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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.
Course Breakfast
Cuisine breakfast, Keto, Low Carb
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 6 Eggs
  • 1/2 cup Ricotta
  • 1 tbsp Chives (chopped)
  • 1 tsp Salt
  • Pepper to taste
  • 6 Large Salami Slices
  • 6 Cherry Tomatoes

Instructions

  • 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

Notes

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

Nutrition

Net Carbs: 0g