Egg Muffins with Onion Salami & Halloumi

paleo-egg-muffins-750-h

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.

Egg Muffins with Onion Salami & Halloumi
 
Author:
Serves: 2-3
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 tablespoons olive oil
  • 1 medium brown onion, peeled and diced
  • ½ 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
Instructions
  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.

Comments

  1. Noni Bennett says

    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

    • Irena says

      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.

  2. Rebecca says

    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.

    • Irena says

      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.

    • imacri says

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

  3. Shan says

    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!

  4. Sarah says

    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!

    • imacri says

      Hi Sarah,

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

      Irena

  5. Nicole says

    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

    • imacri says

      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

    • imacri says

      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 :)

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