Prep: 10 minutes. Serves: 12
Delicious any time of day, we enjoy these as an easy breakfast which can be made in advance and stored in an airtight container in the fridge. Reheat in the microwave or oven as needed and serve on their own or with tomato sauce.
Ingredients
24 slices of salami, medium/large size and thinly sliced
6 jumbo size eggs or 8 smaller size eggs
2 tblsp cream
Pinch salt
Ground black pepper, to taste
1 tblsp spring onion green stalks, finely chopped
ยน/ยณ cup tasty cheese, grated
Method
Preheat oven to 180ยฐC and grease 12-hole muffin tray with melted butter or spray oil.
- Line each muffin cup with 1 – 2 slices of salami, overlapping if needed to line well.
- In a large jug place eggs, cream, salt and pepper and whisk together until combined.
- Pour egg mixture on top of salami in muffin cases and ensure even spread between the cases.
- Sprinkle the spring onions over the egg mixture in each muffin case, then finish by evenly topping each one with grated cheese.
- Bake in preheated oven for 20-25 minutes or until golden brown on top. Allow to cool in muffin pan for a few minutes before removing to enjoy. Egg muffins can be stored in a sealed airtight container up to 5 days.
Reheating instructions:
Microwave โ place egg muffins on plate and cook on high approx 1 min or until warm.
Oven – cover egg muffins completely in foil and bake 180ยฐC approx. 10 mins until warm.