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Egg Muffins with Onion Salami & Halloumi

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 2-3 1x


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


  1. Preheat the oven to 170 C / 340 F (unless doing the next two steps the night before).
  2. 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.
  3. 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.
  4. Whisk the eggs in a cup with a pinch of salt and some pepper.
  5. 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.
  6. Serve with a side salad of choice or some fermented veggies.

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