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Breakfast Of Champions – Sunnyside Up, Baked Genoa Salami wrapped Egg Muffin

August 23, 2013

breakfast inbackyard

The picture you see before you and the accompanying recipe is one of my absolute favorites. I swear by this, and while it’s so simple, the possibilities to make this recipe your own are endless. Adding your favorite cheese, sauteed vegetables, even sliced fruit on the top – there’s so many ways to change it up. I’ve made this recipe with sliced Genoa salami, thinly sliced chorizo, Virginia ham, and each time it came out unique, and delicious in its own way.

For the salami wrapped egg muffins, you just need some butter, three slices of thinly slices genoa salami for each egg you plan on making, a package of medium to large eggs, shredded mozzarella cheese – ( you can use any cheese you prefer, but I get this incredible fresh mozzarella from a nearby butcher shop and shred it myself) and a muffin pan.

Okay lets do this:
Step 1: Preheat the oven to 425 degrees. Get out your salami, your butter, the cheese and the eggs. If you use chorizo, you dont need the butter, because the chorizo is so damn fatty that when it heats up in the oven it releases its own oil to prevent it from sticking to the muffin pan.

Step 2: slice the tiniest sliver of butter off and place it in the bottom of the muffin pan, one sliver for each muffin  cup you plan on using.

Step 3: take the three slices of Genoa salami and layer them around the muffin cup, overlapping one slice onto the other about 1/4 of an inch. When your’e finished, the salami should completely cover the bottom and sides of the muffin cup.

Step 4: sprinkle half a tablespoon of cheese into the muffin cup, on top of the salami. When the entire tray goes into the muffin, the cheese will not only add delicious flavor, but will act as a barrier between the egg and the salami, preventing the egg from seeping through the bottom of the salami shell.

Step 5: Crack the egg directly into the muffin cup, on top of the cheese and salami.

Step 6: throw some Marshalls Creek Dried Parsley, Marshalls Creek dried Oregano, Marshalls Creek dried Red and Green Sweet Bell Pepper Flakes, and Marshalls creek  Fantastic 4 Seasoning  on top. Top it off with a dash of  Smoked Paprika for coloring and a delicious smokey flavor, and it’s ready to go.

Step 7: cook the eggs in the oven for 9 – 12 minutes at 425 degrees, depending on the strength of your oven.

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