Keto Salami Egg Muffins with Goat Cheese
Carnivore style Salami Egg Muffins that are quick, easy and simple to make.
Servings 12
Calories 142kcal
Ingredients
- 24 slices salami presliced is best
- 12 eggs
- 70 g goat cheese also known as chevre
- Optional extras such as herbs, spices, shallots, diced vegetables, different cheeses etc.
Instructions
- Preheat oven to 180°C/355°F. Place a 12 cup silicone muffin tray onto a flat baking tray. Take two slices of salami and overlap them with one piece of salami halfway over the other. Line a muffin cup with the salami. Don’t worry if it doesn’t stay in, it will be weighed down once you add the fillings. Repeat with remaining salami to line all the cups.
- Divide goat cheese between muffin cups on top of the salami, about a teaspoon per cup. You can crumble it or you can do like I did and put a whole piece in the centre. You can also add any extras you would like at this point or you can put additions on top of the egg instead.
- Carefully crack an egg into each muffin cup. If the salami is sticking up, push it down into the cup and then immediately crack in an egg to weigh it down. Fill all salami cups.
- Bake for approximately 15 minutes for a runny yolk, 20 minutes for eggs that are fully cooked and set. Allow to cool a bit in the pan to let the salami ‘set’, otherwise they can fall apart when you lift them out.
- Can be enjoyed on their own or served with a side for a larger meal.
Notes
Net Carbs - 0.7g
Nutrition
Calories: 142kcal | Carbohydrates: 0.7g | Protein: 10.5g | Fat: 10.6g | Sugar: 0.6g