Sausage Pizza Egg Muffins (Paleo)
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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.
Author: Lisa Kerhin

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.