Paleo Pizza Egg Muffins
Servings: 12 muffins
These Paleo egg muffins have the flavors of yummy pizza yet are dairy-free and gluten-free! Make these ahead of time for a quick breakfast on the go. (Also Keto and nut-free)
- 10 Eggs
- 1/4 cup Coconut Milk (or other non-dairy milk)
- 1/4 tsp Sea Salt
- 1/4 tsp dried Oregano
- 1/8 tsp Black Pepper
- 1 cup Tomatoes (diced (about 1 large or 2 small))
- 4 oz Pepperoni (Applegate makes a good one, chopped)
- 1/4 cup Black Olives (pitted and chopped)
Preheat oven to 350 F. If using a standard muffin tin, line the tin with paper liners. I recommend using a silicone muffin tin for egg muffins though since they just slide right out and cleanup is minimal.
In a large bowl, whisk together the eggs, coconut milk, salt, oregano, and pepper. Add in the tomatoes, pepperoni, and olives and mix. Pour the mixture into the muffin cups evenly.
Bake for 30 minutes or until the muffins are set.
These are best made in a silicone muffin tray - makes for super easy removal of the muffins and cleanup.
Serving: 2-3 muffins
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