Baked eggs are a lazy chef’s dream. Seriously low-maintenance, minimal prep time, and easy to re-heat as leftovers.
The scrambled egg cups are really simple and puff up, resulting in a soufflé-looking dish. The salami cups are still very easy, but the egg does pour a little bit past the “deli” slice, so just be sure to remove it gently. The only issue I ran into was more about personal taste—I used a vegan salami, which was a little sweet tasting in my opinion, and not really suited to eggs. Next time I’d use a turkey or bologna flavour, but it could always depend on the brand you’re using as well.
This is also a great recipe to make while you have company over because you can adjust the number being made individually; the ingredients are very basic and flexible so each person can get the amount of heat and flavours they want. I just baked both versions of the egg cups in the same muffin time for the same amount of time, and they turned out great. I tested it by checking the egg whites of the salami cup version—egg white need to be solid for me to eat them, and once they were, the scrambled one seemed to also be cooked through perfectly as well.
Sidenote: As many of you may have heard, the company that manufactures Sriracha hot sauce has been temporarily shut down due to complaints from the local residents. While tons of people are freaking out, I’ll tell you why I’m not too worried.
1) The judge that shut it down ordered that they tighten up safety, then they can be re-evaluated for opening again.
2) There’s a ton of Sriracha around for the time being…like it’s everywhere. I know it might suck to have a slight shortage, but there’s thousands of other hot sauces out there.
3) Is other people’s suffering really worth getting a sauce? No.
- 4 large eggs
- 3 tsp. sriracha hot sauce
- Salt and pepper to taste
- 2 slices vegetarian deli slices (I used salami but you could use anything)
- 1/2 cup marble cheese, grated
Preheat the oven to 450 degrees F.
For the ones with salami cups: Fit one slice of veggie salami into a greased space in the muffin tin. Sprinkle a pinch of cheese into the bottom of the salami cup. Crack a whole egg into the tin on top of the salami, then cover with salt, pepper and sriracha. Repeat for 1 more egg.
For the scrambled cups: Lightly beat 2 eggs together in a small bowl, then add desired amount of sriracha, and salt and pepper to taste. Pour the mix evenly between two muffin tin spaces (use the same tin for both the salami cup and scrambled cups, the baking temperature and time is he same). Sprinkle generous amounts of cheese on top of each tin space.
Place muffin tin into oven and bake for roughly 12-15 minutes until the whites of the salami cup eggs have solidified, and the scrambled cups look puffy and golden. Remove from the oven, allow to briefly cool, and carefully remove the cups using a rubber spatula. Serve hot with your regular breakfast add ons!
Any leftovers can be sealed in an airtight container and refrigerated for up to 4 days. To reheat: preheat oven to 350 degrees F and bake for 10 minutes until warm all the way through.