12 salami slices – 3½” in diameter
½ C mozzarella cheese (shredded)
½ C cheese blend (shredded – HEB Mexican Blend)
8 LG eggs
½ TSP kosher salt
¼ TSP black pepper
½ TBS parsley (dried)
1 TSP chives (dried)
¼ TSP granulated garlic
¼ TSP granulated onion
Oven: 400
Makes 12 salami breakfast cups.
Liberally apply non-stick cooking spray to the cups of a metal 12 cup cupcake tin. Line each cup with a slice of salami. Distribute the mozzarella evenly into the bottom of each salami cup.
In a large mixing bowl add the eggs and all seasonings and scramble well. Distribute the egg mixture into each salami cup (yes, it’s going to leak out around the salami). Distribute the cheese blend evenly onto the top of each salami cup.
Bake for 12 to 15 minutes, or until the egg is springy and the salami has crisped around the edges.
Allow to cool thoroughly. Wrap tightly in pairs in cling wrap and store in the freezer until ready to eat.