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Egg Muffins with Marcangelo Genoa Salami and Fontina

Ready in 35 mins


  • 2 tsp olive oil

  • 1 cup diced onion

  • 1 cup diced sweet red or green pepper

  • 1 cup chopped Marcangelo Genoa Salami

  • 1/4 tsp each salt and pepper

  • 8 large eggs

  • 3 tbsp milk

  • 2 tbsp chopped fresh chives

  • 1-1/4 cups shredded Fontina or Mozzarella cheese

Cooking Instructions

  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, 3 to 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.


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