Egg Muffins with Marcangelo Genoa Salami and Fontina
Time & Servings
35 min ready time =
35 min cooking
2 tsp olive oil 5513
1 cup diced onion 55140Yellow Onions ~ 10LB$5.64 • Ea
1 cup diced sweet red or green pepper 55150Sweet Mini Peppers 680G$7.90 • Ea
1 cup chopped Marcangelo Genoa Salami 5516
1/4 tsp each salt and pepper 5517
8 large eggs 55180Burnbrae Eggs Large White (30PK) 1EA$7.11 • Ea
3 tbsp milk 55190Sealtest Milk 1% 4L$4.85 • Ea
2 tbsp chopped fresh chives 5520
1-1/4 cups shredded Fontina or Mozzarella cheese 55210Kirkland Signature Shredded Pizza Mozzarella Cheese (2PK) 625G$18.07 • Ea
- Preheat oven to 350°F. Grease a 12-cup muffin tin really well.
- Heat oil in a non-stick skillet set over medium-high heat. Cook onion and sweet pepper until softened, 3to 4 minutes. Stir in Marcangelo salami until heated through, 1 to 2 minutes. Stir in salt and pepper.
- Whisk together eggs and milk in large bowl. Stir in salami mixture, chives and cheese.
- Divide mixture evenly among 10 muffin cups. Pour water into the two remaining cups.
- Bake in the center of the preheated oven until just starting to turn golden and muffins are set, 18 to 20 minutes.
- Let cool in pan on rack for 3 minutes. Run a small paring knife around muffin edge to loosen muffins. Scoop out muffins. Serve warm.
• Adding water to the unfilled muffin cups helps prevent them from burning and adds moisture to the heat of the oven.
• Feel free to switch up the vegetable in these muffins. Asparagus tips, small broccoli florets and even chopped kale or spinach work extremely well.
• If you prep all of the ingredients the night before, then all that’s required the next morning is a few strokes with a whisk and into the oven they go for a warm on the go breakfast or a great surprise for mom on Mother’s Day.