Pizza Egg Muffins

Breakfast can be a tricky meal when you are eating a paleo diet or on a round of Whole30. (Here is a link to an original post I wrote that explains more about what paleo/Whole30 means.) You want it to be a filling meal with plenty of protein and fat, and it needs to be as full of veggies as possible. For weekdays, it's gotta be grab and go for Tyler. There have been a few mornings that I didn't have meals prepped and I had to get up at 5am to cook him breakfast, like we were living in our little house on the prairie, and that just is not a feasible option for me-- but more power to you if that is something you can do. Sleep is a precious commodity these days so I take all of it I can get.

These little muffins are perfect to make ahead and grab in the morning, wrap a couple in a paper towel and pop in the microwave for a 30ish seconds, and get out the door.      

 

Ingredients

• 1 lb pork sausage - we prefer hot (Williams brand)
• 2 cloves garlic, pressed through garlic press        
• 1 cup chopped sun dried tomatoes (Mezzetta Sun Ripened Dried Tomato & Olive Oil)       
• pizza toppings of your choice - I used 3 mushrooms, chopped and 1/3 bag of baby spinach
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp pepper
• 1 tsp oregano
• 1 tsp basil         
• 9 eggs         
• 1/4 tsp sea salt
• 1-2 tsp coconut oil for greasing muffin cups

 

(Things in parentheses are the items I was able to purchase locally at the Tompkinsville WalMart that are compliant to the Whole30, meaning no sugar, soy, etc.) 

 

Instructions

1. Preheat your oven to 400 degrees and grease a 12 cup Pampered Chef brownie pan or muffin tin well with coconut oil to prevent sticking. (An easy way to do this is to take a clean paper towel and wrap it around your finger and dip into the coconut oil, then rub into the corners of the pan to ensure that the eggs won't stick.) 
2. Heat a medium skillet over medium heat. Add the sausage and break up with a wooden spoon or mix n' chop. Press the garlic to the pan using garlic press when the sausage is halfway browned
3. Once the sausage is almost browned, drain excess grease. Return to pan and then add the chopped sundried tomatoes and other desired veggies, such as mushrooms and spinach, and stir into the mixture. Cook another minute, then remove from heat and set aside.
4. In the Small Batter Bowl, whisk together the eggs, garlic powder, onion powder, pepper, oregano, basil, and salt.
5. Spoon approximately two tablespoons of sausage and veggie mixture into the wells of the muffin or brownie pan.
6. Pour eggs over the meat and veggie mixture.
7. Bake about 15 minutes, or until the eggs are set and the muffins brown.
8. Remove from oven and let cool on cooling rack. If you are prepping these for the week, place cooled muffins in a zip lock bag or container.

 

 

Original recipe that I modified can be found at:

 - https://www.paleorunningmomma.com/sausage-pizza-egg-muffins-paleo-whole30/