Back by popular demand - Egg Muffins with an Italian twist! If you know me, you know that pizza is my love language. I could eat it for breakfast, lunch and dinner or even as a midnight snack. So, naturally, I wanted to take the classic pizza toppings and incorporate them into a drool worthy breakfast item. Without further adieu, I present to you my Pizza Egg Muffins. It’s pizza in egg form and fitting for any breakfast menu!
My Pizza Egg Muffin recipe starts off with a dozen eggs, tomato paste, Italian seasoning, pepperoni, mozzarella and basil. Sour cream or Greek yoghurt is added to the mix to create a lighter, fluffier and creamier egg cup. All these ingredients come together to produce a satisfying and savoury bite that is reminiscent of a slice of pepperoni pizza! What could be better?!
If you’re looking for a back to school or meal prep idea, these gems can be made in advance, enjoyed for a few days and are definitely freezer friendly. They are perfect for breakfast, brunch, lunch, dinner or as a snack! So, let me show you how it’s done! Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 23 - 25 minutes
Total Time: 33 - 35 minutes
Serves: Makes 12 Egg Muffins
Ingredients:
12 large eggs
1/4 cup sour cream or Greek yoghurt
1 Tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp ground pepper
24 slices of pepperoni (See Notes below)
1/4 cup mozzarella, grated
12 basil leaves (optional)
1 Tbsp olive oil, for greasing the pan
Instructions:
Preheat the oven to 350F and grease a non-stick muffin tray (12 muffin capacity) with 1 Tbsp olive oil.
To a large mixing bowl, add the eggs, sour cream or Greek yoghurt, tomato paste, Italian seasoning, garlic powder, salt and pepper. Using a whisk, beat the mixture for 1 minute or until light and fluffy.
Lay a slice of pepperoni at the bottom of each of the muffin cups.
Distribute the egg mixture evenly amongst the muffin cups. Then, top each with a sprinkling of mozzarella cheese, a slice of pepperoni and a basil leaf.
Transfer the muffin tray to the oven and bake for 23 - 25 minutes or until the eggs are fully set. Serve and enjoy!
Notes:
Silicone Makes for Easier Cleanup: I have made this recipe using the standard non-stick muffin trays as well as their silicone counterpart. While both get the job done, and get it done well, the silicone muffin trays make for easier removal and overall cleanup.
Substituting the Pepperoni: To give these egg muffins the pizzeria treatment, I like using sliced pepperoni. However, if you are not a fan of or are avoiding red meat, you can easily substitute the pepperoni in this recipe with sliced turkey or chicken. For this recipe, you will need 6 slices of turkey or chicken. Cut each slice into quarters and use 2 pieces for each muffin, specifically one for the base and the other as a topper.
Comments