Halloumi and Scrambled Egg Power Plate

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When you need a protein-packed breakfast that feels indulgent yet nourishing, the Halloumi and Scrambled Egg Power Plate checks every box. This vibrant dish combines creamy scrambled eggs, juicy cherry tomatoes, hearty mushrooms, and golden grilled halloumi. The textures and flavors play beautifully off one another—melty, crisp, earthy, and tangy.

Not only is this meal visually stunning, it’s also incredibly satisfying and quick to whip up. Whether you’re fueling up for a busy day or looking for a wholesome weekend brunch idea, this power plate is a reliable go-to with Mediterranean flair.

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What Kind of Halloumi Should I Use?

Look for a high-quality halloumi made from a blend of goat’s and sheep’s milk for maximum flavor. Pre-sliced blocks are convenient, but slicing your own ensures thicker, grill-friendly portions. Always pat the cheese dry before grilling to get that signature golden crust.

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Ingredients for the Halloumi and Scrambled Egg Power Plate

• Halloumi Cheese: This semi-firm cheese holds up beautifully to grilling. Its salty bite adds richness and protein to the plate.
• Eggs: The foundation of your scramble. Choose fresh, large eggs for fluffier results.
• Cherry Tomatoes: Sweet and slightly acidic, they balance out the richness with a juicy pop.
• Mushrooms: Their savory, umami flavor pairs well with the eggs and tomatoes.
• Butter or Olive Oil: For sautéing the mushrooms and tomatoes, and giving your eggs that luscious texture.
• Salt & Pepper: Simple seasoning goes a long way to elevate natural flavors.
• Milk or Cream (optional): Just a splash in the eggs can make them extra soft and creamy.

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How To Make the Halloumi and Scrambled Egg Power Plate

Step 1: Prepare the Vegetables

Slice your cherry tomatoes in halves and clean and slice the mushrooms. Heat a skillet over medium heat and add a small knob of butter or a drizzle of olive oil. Sauté the mushrooms for about 5 minutes until browned and softened. Add the tomatoes and cook for another 2-3 minutes until just blistered. Season with salt and pepper, then remove from the pan and set aside.

Step 2: Grill the Halloumi

While the vegetables cook, slice the halloumi into thick pieces about 1/3 inch thick. Heat a grill pan or non-stick skillet over medium-high heat. Add the slices without oil (halloumi has enough fat on its own) and grill each side for 2-3 minutes until golden and slightly crispy. Remove and set aside.

Step 3: Scramble the Eggs

Crack the eggs into a bowl, add a pinch of salt, pepper, and a splash of milk or cream if using. Whisk until combined. Melt a bit of butter in a non-stick pan over medium-low heat. Pour in the eggs and gently stir with a spatula, pushing from the edges to the center. Cook until just set but still creamy.

Step 4: Assemble Your Power Plate

Spoon the scrambled eggs onto your plate. Arrange the grilled halloumi slices, sautéed mushrooms, and cherry tomatoes around them. Add a final crack of black pepper or a sprinkle of herbs if you like.

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Serving and Storing the Halloumi and Scrambled Egg Power Plate

Serve this dish warm straight from the skillet for the best texture and flavor. Halloumi is at its peak right off the grill, with its crispy edges and tender bite. Pair with crusty bread or pita for an extra layer of heartiness.

If you need to store leftovers, separate each component in an airtight container. The eggs and vegetables will keep well in the fridge for up to 2 days. Reheat gently over low heat. Halloumi is best reheated in a pan to revive its crispy texture—avoid microwaving, which can make it rubbery.

Frequently Asked Questions

How do I keep scrambled eggs creamy and not dry?

Cook them low and slow. Stir continuously and remove them from the heat while still slightly glossy—they’ll finish cooking off the burner.

Can I substitute another cheese for halloumi?

While halloumi is unique for grilling, paneer or queso panela are good alternatives. Avoid cheeses that melt too much like mozzarella.

Is this recipe suitable for vegetarians?

Yes! All ingredients are plant-based and dairy-friendly.

Can I add herbs or spices?

Absolutely. Try adding fresh thyme, oregano, or a sprinkle of smoked paprika for an extra kick.

What if I don’t eat dairy?

Swap the halloumi with a firm tofu seasoned well, and use plant-based butter for cooking.

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Want More Breakfast Ideas with a Twist?

If you love this Halloumi and Scrambled Egg Power Plate, you’ll probably enjoy these other flavorful breakfasts:

• Cottage Cheese Egg Bites Recipe for a protein-packed, grab-and-go option.
• Best Fluffy Pancake Recipe when you’re craving a soft and airy stack.
• Homemade Flaky Croissants if you’re in the mood to bake buttery, layered pastry.
• Delicious Corned Beef Hash for a savory skillet-style breakfast.
• Mississippi Sin Quiche when you’re feeding a crowd and want something indulgent.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you pair it with avocado? Toss in extra herbs? Try a vegan version?

I love seeing how you make these recipes your own. Feel free to share questions too—let’s help each other create better breakfasts!

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