Sausage Pizza Egg Muffins (Paleo)
Sausage Pizza Egg Muffins are protein-packed, stuffed with vegetables, simple to make, and totally delicious. The tasty muffins are Paleo, Whole30, low-carb, and great for any meal of the day.
Welcome to the June Pinterest Challenge Blog Hop! The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! So this month, I chose to make sausage pizza egg muffins from this pin. The recipe is from Paleo Running Mom and her site is amazing. Previously, I have tried (with great success) these pins: Homemade Banana Cream Pie and Kielbasa, Peppers, and Potato Hash.
I wanted to make something that would be great for any meal of the day, and that I could make a large batch of to either freeze or keep in the refrigerator. Some days it’s hard to stick to the healthy way of eating I’ve been getting very used to and with these sausage pizza egg muffins, it’s easier. Ya know, you get hungry and go searching for food and then it can go down hill from there. So, the muffins make it easy to grab and go. Just heat them up a few seconds in the microwave and boom, healthy and yummy food in your stomach.
The recipe was easy to follow, and the only changes I made were to add sauteed onions and a bit of diced red peppers. I used this brand of sun-dried tomatoes in the recipe and they were wonderful. I got 12 muffins from the recipe and refrigerated what we didn’t have for breakfast in a resealable bag. They’re good up to about 5 days in the refrigerator, longer in the freezer.
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Sausage Pizza Egg Muffins (Paleo)
Ingredients
- 3/4 lb spicy ground sausage paleo approved
- 2 cloves garlic minced
- dash of crushed red pepper optional
- 2/3 cup chopped sun dried tomatoes
- 2 tsp Italian seasoning
- 1/4 cup diced onion
- 2 tbsp diced red bell peppers
- 9 eggs
- Salt and pepper to taste
- 1-2 tsp coconut oil for cooking the sausage plus extra for greasing muffin cups
- Preheat oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
- Heat a large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the sausage and a dash of crushed red pepper if using, and as the sausage cooks, break up into smaller pieces. When the sausage is nearly cooked, add the onion and red bell peppers. Cook until sausage is done and the vegetables are tender.
- Once the sausage is done add the garlic and chopped sundried tomatoes and stir into the mixture. Cook another minute, then remove from heat and set aside.
- In a large bowl whisk together the eggs, Italian seasoning, salt and pepper. Then, add the sausage mixture into the eggs and combine.
- Fill muffin cups 3/4 of the way to the top until the mixture is used up and bake for about 15 minutes, or until the eggs are set and the muffins just begin to brown.
- Remove from oven and let cool a few minutes before serving.
Instructions
- Preheat oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
- Heat a large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the sausage and a dash of crushed red pepper (if using), and as the sausage cooks, break up into smaller pieces. When the sausage is nearly cooked, add the onion and red bell peppers. Cook until sausage is done and the vegetables are tender.
- Once the sausage is done, add the garlic and chopped sundried tomatoes and stir into the mixture. Cook another minute, then remove from heat and set aside.
- In a large bowl, whisk together the eggs, Italian seasoning, salt and pepper. Then, add the sausage mixture into the eggs and combine.
- Fill muffin cups 3/4 of the way to the top until the mixture is used up, and bake for about 15 minutes, or until the eggs are set and the muffins just begin to brown.
- Remove from oven and let cool a few minutes before serving.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
These will be great to have in the freezer for quick breakfasts. Pinning!
That sounds so delicious! I love that you could easily change out the veggies to have a totally different meal idea too. Pinned.
This looks yummy! I can’t wait to try it.
I often make egg muffins for breakfast and your recipe is another wonderful variation I can try! Thanks for sharing! Pinned and printed!
These look yummy and I love you can freeze them or just keep in the fridge for five days. Pinning!
That Looks so yum. I wish I could hop into my kitchen now and start making them. As you said they do store well. I wonder if they do well when reheating, too?
This is a wonderful recipe for those long days and you want something quick. I could have used one tonight. 🙂
I need to make these for my husband – he loves to have a good “to-go” snack!
My hubs would love these. Beats a Pop-tart hands down.
I make muffins like these from time to time for the family too. It’s a great way to have a protein packed snack versus junk food. Pinned.
Oh My YUM! I know how good these are. They are great for on the go too because you can hold it like a sandwich! Such a yummy breakfast, it’s a treat.
I bought eggs just today not realising that we already had a load in the fridge, These could be the perfect brunch for tomorrow! Thanks.