Recipe: Egg Muffins with Onion, Salami & Halloumi
I was treated to these yummy egg muffins by my lovely boyfriend, whom I’m slowly converting to my paleo way of eating (Shhhh!). He came up with the recipe and prepared all the ingredients the night before so all we had to do this morning is add the eggs and bake the muffins while we were getting ready. If you need a tasty and filling on-the-go snack, these are easy to carry around in a container or wrapped in foil.
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. The halloumi cheese can be replaced with mushrooms or red peppers if you’re avoiding dairy completely.
- 6 eggs
- 1 cup of diced salami
- 2/3 cup of diced halloumi cheese (look for sheep’s or goat’s milk varieties)
- 1 medium white onion, peeled and diced
- A good pinch of sea salt
- Some cracked pepper
- 2 tbsp olive oil
- Sautee onion in olive oil until soft and golden. Remove from a frying pan to a container.
- Pan fry halloumi cheese on both sides until goden brown crust forms. Remove to the same container as the onion.
- Add diced salami to the mix and set aside until cooking time.
- If you’re preparing the muffin filling the same morning as baking, turn the oven on before you start frying the onion. Otherwise, pre-heat the oven to 170C when you get up in the morning.
- Whisk 6 eggs together. Spray baking muffin moulds with olive oil or rub some coconut oil or ghee on the sides and bottom. Divide the salami and halloumi filling between 6 moulds. Pour in equal amounts of whisked eggs and stir each muffin case with a fork. Place on the middle shelf of the oven and bake at 170C for about 20-25 minutes or until the muffins have risen and firmed up on the top.
Preparation time: 15 minutes
Cooking time: 25 minutes
Number of servings: 3