Keto Egg Muffins - Salami & Ricotta
Keto egg muffins are a perfect keto breakfast option. Great for an on the go lunch or breakfast and a perfect addition to the kid's keto lunchbox.
breakfast, Keto, Low Carb
Pepper to taste
Pre heat the oven to 180C/350F
In a medium sized bowl, combine eggs, ricotta, chives, salt and pepper and whisk until all ingredients are completely combined.
In a silicone muffin tray place a slice of the salami at the bottom of each muffin hole. you will want the salami to come slightly up the sides of the tray, which will form a cup of the salami.
Pour the egg mixture evenly between the 6 muffin holes. Some egg mixture may leak to underneath the salami cups, don't worry this won't affect the muffins.
Place one cherry tomato on top of each muffin.
Place the muffin tray in the oven and cook for 20-25 minutes or until golden brown and firm to the touch.
Once cooked remove from oven and allow to cool slightly before removing from the try and serving
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.