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 salame 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.
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 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!