pizza egg cups

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!

Pepperoni Pizza Egg Cups

green pepper, diced (135 grams)

mushrooms, diced (160 grams)

pizza sauce

pepperoni*

eggs

basil

red pepper flakes

salt and pepper,

avocado oil,

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!

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Pepperoni Pizza Egg Cups

Top 1 pizza egg cups recipes from across the web

The most viewed pizza egg cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pepperoni Pizza Egg Cups

The most viewed pizza egg cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine