Sausage Pizza Egg Muffins

Picture this: breakfast meets pizza in a perfect, bite-sized combo. Sausage Pizza Egg Muffins are loaded with savory sausage, fluffy eggs, and bursts of flavor from sun-dried tomatoes. The best part? They’re super versatile—you can have them for breakfast, brunch, or even as a quick snack.

Plus, they’re Paleo and Whole30-friendly, meaning they’re naturally low-carb, grain-free, and dairy-free. If you’re into meal prep, you’re going to adore these. Why? They’re easy to make, store well, and taste amazing even days later. Ready? Let’s dive in.

Quick Recipe Facts

• Total Time: 35 minutes (15 to prep, 20 to bake)
• Servings: Makes 12 muffins (scale up or down as needed)
• Difficulty: Crazy simple. Even beginners can nail this!
• What You’ll Need:
• Muffin tin (or silicone molds—trust me, they’re magic for non-stick)
• Skillet
• Mixing bowls
• Whisk and spatula

Meal Prep Win:

These muffins keep in the fridge for 5 days or in the freezer for up to 3 months. Perfect for grab-and-go mornings!

What You’ll Need

Ingredients:

• 3/4 lb pork sausage – Look for a clean option with no added sugar if you’re sticking to Paleo or Whole30.
• 2 garlic cloves, minced – Optional, but trust me, it’s worth it.
• Crushed red pepper – Just a pinch for a little kick.
• 2/3 cup sun-dried tomatoes, chopped – Soak them for a bit if they’re too hard.
• 2 tsp Italian seasoning – This is your flavor hero.
• 1 tsp onion powder – Because eggs + onion = yum.
• 9 large eggs – The stars of the show.
• 1/4 tsp sea salt
• 1–2 tsp coconut oil – Use this to cook the sausage and grease the muffin tin.

Swap This for That:

• No pork? Use ground turkey or chicken.
• Don’t love sun-dried tomatoes? Try fresh cherry tomatoes.
• Coconut oil not your thing? Use olive or avocado oil.

How to Make Them

Step 1: Prep Your Oven

Set that oven to 400°F (200°C). Grease your muffin tin generously with coconut oil or grab silicone molds if you’ve got them.

Step 2: Cook the Sausage

Heat 1–2 teaspoons of oil in a skillet over medium heat. Crumble the sausage into the pan and sprinkle in a dash of red pepper. Cook until it starts to brown, then toss in the garlic. Cook a bit more, stirring to break up those sausage chunks, until it’s fully browned and smelling amazing.

Got some extra grease in the pan? Drain it so the muffins don’t turn oily later. Stir in the sun-dried tomatoes, cook for another minute, and set aside.

Step 3: Whisk Those Eggs

In a large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Keep going until the mixture looks light and frothy—those bubbles mean fluffier muffins!

Step 4: Combine Everything

Mix the slightly cooled sausage-tomato goodness into the eggs. Spoon the mixture into your muffin cups, filling them about three-fourths full.

Step 5: Bake to Perfection

Pop the muffin tin into the oven and bake for 15–20 minutes. The tops should puff up and turn a little golden. To check if they’re done, stick a toothpick in one; if it comes out clean, you’re good to go!

Step 6: Cool and Enjoy

Let the muffins cool for 5 minutes before taking them out of the tin. If they’re stuck, just run a knife around the edges, and they’ll pop right out.

Tips, Variations, and More

Make It Your Own:

• Love Cheese? Sprinkle some shredded cheese on top before baking.
• Vegetarian Option: Swap sausage for sautéed mushrooms or spinach.
• Spice Things Up: Add more red pepper or throw in diced jalapeños.

Change with the Seasons:

In summer, skip the sun-dried tomatoes and try zucchini or bell peppers for a fresh twist.

How to Serve and Store

What to Serve Them With:

• A few avocado slices or a handful of greens—they make a great match.
• Pair with roasted sweet potatoes or a light fruit salad if you want a heartier meal.

Storing Leftovers:

• Fridge: Keep them in an airtight container for 5 days.
• Freezer: Wrap each muffin in plastic or foil, then toss them in a freezer bag. They’ll last up to 3 months.

Reheat Like a Pro:

• Microwave from the fridge: 30 seconds per muffin.
• If frozen: Let them thaw in the fridge overnight and then reheat.

Why You’ll Keep Coming Back to These Muffins

They’re fast, easy, and packed with flavor. Whether you’re grabbing breakfast on your way out or need a protein boost after a workout, these little guys won’t let you down. Make a batch this week and see for yourself—you just might end up adding them to your regular rotation.

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