Mini Salami Egg Breakfast Cups

September 15, 2021 | Recipies

Whether you’re looking for a tasty brunch canape that will wow your guests or healthy on the go breakfast, these mini salami & egg breakfast cups are versatile enough to do both!





Preheat oven to 350 F (180 C).


Gently press one slice of salami into each cup of a mini muffin tin. Line each salami cup with a couple of spinach leaves and set aside.


In a bowl whisk together eggs, milk, salt and pepper. Fill each cup with egg mixture until three quarters full, you may have some egg mixture left over. Sprinkle about half the crumbled feta over egg mixture and bake until egg have set and salami is sizzling and starting to crisp around the edges, about 10 to 12 minutes total. Remove salmi and egg  cups from mini muffin tin and garnish with remaining feta chesse and chopped chives before serving warm or at room temperature.


Tip: This recipe can easily be doubled to feed a bigger crowd. Try garnishing these cups with whatever you might have on hand, just keep it to one or two items. Chopped sundried tomatoes, slices of olives, basil leaves or chopped almonds would all be delicious.

Makes 20 mini quiche cups