Egg Muffins with Onion Salami & Halloumi

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I was first treated to these yummy egg muffins by my lovely boyfriend, whom I’ve now converted to my paleo way of eating. These have now become a regular go-to breakfast in our house. You can prepare most of the ingredients the night before so all you have to do in the morning is add the eggs and bake the muffins while getting ready. 

If you need a tasty and filling on-the-go snack, these are easy to carry around in a container.

Cooking notes: We use a silicon muffin tray, which is great for removing baked muffins easily. You can use individual cases or a standard muffin tray. If you’re avoiding dairy completely, halloumi cheese can be replaced with pan-fried mushrooms or red peppers.

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Egg Muffins with Onion Salami & Halloumi

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Author: Irena Macri
Servings: 2
Course: Breakfast
Cuisine: Italian Inspired
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4.67 from 3 votes
Calories: 456kcal
These muffins have become a regular go-to breakfast in our house. You can prepare most of the ingredients the night before so all you have to do in the morning is add the eggs and bake the muffins while getting ready.


  • 2 tablespoons olive oil
  • 1 medium brown onion peeled and diced
  • 1/2 cup salami or ham, diced
  • 4 slices halloumi cheese about 50 g, look for sheep's or goat's milk varieties
  • 6 eggs
  • A good pinch of sea salt
  • Some cracked pepper


  • Preheat the oven to 170 C / 340 F (unless doing the next two steps the night before).
  • Heat the oil in a frying pan over medium heat and add the onion. Sauté for 2 minutes, until soft and golden. Then add the diced salami (or ham) and cook for a further 2 minutes, stirring a few times, until golden brown. Remove from a frying pan to a bowl or a container, if preparing the night before.
  • Pan fry the haloumi cheese slices in the same pan over medium-high heat, about 1-2 minutes on each side or until golden brown crust forms. Transfer to a cutting board and dice into cubes. Add to the same container as the onion and salami.
  • Whisk the eggs in a cup with a pinch of salt and some pepper.
  • Spray the baking muffin moulds with olive oil or rub some coconut oil or ghee on the bottom and sides. Divide the filling between 6 moulds. Pour in equal amounts of whisked eggs and stir each muffin case with a fork. Place the muffin tray in the oven, middle shelf, and bake for about 17-18 minutes, or until the muffins have risen and firmed up on the top.
  • Serve with a side salad of choice or some fermented veggies.


Calories: 456kcal | Carbohydrates: 7g | Protein: 24g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 513mg | Sodium: 852mg | Potassium: 369mg | Fiber: 1g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 3mg
Keywords: Lunch Ideas, Brunch, Egg recipes, Halloumi Cheese, Meal Prep
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. Hello, Neat post. There’s a problem together with your website in web explorer, might check thisˇK IE still is the market chief and a good portion of folks will miss your great writing due to this problem.

    1. Hey Lauren, it is often thought that way but paleo is more of a template than a strict set of rules for most people. There are many offshoots like Primal and more flexible approaches to nutrition. Good quality salami is just dried cured meat, similar to jerky and bacon, which are widely accepted within the paleo communities. Dairy is another tricky one. A lot of people avoid it all together, especially if they have a serious gluten intolerance because lactose/caseins can cross-react. For others, including certain cheeses and full fat yogurt (sugar-free) is fine, especially those made with goat’s or sheep’s milk as they contain different proteins. I can’t say we eat a lot of salami but it’s great for quick, on-the-go meals. Certainly, avoid it if you prefer to keep your paleo template clean and strict. It’s all about how you feel 🙂

  2. This is one for my favourite recipes. I changed the salami for bacon and added grated zucchini. I have a very fussy 3 year old and by putting these into cupcake patties, and calling them egg cakes, she will eat them like crazy. I’ve also added steamed broccoli and cooked it as a frittata from time to time. A great recipe! Thank you

    1. That’s great to hear. My boyfriend is a little like a fussy 3 year old (shhh!) but he loves the egg muffins. Probably because he came up with the recipe originally. I should try adding more vegetables to ours. We seriously have these at least once a week. Irena

  3. How long do these last in the refrigerator? Can they be frozen if made in batches? Cooking for 1 paleo dieter and looking for some batch recipes that won’t end up in the bin!

    1. Hi Sarah,

      I find they are best when fresh. You can keep them in fridge overnight for sure but I wouldn’t freeze these.


  4. I’m currently looking for an interesting way to do eggs for breakfast for my boyfriend and this one sounds great! I’m curious about a couple of things though – are the eggs runny in the middle when cooked this way, or fluffy and firm? He doesn’t like runny eggs so just want to check this. Also, I would have thought self raising flour or something similar would be needed to help these rise, but it doesn’t look like this is the case?

    Can’t wait to try this recipe!

    1. Well, considering my boyfriend makes these all the time, I reckon it has a male appeal 😉

    1. Absolutely! You can add whatever you like to do – sun-dried tomatoes, pan-fried mushrooms, ham, smoked salmon etc.

    1. Yes, you pre-fry them slightly. Did I not put that in the instructions? I’ll have to double check.

  5. I have a question about halloumi cheese, I live in a small town and I have no access to halloumi cheese. I have looked online but I am unsure of the quality and leary of the shipping methods for a perishable, not to mention the high cost. Is there a replacement cheese that I could use. My husband really misses cheese and I think I could use a small amount of some other kind of cheese. Do you have a suggestion.

    1. I would make these without the halloumi and instead grate some cheddar or parmesan over the top once you’ve poured in the egg mixture. You’ll get a nice cheesy crust on the top.

  6. Hi Irena, can you give me the name of a good salami? All of the ones I seem to be able to get my hands on are full of nasties. Thanks in advance, recipe looks great xx

    1. I try to get mine from the delis or a good butcher. Things like French salami or traditional Italian ones tend to be better quality. I also try to get whole stick of salami rather than pre-sliced as it would have less preservatives.

  7. 4 stars
    what’s with all the ads on your site irena? it’s getting really bothersome.

    i just don’t recall all the pop ups which are now interfering with the pleasure of my user experience. they interrupt the flow of information horribly.

    thank you for your recipes. they are great! every one that i have tried. now if we could just get the corporations out of the kitchen.


    1. I am so glad you like my recipes, Bonnie. As for the ads, the reality is that I have to pay rent and pay for the food that I use to cook the recipes that I share here. It is super hard to make decent money with so many bloggers and websites around, so sadly most of us have to rely on ads. If someone was willing to privately fund my passion, I would have no ads at all!!! 🙂 I appreciate your the annoyance with them.

  8. 5 stars
    Thank you, I think this will become a regular for me. For those customizing, be careful about the egg to everything else ratio, too much egg will make it overflow while cooking.

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