It’s no surprise that I enjoy the ease of egg muffins for breakfast or a quick snack. Egg muffins are easy to prepare and stay fresh when stored in the refrigerator for a few days. They also re-heat very well and the right combination of ingredients makes them super tasty with minimal effort. Previously I made sausage and cheese egg muffins that inspired me to create another variation for today’s recipe. In that post I also explain the importance of choosing eggs fortified with omega-3 fatty acids which I highly recommend you read if you previously missed that recipe. Today I used Molisana salami from Olli, a delicious slow-cured salami made with peppercorns and garlic. The salami combined with chopped red peppers and cheese make these egg muffins robust in flavor and completely keto-friendly.
I began by pre-heating the oven to 350°F and gathering the ingredients for the recipe.
First I diced the red bell peppers into bite-sized pieces. These will become tender in the cooking process and should add a sweet flavor to the muffins without over-powering the taste of the salami.
Next I roughly chopped the salami. I first cut the link in half lengthwise, then each half into half-moon slices. I then cut the half moons into thirds to ensure each muffin had hearty pieces of salami.
I sprayed my muffin tin with non-stick spray (very important, or the eggs will stick) and then layered the salami and red peppers in the bottom of each cup.
Next I cracked the eggs into a mixing bowl, added the hot sauce, salt, pepper and red pepper flakes and beat them with a whisk until the yolks and whites were fully combined.
I then added the heavy cream and cheddar cheese to the eggs and continued to stir until all the ingredients were combined. The heavy cream helps keep the eggs fluffy and creamy throughout the cooking process.
I spooned about 1/2 cup of the egg mixture over the salami and bell pepper pieces in each egg cup. They will rise in the oven, so I recommend leaving some room and not filling the cups to the top. These bake for 25 minutes or until the eggs are fully set and the tops are slightly golden brown. When they come out of the oven, they are warm and cheesy and packed with flavor. The salami and peppers near the bottom of each muffin are the perfect combination of salty and sweet that makes these savory muffins delicious. These would be great any time of day and are a great make-ahead food if you like to prep several meals on Sundays. There are endless possibilities for egg muffin fillings – please share with me your favorites in the comments below!
Salami Pepper Egg Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 1
- 4oz salami, chopped
- 65g red bell pepper, diced
- 1c cheddar cheese, shredded
- 1/2c heavy cream
- 6 eggs
- Hot sauce
- Red pepper flakes
- Pre-heat the oven to 350°F and spray muffin tin with non-stick spray.
- Dice red bell peppers into bite-sized pieces.
- Chop salami into small pieces.
- Layer the salami and red pepper pieces in the bottom of each muffin tin.
- Add eggs, hot sauce, salt, pepper and red pepper flakes to a mixing bowl and beat with a whisk.
- Add heavy cream and cheddar cheese and stir until combined.
- Pour approximately 1/2c of the egg mixture over the salami and peppers, leaving room at the top of each muffin tin for the eggs to rise.
- Bake for 25 minutes or until the eggs are fully set and the tops are slightly browned.
Per serving: 270 calories, 1g total carbs, 1g net carbs, 23g fat, 16g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)