Introduction & Inspiration
Some mornings I just need something quick, easy, and packed with protein.
These Salami Egg Cups have become my favorite go-to breakfast when I want something hearty but still low-carb and simple.
They’re savory, cheesy, and ready in under 20 minutes, making them perfect for my busy schedule.
Nostalgic Appeal
These egg cups remind me of the cozy brunches we used to have at home with family, where the kitchen was filled with the smells of baked eggs and crispy meats.
They bring back those feelings of comfort and happiness but with a fun and modern twist using salami.
Every bite feels like a mini brunch moment, even on the busiest mornings.
Homemade Focus
I love making these at home because I can choose quality ingredients and control the flavors exactly the way I like them.
There’s no need for preservatives or additives—just real, simple food that I feel good eating.
Plus, homemade egg cups are so customizable, which means I never get bored.
Flavor Goal
The goal for these Salami Egg Cups was to create a perfect balance of savory, cheesy, and just a hint of spice.
I wanted the salami to crisp up around the edges, the cheddar to melt beautifully, and the eggs to stay tender and flavorful.
Each bite needed to be a satisfying mix of textures and tastes without feeling heavy.
Ingredient Insights
Large eggs are the perfect base for each cup, rich in protein and naturally flavorful.
Salami slices form a savory, crispy shell that holds everything together and adds a ton of flavor.
Cheddar cheese melts into gooey goodness that complements the richness of the eggs.
Paprika and oregano add a light smoky, herby note that enhances the overall flavor without overpowering.
A pinch of salt and black pepper ties all the ingredients together perfectly.
Essential Equipment
A standard 12-cup muffin tin is essential for shaping and baking the egg cups.
Olive oil or cooking spray prevents sticking and makes cleanup easy.
A spoon helps distribute the cheese evenly into each salami cup before adding the eggs.
List of Ingredients with Measurements
6 large eggs
24 slices of salami (regular size)
½ cup cheddar, shredded
â…› tsp paprika
â…› tsp oregano
A pinch of salt and black pepper
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 400°F.
Grease a muffin tin with olive oil or spray with cooking spray to prevent sticking.
Step 2: Line the Muffin Cups
Line each muffin cup with 4 overlapping slices of salami.
Press them gently so they form a little “bowl” for the egg and cheese.
Step 3: Add the Cheese
Sprinkle about 1 tablespoon of shredded cheddar into the bottom of each salami-lined cup.
This gives a cheesy base that melts beautifully as it bakes.
Step 4: Add the Eggs and Season
Crack one egg into each cup on top of the cheese.
Sprinkle with paprika, oregano, salt, and black pepper for flavor.
Step 5: Bake to Perfection
Place the muffin tin in the oven and bake for about 12 minutes until the eggs are set.
Remove from the oven and let them cool slightly before serving.
Troubleshooting
If the salami shrinks too much, press it down firmly in the tin before adding the cheese and egg.
If the eggs are too runny, bake for an additional 1-2 minutes while keeping an eye on them.
If the cups stick, let them cool a bit longer before gently loosening with a spoon.
Tips and Variations
Use pepperoni or prosciutto instead of salami for a different flavor.
Add a sprinkle of parmesan cheese for extra richness.
Top with fresh chopped herbs like chives or parsley before serving for a burst of freshness.
Serving and Pairing Suggestions
Serve these egg cups with a side of avocado slices or a small green salad for a balanced breakfast.
They also pair well with a smoothie or a strong cup of black coffee for a complete meal.
You can even pack them for an easy breakfast or lunch on-the-go.
Nutritional Information
These egg cups are naturally low-carb, high-protein, and keto-friendly.
They’re a great source of healthy fats and vitamins from the eggs and cheese.
Perfect for a filling and satisfying breakfast that won’t spike your blood sugar.
Salami Egg Cups
Description
These Salami Egg Cups are an easy, low-carb breakfast perfect for busy mornings. Packed with protein, cheese, and spices, they are quick to make and incredibly satisfying
Ingredients
6 large eggs
24 slices of salami (regular size)
½ cup cheddar, shredded
â…› tsp paprika
â…› tsp oregano
A pinch of salt and black pepper
Instructions
Step 1: Preheat and Prep
Preheat your oven to 400°F.
Grease a muffin tin with olive oil or spray with cooking spray to prevent sticking.
Step 2: Line the Muffin Cups
Line each muffin cup with 4 overlapping slices of salami.
Press them gently so they form a little “bowl” for the egg and cheese.
Step 3: Add the Cheese
Sprinkle about 1 tablespoon of shredded cheddar into the bottom of each salami-lined cup.
This gives a cheesy base that melts beautifully as it bakes.
Step 4: Add the Eggs and Season
Crack one egg into each cup on top of the cheese.
Sprinkle with paprika, oregano, salt, and black pepper for flavor.
Step 5: Bake to Perfection
Place the muffin tin in the oven and bake for about 12 minutes until the eggs are set.
Remove from the oven and let them cool slightly before serving.
Recipe Summary and Q&A
Today, I shared my easy and delicious Salami Egg Cups, a high-protein, low-carb breakfast perfect for any day.
We layered salami slices in muffin tins, topped with cheddar and eggs, seasoned perfectly, and baked until tender and delicious.
Can you make them ahead? Yes—store them in the fridge and reheat gently when ready.
Can you freeze them? Absolutely—freeze after baking, then thaw and reheat for a quick breakfast.
These simple egg cups prove that healthy, homemade breakfasts can be easy, flavorful, and totally satisfying!