Ingredients:

12 large slices Genoa salami

1/2 cup grated Parmesan cheese

12 whole organic eggs

1/4 red onion, minced

Crushed black pepper and sea salt, for taste

Directions:

1. Heat the oven to 350 degrees F, and spray a muffin tin with nonstick cooking spray.

2. Place 1 slice of salami into each muffin cup, and press down to form a little bowl. Sprinkle each salami cup with Parmesan cheese.

3. Carefully break 1 egg into each salami cup, and place the muffin pan in the oven. Sprinkle with red onion, salt and pepper. 

4. Bake for 15 minutes or until the eggs are set and firm.

5. Remove from the oven, allow to cool for 5 minutes, and then remove the salami cups from the muffin pan.

6. Store leftovers in an airtight containers in the refrigerator for grab and go breakfast all week.

7. Enjoy!