These low carb 3-ingredient salami Larrabee bakes are the kind of retro church-cookbook snack that still earns a place at the table because they are fast, filling, and deeply savory. With just salami, cheddar, and eggs, the mixture bakes into rich little squares that feel a bit like a crustless deli strata, making them especially handy for game day spreads, casual lunches, or anyone looking for a simple low-carb bite with old-school charm.
Serve these warm with crunchy celery, dill pickles, sliced cucumbers, or a simple mustardy slaw to balance their richness. They also pair nicely with a bowl of tomato soup for those not keeping carbs especially low, or alongside deviled eggs, olives, and raw vegetables as part of a snack-board style spread during football season.
Low Carb 3-Ingredient Salami Larrabee Bakes
Servings: 6
Ingredients
8 ounces salami, chopped
Directions
1. Heat the oven to 375°F and lightly grease an 8-inch square baking dish or line it with parchment for easier removal.
2. In a medium bowl, whisk the eggs until fully blended, then stir in the chopped salami and shredded cheddar until evenly combined.
3. Spread the mixture evenly in the prepared baking dish, pressing it into an even layer so the squares bake uniformly.
4. Bake for 20 to 25 minutes, until the eggs are set and the top is browned and bubbling around the edges.
5. Let the bake rest for 5 to 10 minutes, then cut into squares and serve warm.
Variations & Tips
Cheese swap: Sharp cheddar gives the most classic flavor, but Monterey Jack, provolone, or a cheddar-Jack blend will also work well if that is what you have on hand.
Pan and slicing tip: For neat squares, let the bake cool briefly before cutting. A parchment-lined dish makes it much easier to lift out the whole slab and portion it cleanly.
Salami choice: Hard salami is a reliable choice, but Genoa salami will give you a softer, slightly richer result. If your salami is very oily, blot it lightly with paper towels before mixing.
Make-ahead note: You can bake this a few hours ahead, cool it, then rewarm the squares in a low oven. They are also good at room temperature on a snack table.
Texture adjustment: If you prefer a firmer, more egg-forward bake, use 5 eggs. If you want a denser, meatier square, keep the ratio as written and chop the salami fairly fine so everything holds together.
