• Paleo Pizza Egg Muffins Recipe

    Paleo Pizza Egg Muffins are a great pre-workout snack or quick breakfast!

    Paleo Pizza Egg Muffins | stupideasypaleo.com

    They’re loaded with veggies, and they’re gluten- and dairy-free.

    Breakfast can be the toughest meal of the day to get organized with, and my go-to tip for quick morning eats is to steam a dozen eggs on your weekly cook-up day.

    But sometimes, I get tired of just plain eggs, and these little Paleo Pizza Egg Muffins are the perfect solution.

    Paleo Pizza Egg Muffins | stupideasypaleo.com

    I started making egg muffins a couple years ago, and they can be done in a multitude of ways: Add meat and switch up the veggies and spices! You’ll be amazed how many interesting combinations you can come up with.

    These particular Paleo Pizza Egg Muffins would be great with some browned sausage mixed in, too.

    For a tomato-y vibe, toss in some chopped sun-dried tomatoes.

    Even the cat thought they smelled good.

    Paleo Pizza Egg Muffins | stupideasypaleo.com

    Paleo Pizza Egg Muffins Recipe

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 20 mins 2017-03-28T00:20:00+00:00
    Serves 12     adjust servings

    Ingredients

    • 8 oz sliced mushrooms
    • 2 tsp coconut oil
    • 1 cup chopped cooked broccoli
    • 1/4 cup sliced black olives
    • 8 large eggs
    • 2 tbsp coconut milk
    • 1 tbsp Italian seasoning
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper

    Instructions

    1. Preheat the oven to 350F. Line a 12-cup muffin tray with liners and grease them. I use silicone liners like these and grease them lightly with coconut oil. Set aside.
    2. In a medium skillet over medium-high heat, melt the coconut oil. Add the mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Turn off the heat and add the broccoli and black olives. Stir to combine.
    3. In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.
    4. Spoon the veggie mixture evenly into the muffin liners. They should be about ⅔ full. Now, pour the egg mixture evenly into the muffin liners until it’s about ¾ full.
    5. Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.

    by

    Paleo Pizza Egg Muffins | stupideasypaleo.com

     

    Paleo Pizza Egg Muffins Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: 12
    Ingredients
    • 8 oz sliced mushrooms
    • 2 tsp [url href=”http://amzn.to/16xApPV” target=”_blank”]coconut oil[/url]
    • 1 cup chopped cooked broccoli
    • ¼ cup sliced black olives
    • 8 large eggs
    • 2 tbsp [url href=”http://amzn.to/1bJ1vv0″ target=”_blank”]coconut milk[/url]
    • 1 tbsp Flavor God Pizza Seasoning*
    • ½ tsp sea salt
    • ¼ tsp black pepper
    Instructions
    1. Preheat the oven to 350F. Line a 12-cup muffin tray with liners and grease them. I use <a href=”http://amzn.to/1ENjFdt” target=”_blank” data-mce-href=”http://amzn.to/1ENjFdt”>silicone liners like these</a> and grease them lightly with coconut oil. Set aside.
    2. In a medium skillet over medium-high heat, melt the coconut oil. Add the mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Turn off the heat and add the broccoli and black olives. Stir to combine.
    3. In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.
    4. Spoon the veggie mixture evenly into the muffin liners. They should be about ⅔ full. Now, pour the egg mixture evenly into the muffin liners until it’s about ¾ full.
    5. Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.
    Notes
    *If you don’t have Flavor God Pizza Seasoning, use 1 tsp garlic powder + ¼ tsp dried basil + ¼ tsp dried oregano.[br][br]Equipment needed:[br][url href=”http://amzn.to/1eeyJ5Y” target=”_blank”]Muffin tray[/url][br][url href=”http://amzn.to/1rOGqal” target=”_blank”]Skillet[/url][br][url href=”http://amzn.to/Hk5ekH” target=”_blank”]Large bowl[/url]

    Pin this Paleo Pizza Egg Muffins Recipe for later!

    Paleo Pizza Egg Muffins | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    60 thoughts on “Paleo Pizza Egg Muffins Recipe

    1. Thank you for the recipe and great blog. Plan to try the recipe later today.

      I’m starting the Whole 30 today and really appreciate the tips and recipes. Happy New Year!!

    2. Yep- started Whole30 last Monday- didn’t want to wait until the New Year. My daughter is excited about this recipe, too! Thanks for sharing!

