Sausage Pizza Egg Muffins
Sausage Pizza Egg Muffins bring together the best of breakfast and pizza in one quick, protein-packed bite. Think juicy sausage, tangy sun-dried tomatoes, and Italian herbs baked into fluffy egg cups. They’re low-carb, Paleo-friendly, and totally customizable. Perfect for meal prep or busy mornings when you need something fast and delicious!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast on-the-go, protein-packed snacks, or brunch spreads
Ingredients
- 3/4 lb pork sausage – Go for one with no added sugar (Paleo-approved!)
- 2 cloves garlic, minced – Optional, but adds a ton of flavor
- Dash of crushed red pepper – Adjust based on your spice tolerance
- 2/3 cup sun-dried tomatoes, chopped – Soak if too dry to soften
- 2 tsp Italian seasoning – Think oregano, basil, and friends
- 1 tsp onion powder – A little extra savory goodness
- 9 large eggs – The crucial base!
- 1/4 tsp fine-grain sea salt – Just a pinch for balance
- 1–2 tsp coconut oil – For cooking sausage and greasing the muffin tin
Instructions
Set your oven to 400°F (200°C). Grease all 12 cups of your muffin tin with coconut oil—generously! This stops sticking.
Heat a little coconut oil in a skillet over medium heat. Add the sausage, breaking it up as it cooks. When it’s halfway done, toss in the garlic and a pinch of crushed red pepper. Cook until browned and fragrant. Stir in the chopped sun-dried tomatoes and let it all cook together for another minute, then set the pan aside to cool for a bit.
Pro Tip: If the sausage is really greasy, drain the fat before adding it to the eggs.
Grab a large bowl and whisk together the eggs, Italian seasoning, onion powder, and salt. Keep whisking until the mixture looks slightly frothy.
Add the cooled sausage mixture to the eggs and stir until it’s evenly combined. Spoon the mixture into your muffin tin, filling each cup about 3/4 full.
Heads-Up: They’ll puff up as they bake, so don’t overfill!
Slide the muffin tin into the oven and bake for 15–20 minutes. You’ll know they’re done when the tops are slightly golden and the eggs feel set.
Test It: Stick a toothpick into the center of a muffin. If it comes out clean, you’re good to go.
Let the muffins cool in the tin for about 5 minutes. Then, run a knife around the edges to release them easily. Serve warm or stash them for later.
Notes
Tips for Success
- Want easy cleanup? Silicone muffin molds make removal a breeze.
- Hard sun-dried tomatoes? Soak them in warm water for about 10 minutes before chopping.
- Spice it up. Add extra crushed red pepper or even diced jalapeños.
Storage & Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Microwave for 30 seconds or bake at 350°F (175°C) for 5–7 minutes.
Serving Ideas
- Pair muffins with avocado slices or a side of fresh greens.
- Drizzle with hot sauce for a spicy kick.
- Hosting brunch? Serve them alongside fruit salad or roasted sweet potatoes for a crowd-friendly spread.
Find it online: https://paleo.recipes/sausage-pizza-egg-muffins/