Keto Halloumi Herb Egg Muffins
Egg muffins with pan-seared halloumi, fresh mint, and oregano, batch-baked for a Cypriot keto high-protein snack.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 4 eggs with 60ml milk, 10g ground flaxseed, 6g chia seeds, 0.75 tsp dried oregano, lemon zest, salt, and pepper until smooth. Finely dice 100g halloumi, slice 1 scallion, chop 1 tbsp mint and 1 tbsp parsley. Grease a 6-hole muffin tin with 0.5 tbsp olive oil, using 4 holes.
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.
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.
Bake
Place tin in a preheated 180°C (350°F) oven for 20–22 minutes until tops are set, lightly golden, and a skewer inserted comes out clean. Cool in the tin 10 minutes, then run a knife around each and lift onto a rack to cool fully.
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 6 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.