Name: High-Protein Mediterranean Breakfast Plate
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup greek yogurt (non-fat, low-fat, or full-fat); extra virgin olive oil; za'atar; 4 large eggs; 4 oz halloumi (sliced into ½-inch planks); 1 cup cherry tomatoes (halved); extra virgin olive oil; ½ lemon; salt to taste; 1 cup persian cucumbers (sliced on the bias); ¼ cup kalamata olives; 1 pita (warmed and cut into wedges)

In this post:

Why You’ll Love It
Key Ingredients
How To Make It
Victoria’s Tips
Swaps & Substitutions
Storage & Meal Prep
More High-Protein Breakfast Recipes
The Recipe
More Recipes To Try

I’ve really been on a savory breakfast kick recently, and this High-Protein Mediterranean Breakfast Plate is my newest breakfast hyper fixation.

This summer, my travel plans are a little bit laid back, so I’ve been turning to food to take me on my global adventures. So this breakfast plate is my morning trip to the Mediterranean.

It all starts with a bed of Greek yogurt, which I season with a bit of olive oil and za’atar. It gets topped with jammy eggs, fried halloumi, tomatoes and cucumbers, some kalamata olives, and pita to scoop everything up with.

I meeeeannn, what’s not to love?

It’s designed as a breakfast plate, but you could really eat this any time of day. It takes just 20 minutes to throw together, has about 500 calories, and 38 grams of protein. Tick. Tick. Tick.

Easy mediterranean breakfast plate with halloumi, jammy eggs, greek yogurt, and warm pita on the side

Why You’ll Love It

High protein. 38 grams of protein per plate. This is the kind of breakfast that keeps you full all morning long.
Savory. If you’re a little burnt out on sweet breakfast, this is going to be your new go-to. It’s creamy, briny, herby, and full of flavor.
Loaded with nutrition. Not only is it high protein, but it’s also got loads of veggies, fiber, and healthy fats. The kind of breakfast that gets your day started on the right foot.
Totally customizable. Use whatever veggies you have on hand, cook the eggs however you prefer them, and swap the toppings for your favorites.
Real-food ingredients. This uses real whole foods, no protein powder. Just greek yogurt, eggs, halloumi, veggies, and some good olive oil.

Love a savory breakfast? Try my Savory Cottage Cheese Breakfast Bowl. Same format as this, but with cottage cheese and different toppings.

Close-up of a mediterranean breakfast plate with jammy soft-boiled eggs, halloumi, and za'atar greek yogurt

Key Ingredients

This Mediterranean breakfast plate is super customizable, but here are the essentials.

Greek yogurt or labneh. The creamy base of this plate. I like to add a good swoosh across the plate and top it with za’atar and olive oil. You can use full-fat, low-fat, or non-fat here.
Za’atar. Za’atar brings so much nice earthy, sesame-flecked Mediterranean flavor. It’s worth having in your spice cabinet, but if you don’t have it, I’ve got some swaps suggested below.
Eggs. I like mine jammy here. Seven minutes is my ideal time, but you can cook your eggs however you like them.
Halloumi. This one ingredient I will literally never get enough of. It’s a squeaky, salty cheese that gets crisped until golden, and it also secretly packs a bunch of protein.
Cucumbers, tomatoes, and kalamata olives. This is where you can let your creativity run free. Use whatever you love, but this is a classic Mediterranean trio.
Pita. An optional side here, but I love just a little bit of pita to scoop everything up. It’s the perfect vehicle.

How To Make It

This plate takes just a couple of minutes to put together, but it really is super simple.

Boil your eggs. Lower the eggs into gently boiling water and set a timer for exactly 7 minutes, then transfer to an ice bath. Leave for 2 to 5 minutes, then peel clean.
Marinate your tomatoes. While the eggs cook, toss your halved cherry tomatoes in a bit of olive oil, lemon, and salt. If you’re feeling fancy, you can throw in some fresh herbs too.
Sear the halloumi. Put your sliced halloumi in a dry nonstick pan over medium heat for a couple of minutes on each side, until golden and crispy.
Assemble. Spoon your greek yogurt across the plate and spread it into a swoop with the back of a spoon, then drizzle on some olive oil and a sprinkle of za’atar. Arrange the eggs, halloumi, cucumber, tomatoes, and olives around the yogurt. Finally, tuck in the warm pita and dig in.

Want a savory breakfast you can eat with your hands? Try my High-Protein Breakfast Tacos.

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Victoria’s Tips

Here are a couple of things that take this from good to great.

Choose a high-quality yogurt. Use a thick greek yogurt or even a labneh if you want to keep things traditional. It’s a perfect creamy base for everything you’re going to pile on top.
Watch your egg timer. Exactly seven minutes is the sweet spot for a jammy yolk. If that’s not your thing, go for eight or nine minutes and you’ll get something a little more set.
Use a dry pan for the halloumi. If you’ve never cooked halloumi before, add it to a dry pan. First it releases a bunch of water and makes you feel like you’re cooking wrong, then suddenly it turns golden, crispy, and delicious.

High-protein mediterranean breakfast plate with jammy eggs, halloumi, marinated tomatoes, olives, and za'atar yogurt

Swaps & Substitutions

Need to swap something? Here’s what works:

Greek yogurt. Use an unsweetened non-dairy yogurt, or even swap in cottage cheese.
Za’atar. If you don’t have za’atar lying around, you can use a blend of dried oregano, dried thyme, and toasted sesame seeds to get pretty close. In a pinch, just some plain dried oregano works.
Dukkah is a great alternative if you want something a little more nutty and crunchy.
Halloumi. If halloumi is too hard to find, crumbled feta, crispy chickpeas, or even smoked salmon would all be great here.
Veggies. Roasted red pepper, some finely shaved fennel, or even thinly sliced radishes would all work.
Pita. If you’re looking to keep this gluten-free, just use a gluten-free pita or skip it altogether.

Want something to eat on the go? Check out 7 High-Protein Breakfast On The Go Ideas.

Jammy soft-boiled eggs cut open over za'atar greek yogurt with halloumi, olives, and cucumber

Storage & Meal Prep

This plate is best assembled fresh, but you can prep a couple of the components ahead of time. Soft-boil your eggs and marinate your tomatoes, and both keep in an airtight container in the fridge for up to 3 days.

With those done, it’s really just 5 minutes of prep. Fry up the halloumi, then assemble.