Pizza Egg Muffins (Breakfast Egg Muffins)

Pizza Egg Muffins - These make ahead breakfast egg muffins are packed with flavor, and perfect for breakfast. Freezer friendly too.

Pizza Egg Muffins (Breakfast Egg Muffins)

Course: Breakfast, Brunch

Cuisine: Fusion, North American

Diet: Gluten Free

Prep Time: 45

Cook Time: 15

Total Time: 1

Servings: servings

Calories: 165kcal

Author: Dini Kodippili

These pizza egg muffins are packed with flavor with all the usual pizza toppings and add-ins. A deliciously healthy and wholesome breakfast for busy mornings, and these can be frozen for up to a week. Plus, they are paleo-friendly.

EASY - This can be made even by beginner cooks and is a great way to meal prep for busy mornings.

Print Recipe

Ingredients

12 large eggs
¾ tsp sea salt add less for low sodium, as the cheese can also add salt to the mixture.
½ tsp garlic powder
½ tsp onion powder
⅓ cup cream or milk. Or use cottage cheese for extra protein.
1 ¼ cup shredded cheese I used monterey jack. You can use cheddar as well.
115 g cooked spicy ground sausage meat or chopped pepperoni
½ red onion chopped finely (about ½ cup )
Handful of basil leaves chopped
½ cup marinara sauce or tomato pizza sauce

Instructions

Place the eggs, salt, garlic, onion powder and cream in a large mug or bowl. Blend to have a smooth mixture with a stick blender or whisk until you have a smooth egg mix. I prefer to blend if I use cottage cheese. Stir in about ½ cup of cheese.
12 large eggs, ¾ tsp sea salt, ½ tsp garlic powder, ½ tsp onion powder, ⅓ cup cream, 1 ¼ cup shredded cheese
Butter the cavities of a regular muffin tray (or spray with non-stick spray).
Pour the egg mix into each cavity (about ⅔ full).
Add a spoonful of the cooked sausage, some chopped onions, basil leaves, and top with a spoonful of marinara sauce.
115 g cooked spicy ground sausage meat, ½ red onion, Handful of basil leaves, ½ cup marinara sauce
Sprinkle the remaining cheese over each of the muffins.
1 ¼ cup shredded cheese
Bake at 325°F for about 15 minutes, until the surface of the egg muffins are just set.
Remove from the oven and let them cool down slightly. Then remove the egg muffins from the muffin tray and let them cool down completely.
Serve with extra marinara sauce and chopped herbs.
FREEZING INSTRUCTIONS - freeze the egg muffins in one layer on a baking tray, covered with plastic wrap. Then, place the frozen egg muffins in freezer friendly bags until needed.
Reheating instructions - let the egg muffins thaw out in the fridge overnight. Reheat in the microwave for about 1 - 2 minutes, covered with wax paper or parchment paper.

Nutrition