Keto Salami & Egg Cups#SundayFunday

An easy keto one net carbs per serving for breakfast or brunch, can be meal prepped in minutes! Keto egg cups are a perfect egg muffin replacement. Salami and eggs - such a great combination, and these tasty cups are so much fun to make and eat! What I like about these egg cups that you can have fun with the toppings.

Just add whatever you like to spice up these muffins. They are so fun to make and then enjoy!! They're delicious, filling, festive and pretty.

Ingredients
Olive Oil spray
Salami slices
10 Eggs
Salt & Black pepper to taste
Optional Garnish
Chorizo slices
Sliced Black Olives
Fresh Basil
Pinch red pepper flakes
Pinch dried parsley
Shredded Cheddar Cheese
Method
Preheat the oven to 180°C.

Lightly grease the bottom and sides of a muffin pan with olive oil and place them on a baking sheet.
Place one salami slice on the bottom of each ramekin, then arrange more slices around the sides, overlapping.

This will be the salami "cup" that holds the eggs. Add a little shredded cheese at the bottom. Break an egg into each "cup."

Season the cups with salt, pepper.

Sprinkle a little cheese on top, garnish with olives, basil leaves.
Bake until the whites are set, about 20 minutes. Gently run a knife around the edges of each cup. Slide a spoon underneath each egg to release it.

Serve immediately.
My Notes
This is one of those recipes where it's best to make only as many as you think you'll be able to eat right away. However, if you end up with leftovers, you can keep them in the fridge in a sealed container for up to two days. Reheat them in the microwave or enjoy them cold. I don't recommend freezing the leftovers.