    3. Steph! These look so good! I will have to subsitute the mushrooms/olives for my husband but they look delicious! Whole30 starts on Sunday when we get back from our mini vacation! Can’t wait to meet you in San Diego on the 18th! IG:jinglebells888

    4. Starting my 4th W30 today (clean up from the holidays). These look pretty yummy! If you were eating them as a quick breakfast, how many would you recommend?

      1. Hi Diannah,

        Everyone is different so it’s important you eat what’s right for you. I may have 2-3 depending on what other veggies I’m putting on my plate.

    5. I am doing my first whole30 starting the 4th. (Yikes!) Yours is my favorite paleo site (by far) so I’ll be on here all the time ! Thanks so much!!

      1. I just found this site. I love what they’re saying and the recipes are great. So glad to see a more moderate, practical approach than other sites offer. This is the real deal. I opened Urban pL8, a paleo restaurant and meal plan service in Atlanta 5 years ago so I suppose I am a “paleo veteran” too.

    6. GOT MY EGG MUFFINS IN THE OVEN…RIGHT MEOW!!!!!

      Starting my W30 tomorrow as well…Steph you’re AMAZEBALLS…been following you for a hot minute. Can’t wait for the cookbook!!! TWO MORE DAYS!!!

      Keep on being an inspiration for so many people!!

    7. I started the Whole30 program for a little over a week just before Thanksgiving. I felt great. I realized that, for me, it was gonna be too hard to do this thru the holidays, especially since I was so new to the program. Well, here I am starting over today. I made 2 dozen of my own egg muffins today with my chickens fresh eggs. Baby spinach, onions, mushrooms, red pepper and bacon, salt and pepper. I will be trying your recipe next. YUM.

    8. This will be added to my weekly cook-up. I started my whole100 Jan 3rd. Trying to make the whole30 habits (meal planning, etc) stick for good. I got your cookbook yesterday and I love it! Even had crazy whole30 food dreams about it. I was excited to find and try the Almond butter and Jelly recipe in there for my kids (plus lots of other). Trying to transistion them to paleo as much as I can.

      1. Hi Fredia! My preferred method of reheating is to put these in a small frying pan, add a tbsp of water and put a lid on. Steam them until they’re hot all the way through 🙂

    9. I made these today for the first time. They tasted pretty darn good — but I kept them in the oven about 5 minutes too long so they were a little dry. But, I will definitely try them again — and this time I’ll add some bacon or sausage.

      BTW, Steph — I bought your book from Amazon. I’m looking forward to getting it and trying even more recipes!

      Thanks, Steph!

    10. Thank you so much for this! I’m on day 22 of the Whole 30 and still going strong. However, I have eaten eggs every possible way I could think of for breakfast and was getting tired of them, to be honest. Can’t wait to try this for breakfast tomorrow!

      1. Hello Steph:
        I just finished my Whole 30 and now trying to decide what, if anything, I’m going to add back into my eating. If there was one thing I should definitely keep out — I’m thinking that would be wheat. Do you agree? One of the things I miss a lot is oatmeal — for the last several months I was eating gluten-free Red Mill Oatmeal. What are your thoughts about resuming that? One last question (#3) — I’ve lost a lot of weight — and it seems that most of it happened during Whole 30. Lost 10 pounds and went from size 10 to size 8. I know you can’t provide any diagnosis — but just wondering if it’s typical/usual to lose weight on Whole30/Paleo. I also do boot camp workout 3 days a week.

        I’d appreciate your thoughts/opinions. Thank you!

        Freida
        Oh…I received your book today and I’m looking forward to trying out some of the recipes!

        1. Hi Freida,

          I think you have to try it out to see if it works for you or not. Oatmeal has a lot of carbohydrate but isn’t as nutrient-dense as other carbohydrates like starchy veggies.

          Losing weight is common on both Whole30 and Paleo.

          Thanks so much for your support!! Hope you find some recipes you like!

    11. I am looking for some ‘make ahead’ school morning food. Can these be frozen? Or just refrigerate and warm up in the AM? TIA

      1. Hi Samantha,

        I give most leftovers up to about 5 days in the fridge and these are no exception. They can also be frozen.

    12. Hey there!
      I plan on starting my first ever Whole30 to start off the new year and came across your website..I cannot wait to try these muffins! I’m always looking for great on the go protein-packed breakfasts. I’m sure I will be visiting your blog regularly throughout my journey!

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