Paleo Pizza Egg Muffins are a great pre-workout snack or quick breakfast!
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.
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.
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.
In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.
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.
Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.
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