Don’t have time in the morning? Make egg cups ahead of time and take them with you for a quick and nutritious breakfast or lunch.
Finely dice the onions and peppers and cook them with the salami and the chopped spinach, let cool a little. Grease muffin cups or line them with parchment paper and distribute the mixture evenly at the bottom of 6-8 compartments (depending on the size of the cups). Grate 100g of Swiss cheese and distribute it over the salami-vegetable mixture. Beat the eggs, then pour the beaten eggs over everything in each cavity. Bake in a preheated 375°F oven for 15 to 20 minutes.
Pop them in the microwave for 45 seconds in the morning or at lunch and enjoy! Double the recipe to always have it on hand! You can also freeze them for up to 2 to 3 months.