Festive, pretty and delicious, these salami and eggs breakfast cups are perfect for a keto breakfast or brunch.
These salami and eggs breakfast cups make the perfect low carb and keto breakfast! And don’t you think they look incredibly cute? I love foods that look as good as they taste.
Eggs for breakfast
Keto alternative to eggs in a basket
The first time I made this recipe, I wanted to make pretty, flower-like eggs in a basket, like I used to make in the past:
BUT I wanted to keep them keto and low-carb. So instead of using bread slices as my cup, or basket, I used salami slices. My entire family loved the result, so I’ve been making them ever since, especially on weekends.
Festive, pretty and delicious, salami and eggs breakfast cups are tasty, portable and very filling. They are perfect for breakfast, and you can absolutely serve them to your guests for brunch.
I just love finding low carb substitutes to high-carb dishes that are just as good, if not better than the original!
In fact, in my opinion, this keto breakfast recipe tastes better than the original bread-based one because salami is so very flavorful.
The ingredients you’ll need to make salami and eggs breakfast cups
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Olive oil spray: A healthy oil, but if you’re unsure about cooking with it, you can use avocado oil instead.
- Uncured salami slices: If you’re not a fan of processed meats, try these egg muffins instead.
- Eggs: I use large eggs in most of my recipes.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
How to make salami and eggs breakfast cups
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Prepare the ramekins. Lightly spray four 8-ounce ramekins with olive oil and place them on a rimmed baking sheet.
- Assemble the salami 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.” Season the egg with salt and pepper.
- Bake. Bake them at 350°F for about 20 minutes.
How to serve them
Since I make them for breakfast, I simply serve one per person, sometimes with a very simple side of sliced tomato, or – if I have them in the freezer – with keto biscuits.
What to do with leftovers?
This is 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.
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Salami and Eggs Breakfast Cups
- Olive oil spray
- 20 uncured salami slices (3 oz. I used Applegate’s)
- 4 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat oven to 350 degrees F. Lightly spray four 8-ounce ramekins with olive oil spray 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.
- Break an egg into the resulting “basket.” Season the egg with salt and pepper.
- Bake about 20 minutes, until set.
- Gently run a knife around the edges, then release the eggs from the ramekins and serve.