About This Recipe
Pepperoni Pizza Egg Cups take the flavors of pizza and make it into a paleo and Whole30 approved breakfast, great for meal prep or breakfast on the go!
Ingredients
- 1 green pepper, diced (135 grams)
- 8 mushrooms, diced (160 grams)
- 1/4 cup pizza sauce + more for topping*
- 12 large pieces of pepperoni*
- 7 large eggs
- pinch of dried basil
- pinch of red pepper flakes
- salt and pepper, to taste
- avocado oil, for greasing
Instructions
- Preheat oven to 350 degrees. Grease a muffin tin with avocado oil to prevent sticking.
- Heat a large sauté pan over medium heat. Spray with avocado oil and let it get hot, about 30 seconds. Add green pepper and cook for 3 minutes, stirring occasionally. Add mushrooms and cook for another 2 minutes. Add 1/4 cup pizza sauce and mix well. Remove from heat.
- In a large bowl whisk eggs together with salt and pepper.
- Place pepperoni in muffin tins, creating a cup to hold the toppings. Add 1 heaping tablespoon of pepper and mushroom mixture in each cup. Repeat until muffin tin is full. Divide whisked eggs evenly among pepperoni cups. Top with a little more pizza sauce (optional) and a pinch of dried basil and red pepper flakes.
- Bake for 12 minutes or until eggs are set and no longer jiggle. Let cool for a few minutes.
- Enjoy!
Source: This recipe is from
Kelly.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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