Egg Muffins

I use a silicon muffin tray which makes it really easy to remove the muffins. You could also use individual cases or a standard aluminium muffin pan (just make sure you grease it.)

Anything goes with this recipe, so if you are avoiding dairy or meat, you can replace the haloumi and/or meat with mushrooms, capsicum, spinach, cherry tomatoes or whatever else you like.


  • 6 eggs
  • 1 cup of diced bacon or cooked chicken pieces.
  • 2/3 cup of diced haloumi . You could also use feta. If you wish to avoid dairy, substitute some chopped roast pumpkin/sweet potato pieces or sun dried tomatoes.
  • few leaves of fresh basil (optional)
  • 1 small onion, diced
  • A good pinch of sea salt
  • Some cracked pepper
  • 2 tbsp olive oil
  • Optional: dried chilli flakes of 12 fresh red chilli finely sliced.


  1. Pre-heat the oven to 170C
  2. If using bacon (or mushrooms), pan fry & set aside.
  3. Sautee onion(& chilli if using) in olive oil until soft and golden. Keep aside
  4. Pan fry haloumi cheese on both sides until golden brown crust forms. Add to garlic mixture with salami/bacon/chicken
  5. Whisk 6 eggs together. Spray baking muffin moulds with olive oil or rub some coconut oil or ghee on the sides and bottom.
  6. Combine all ingredients except eggs together and divide evenly between 6 moulds.
  7. 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.

egg muff

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