Breakfast egg cups are so much fun to make, and they’re just as much fun to eat! They’re absolutely perfect for a weekend brunch.
These cute cups make the perfect low carb and keto breakfast! And don’t you think they look gorgeous? I love food items that look as good as they taste.
My youngest daughter loves making these cups with me. It’s fun to watch them transform in the oven as the eggs slowly set.
Eggs for breakfast
I really like having eggs for breakfast. 🍳 They are so delicious and very filling. I usually don’t mind simply fried or poached eggs, especially on toasted keto English muffins. But sometimes you want variety, you know?
Festive, pretty and delicious, breakfast egg cups are tasty, portable, and very filling. They are perfect for breakfast, and you can absolutely serve them to your guests for brunch.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty cups. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil spray: I love cooking with this flavorful oil. But if you’re worried about its relatively low smoke point, you can use avocado oil instead. Melted butter works too.
Salami slices: I like to use pre-sliced salami. It ensured thin, even slices.
Eggs: I use large eggs in most of my recipes. But in this recipe, medium eggs might actually work better to prevent an overflow of the egg whites.
To season the eggs: I use kosher salt, black pepper, red pepper flakes, and dried parsley.
How to make breakfast egg cups
It’s so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Prepare the ramekins. Lightly grease four 4-ounce ramekins with olive oil and place them on a rimmed baking sheet.
Assemble the cups. Now place one salami slice on the bottom of each ramekin. Then arrange four more slices around the sides, overlapping each other. This will be your “cup” that will hold the egg.
Add the eggs. Break an egg into each “cup.”
Bake. Bake them at 350°F for about 20 minutes. Then season and serve.
How to serve them
Since I make them for breakfast, I simply serve one or two per person, sometimes with a very simple side of sliced tomato, or – if I have them in the freezer – with buttered keto biscuits.
What to do with leftovers?
Breakfast egg cups are one of those dishes where you should plan on only making as many as you think you’d be able to eat right away. However, if despite your best intentions you do end up with leftovers, you can keep them in the fridge in a sealed container for up to three days.
But keep them only if the egg yolks are fully cooked. If they’re not, I personally would not risk it.
More tasty breakfast recipes
For a similar recipe that requires a bit more work but is even more delicious and satiating, try my egg sausage muffins, made with ground beef instead of salami. And these ham and egg cups are excellent and are based on a very similar concept – baking eggs in a tasty, savory “cup.”
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Breakfast Egg Cups
- Olive oil spray
- 20 salami slices (3 oz. I used Applegate’s)
- 4 medium eggs
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- Pinch red pepper flakes
- Pinch dried parsley
- Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of four 4-ounce ramekins with olive oil and place them on a baking sheet.
- Place one salami slice on the bottom of each ramekin, then arrange four more slices around the sides, overlapping, as shown in the video below.
- Break an egg into each "cup." 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 from the ramekin. Season with salt, pepper, red pepper flakes, and dried parsley. Serve immediately.