano and chilly flakes and place it all inside the prepared salami cup.
3. Break an egg into the resulting “basket.” Season the egg with salt and pepper. Sprinkle the shredded cheese over the cups.
4. Bake until eggs are cooked through, 12 to 15 minutes, until set.
5. Garnish with parsley/cherry tomatoes before serving.
I hope you enjoy making them as well as eating them :)
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