Salami Egg Cups Delight: A Savory, Cheesy Breakfast Packed with Protein Bliss!
Make these Salami Egg Cups: savory salami, gooey cheddar, and perfectly baked eggs. A quick, delicious breakfast or snack ready in minutes!
Ingredients
Here’s everything I use, measured out with love:
- 6 large eggs
- 24 slices of salami, regular size
- ½ cup cheddar, shredded
- 1/8 tsp paprika
- 1/8 tsp oregano
- A pinch of salt and black pepper
I line it all up on my counter, and it’s like a breakfast feast waiting to happen. This makes 6 hearty cups—perfect for sharing or savoring solo, depending on my mood. It’s my roadmap to savory bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing eggs mid-crack, right? Keeps me in the groove and ready to bake.
Instructions
Step 1: Preheat the Oven
Let’s get toasty—preheat the oven to 400°F (I love that warm hum!). Grease a muffin tin with olive oil or cooking spray—slick and ready (my kitchen’s buzzing with oven vibes!). It’s the savory kickoff—pure baking magic!
Step 2: Line the Tin
Line each muffin cup with 4 salami slices—overlap them to form a little nest (my heart races for that crispy shell!). Fill all 6 cups—cozy and meaty (my kitchen smells like salami heaven!). It’s the hearty base—pure salty delight!
Step 3: Add the Cheese
Sprinkle ½ cup shredded cheddar into the cups—about 1 tbsp per cup (my heart races for that melty glow!). Divide it evenly—cheesy goodness (my kitchen’s a cheddar dream!). It’s the gooey layer—pure cheesy joy!
Step 4: Crack the Eggs
Crack 1 large egg into each cup—gently now (that first yolk’s pure joy, and you made it happen!). Sprinkle with 1/8 tsp paprika, 1/8 tsp oregano, and a pinch of salt and pepper—seasoned love (my kitchen’s a spice haven!). It’s the tender finish—pure egg magic!
Step 5: Bake and Cool
Bake for 12 minutes ‘til eggs are fully cooked—golden and set (my heart races for that finish!). Let them cool a bit—pop ‘em out and serve (my kitchen’s a breakfast feast!). Dig in—pure savory bliss!