Egg Muffins with Marcangelo Genoa Salami and Fontina

Time & Servings
10 Muffins
35 min ready time =
35 min cooking
  • 2 tsp olive oil 5513
  • 1 cup diced onion 5514
    Yellow Onions ~ 10LB
    $6.09 • Ea
  • 1 cup diced sweet red or green pepper 5515
    Sweet Mini Peppers 680G
    $10.97 • Ea
  • 1 cup chopped Marcangelo Genoa Salami 5516
  • 1/4 tsp each salt and pepper 5517
  • 8 large eggs 5518
    Burnbrae Eggs Large White (30PK) 1EA
    $8.16 • Ea
  • 3 tbsp milk 5519
    Sealtest Milk 1% 4L
    $5.43 • Ea
  • 2 tbsp chopped fresh chives 5520
  • 1-1/4 cups shredded Fontina or Mozzarella cheese 5521
    Kirkland Signature Shredded Pizza Mozzarella Cheese (2PK) 625G
    $20.73 • Ea
  1. Preheat oven to 350°F. Grease a 12-cup muffin tin really well.
  2. 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.
  3. Whisk together eggs and milk in large bowl. Stir in salami mixture, chives and cheese.
  4. Divide mixture evenly among 10 muffin cups. Pour water into the two remaining cups.
  5. Bake in the center of the preheated oven until just starting to turn golden and muffins are set, 18 to 20 minutes.
  6. 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.