Pizza Egg Muffins (Make Ahead Weekday Breakfast!)
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5.0
6 reviews
Excellent
Pizza Egg Muffins (Make Ahead Weekday Breakfast!)
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Pizza Egg Muffins are protein packed, stuffed with veggies, and taste amazing. Make ahead, pop in the freezer, and microwave them on your way out the door.
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Ingredients
- 12 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 dashes crushed red pepper or to taste
- 1/2 teaspoon garlic powder
- 1/2 cup shredded Mozzarella cheese
- 1 green onion cut into 3 inch segments
- 1 green bell pepper chopped into 2-inch segments
- 2 smallish tomatoes roughly chopped
- 3 handfuls spinach about 2 cups
- 5 ounces pepperoni save a 1-inch-stack to top muffins with
- 1/2-1 cup mozzarella cheese to top muffins
Instructions
- Preheat oven to 350 degrees F. Grease 2 muffin tins with butter, oil, or nonstick spray. Be very generous!
- Add 12 eggs to a large mixing bowl (I used my stand mixer).
- Add salt, pepper, crushed red pepper, and garlic.
- Add 1/2 cup cheese. Whisk together.
- In a food processor*, add the green onion and green bell pepper. Pulse in 1-second intervals until the vegetables are chopped but not completely pulverized (see photos). Add veggies to the bowl with the eggs.
- Add the tomatoes and spinach to the food processor. Pulse in 1-second intervals until the vegetables are chopped but not completely pulverized (see photos). Add veggies to the bowl with the eggs.
- Add pepperoni to the food processor (save some to top muffins with!) Process until finely chopped. Add to the egg mixture.
- Give the egg mixture a final whisking, then use a measuring cup to fill the muffin tins. Try to distribute the vegetables evenly. Fill each tin about 2/3 full, see photos.
- Top each muffin with a teaspoon or two of cheese. Slice the remaining pepperoni into quarters. Top each muffin with a few pepperonis.
- Bake at 350 for about 22-24 minutes, or until a toothpick comes out clean. If you bake both pans at the same time, switch the pans halfway through baking time.
- Be aware that the muffins will puff up significantly in the oven and fall immediately when you take them out.
- After they have cooled several minutes in the pan, run a knife or spatula around the edge of each muffin and gently lift it out.
- Enjoy immediately, or let cool completely and save for later in the week. Wrap each muffin individually in a square of plastic wrap, then place in a large freezer safe ziplock bag. Seal and freeze. They will last at least 1 month in the freezer, I haven't tested longer than that.
- To reheat: Remove muffin from the plastic wrap and place on top of a paper towel on a plate. Microwave on high for 1 minute, then check to see if it's hot enough. It might need another 30-60 seconds. Don't over heat or the eggs will become rubbery.
Notes
- *If you don't have a food processor you can just chop all the vegetables. It will take longer but it will work fine!
Nutrition Information
Show Details
Serving
1muffin
Calories
105kcal
(5%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
122mg
(41%)
Potassium
145mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
848IU
(17%)
Vitamin C
9mg
(10%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 105kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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