Cypriot · Breakfast
Keto Halloumi Herb Egg Muffins
Egg muffins with pan-seared halloumi, fresh mint, and oregano, batch-baked for a Cypriot keto high-protein snack.
$
20 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
22gProtein
28gFat
8gCarbs
1gSugar
3gFiber
520mgSodium
380mgChol
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Instructions
1
Prep
Whisk 4 eggs with 60ml milk, 10g ground flaxseed, 6g chia seeds, 0.75 tsp dried oregano, lemon zest, 0.1 tsp salt, and 0.25 tsp pepper until smooth. Finely dice 100g halloumi, slice 1 scallion, chop 1 tbsp mint and 1 tbsp parsley. Grease a 12-hole muffin tin with 0.5 tbsp olive oil, using 4 holes.
2
Sear
Heat 0.5 tbsp olive oil in a pan over medium-high heat. Add diced halloumi, turn occasionally for 2–3 minutes until golden on most sides. Transfer to a plate and cool fully.
3
Build
Fold cooled halloumi, scallion, mint, and parsley into the egg mixture, distributing evenly. Divide between 4 greased muffin holes, filling each three-quarters full.
4
Bake
Place tin in a preheated 180°C (350°F) oven for 18–20 minutes until tops are set, lightly golden, and a skewer inserted comes out clean. Cool in the tin 8 minutes, then run a knife around each and lift onto a rack to cool fully.
5
Plate
Portion 2 muffins into each of 2 airtight containers. Refrigerate up to 4 days. To serve, reheat 2 muffins 45 seconds in the microwave or 5 minutes at 160°C (320°F), and pair with cucumber slices or watermelon wedge for freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 60ml (1/4 cup) whole milk
- 100g (3.5 oz) halloumi cheese
- 1 scallion
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 1 tbsp fresh mint
- 1 tbsp fresh flat-leaf parsley
- 0.5 medium lemon
- 0.75 tsp dried oregano
- 0.1 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tbsp extra-virgin olive oil