Salami and Turkey Egg Cups (Breakfast Meal-Prep)
These egg cups are a classic meal prep breakfast idea everyone knows and loves. Today I lined my silicone cupcake tray with half salami slices and half turkey slices to create this “cup” that holds the egg and fillings in—- definitely a winner. These egg cups are great for on the go, store and microwave well, and perfect for a filling breakfast or snack! They hold up in the fridge in an airtight container for up to 3-4 days. If you try this, let me know how you like it !
What you’ll need:
Servings: 4 days
8 eggs
12 slices of salami
2-4 slices of deli turkey
finely chopped baby spinach
salt
black pepper
shredded mozzarella cheese
sriracha hot sauce (optional)
Instructions:
Start off by lining one side of cupcake tray with 2-3 slices of salami to create a “cup” shape.
I sliced my turkey in half since they were longer slices and lined the other side with turkey creating the same “cup”.
Add in some chopped baby spinach in each cup. Gently push down spinach to prevent air pockets.
Crack an egg into each cup careful not to break egg yolk.
Season with salt and black pepper.
Top with shredded cheese.
Bake in pre-heated oven at 400F for about 12-15 minutes for a jammy medium egg yolk. Add more time if you want your egg fully cooked.
*remember to factor in microwave time if using eggs for meal prep later
Enjoy with hot sauce on top! Yum!!
*Wait until eggs are completely cooled before storing in an airtight container. Eggs are good refrigerated for about 3-4 days.
