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This recipe for Salami Egg Muffins with Goat Cheese first came about for 3 reasons. Firstly I am currently doing a semi carnivore reboot and I wanted to do a recipe that was truly carnivore in nature. Secondly, that I had a ton of salami and eggs I had to use up and thirdly that I was starving and wanted to make something quick and easy!
This recipe totally nails all three of these with only 3 ingredients, all carnivore friendly and takes almost no time and effort to make. You can definitely add more things and change things up to suit your personal taste and preference, but even with just these 3 base ingredients, these Salami Egg Muffins are pretty tasty!
They’re also finger food friendly making them great for guests, gatherings and especially kids! The goat cheese in the middle is what I really loved about these. You first bite into them and think they’re good but nothing overly special, and then you get that hit of beautiful salty goat cheese in your mouth, I love it! It’s an even nicer surprise for people that don’t know the cheese is in there, the looks of pleasant surprise are very satisfying.
For these Salami Egg Muffins probably the most important step is layering the salami. I found one slice just wasn’t enough to make a cup in the muffin pan, so two slices with one overlapped halfway over the other works well. Make sure the salami overlaps so that the pieces can stick together when cooking. Then also make sure you cool them off a bit to let the salami ‘set’, then they will lift out and hold together really easily!
I HIGHLY recommend a silicone muffin tray for the ease of getting the Salami Egg Muffins out and easier cleaning.
Keto Salami Egg Muffins with Goat Cheese
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
Nutrition
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