Egg Muffins with Onion, Salami and Halloumi


1 medium organic white onion

2/3 cup of diced halloumi cheese

1 cup diced salami

6 organic eggs

Pinch of sea salt

Cracked pepper

2 tablespoons olive oil

*Replace cheese with mushrooms or red peppers if you are avoiding dairy*



Prepare the filling:
(Filling can be prepared the night before and refrigerated until morning when the muffins are actually cooked.)

Sauté the onion in olive oil until soft and golden. Remove from the pan and place into a glass container.

Pan-fry halloumi cheese on both sides until a golden-brown crust forms. Remove and place in the same container as the onion.

Add diced salami to the mix and set aside until cooking time.

Preheat oven to 325 degrees. Allow to fully heat before combining ingredients for muffins.

Whisk 6 eggs together. Spray baking muffin molds with olive oil or rub some coconut oil on the sides and bottom. Divide the salami, onion, and halloumi filling between 6 molds. Pour in equal amounts of whisked eggs and stir each muffin container with a fork. Place on the middle shelf of the oven and bake at 325 degrees for about 20-25 minutes or until the muffins have risen and firmed up on the top.


Serves: 3

Prep Time: 15 minutes

Cook Time: 25 minutes


Recipe inspired by: Eat Drink Paleo

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