Thin slices of salami make a sturdy base for these egg muffins bursting with flavor from sun-dried tomatoes and creaminess from a dollop of mayonnaise. These are perfect to make to pack in meals to-go and can be enjoyed cold or reheated, why not make up a big batch today!
Prep Time: 10 minutes
Cooking Time: 15 minutes
2 tablespoons ghee or butter, melted
36 thin slices of salami
12 large eggs
12 teaspoons of mayonnaise
12 teaspoons of sun-dried tomatoes
Preheat oven to 350 degrees F.
Grease a 12-cup muffin tin with melted ghee or butter (with your fingers or with a pastry brush) and line each cup with three thin slices of salami.
Crack an egg into each cup.
Dollop each egg with a teaspoon of mayonnaise and a teaspoon of sun-dried tomatoes.
Sprinkle each cup with a pinch of sea salt, black pepper and Italian seasonings.
Bake for 15 minutes, or until the egg whites have cooked.
Allow to cool for a few minutes before serving, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 3