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Halloumi & Egg Protein Pots
If you’re tired of meal prepping overnight oats here’s a really tasty breakfast idea with over 32 grams of protein and 7g of fibre.
SERVES
4
CALORIES
442
COOKING TIME
20 mins
DIFFICULTY
simple
What are Halloumi & Egg Protein Pots?
Halloumi & Egg Protein Pots are a nutritious breakfast option that’s perfect for meal prep. They combine halloumi, eggs, spinach, and baked beans in individual pots, creating a high-protein, high-fibre meal that’s easy to make ahead and enjoy throughout the week.
Can I meal prep these in advance?
These Halloumi & Egg Protein Pots are ideal for meal prep. Prepare multiple pots at once and store them in the fridge for up to 3–4 days. Reheat in the oven or microwave for a quick, protein-packed breakfast.
Is this breakfast high in protein?
Absolutely. With halloumi and eggs as the main ingredients, these pots are packed with protein, making them perfect for keeping you full throughout the morning. Adding spinach and baked beans also gives extra fibre and nutrients.
Are these pots vegetarian?
They are indeed – this recipe is perfect for vegetarians 🙂
Can I customise the ingredients?
Definitely. You can add herbs, spices, or other vegetables like peppers, tomatoes, or mushrooms to suit your taste. These meal prep pots are versatile and easy to adapt.
How do I serve Halloumi & Egg Protein Pots?
Serve them warm straight from the oven or microwave. They’re perfect as a standalone breakfast, or paired with wholegrain toast or avocado for an extra filling meal.
Why is halloumi a good choice for breakfast?
Halloumi adds protein and a satisfying, slightly salty flavour to your breakfast. It holds its texture when baked, making it perfect for these meal prep pots and adding variety to traditional morning meals.
Method
Step 1
Airfry your halloumi slices for 20 mins at 200 making sure to flip half way. If you want a quicker method, you can pop them in the grill or fry on a pan for a few minutes each side.
Step 2
While the halloumi is cooking, add some water to a saucepan and bring to the boil. Add your eggs and let them cook for 6 minutes. When done, pop the eggs into a bowl of ice cold water for 2-3 minutes. Peel and set aside.
Step 3
When the halloumi is cooked, start assembling your pots by adding a handful of spinach to each pot. Then 3-4 tbsp of beans, your halloumi slices and an egg. Top with some sesame seeds and parsley.
Step 4
Pop into the fridge (these last up to 3-4 days). Enjoy 🙂
Ingredients
8 slices of halloumi (1 and a half blocks)
100g spinach
1 1/2 cans of reduced sugar baked beans
4 large eggs
Salt and pepper
1 tsp sesame seeds
Parsley, to garnish
