This post may contain affiliate links.
Pizza Egg Muffins are a great option to put in lunchboxes during the school year, eat at dinner or brunch. These pizza egg muffins mix together eggs, red bell pepper, mozzarella cheese, sausage, pepperoni and then topped with pizza sauce and more cheese. These are baked in a muffin tin and can be served warm or frozen for later and reheated when ready to eat.
Back-to-school is here for us. My kids go back on Wednesday and I can’t believe it. The summer really flew by. Now that we will be in the swing of school and sports I need to have easy and also protein packed meal options that I can make.
I love egg muffins because they are simple to make, freeze great for later and also work nicely in lunch boxes. If you are looking for a quick make ahead breakfast or lunch for work these are also great for that.
Today I am sharing these Pizza Egg Muffins with the Ohio Poultry Association that mix together eggs, turkey sausage, pepperoni, shredded cheese, red bell pepper, spices, fresh herbs and pizza sauce to create the perfect egg muffin.
Your kids will go crazy for these and you can feel good feeding them a protein packed bite like these.
If you like savory muffins try these Mac & Cheese Muffins, Breakfast Egg Muffins, Caprese Egg Muffins, or my Southwestern Taco Egg Muffins.
Why You Will Love These Pizza Egg Muffins
- Versatile: Not only is this recipe super simple to make, it is also easily adapted, adjust the spices or add in extra veggies to suit your tastes.
- Meal-Prep: Double up the recipe and enjoy some pizza egg muffins now, and refrigerate or freeze the rest for a quick and easy grab and go quick breakfast, lunch or snack.
- Freezer-Friendly: I love making egg muffins because they are very freezer friendly. Let them cool completely and then store them in a freezer safe container or a freezer friendly ziplock bag. When you want to reheat them you can pop them in the microwave for 30 seconds and enjoy!
Recipe Ingredients and Substitutions
See full list of simple ingredients below in recipe card with exact measurements.
- Sausage – I used turkey italian sausage in this recipe but feel free to use any variety of ground sausage that you enjoy, pork, chicken, or even a vegetable/plant based sausage.
- Seasoning – I season the sausage with Italian seasoning, garlic powder, onion powder and cayenne pepper. Other seasoning that would be good is oregano, crushed red pepper or paprika.
- Bell pepper – I’ve opted for red bell pepper, but any color pepper will work in this recipe.
- Cheese – I add mozzarella cheese to the sausage mixture, saving a little extra to sprinkle over the top before baking the muffins in the oven.
- Eggs – 12 large eggs will give you 18 muffins. You can cut the recipe in half or even double the recipe and freeze half for later.
- Pepperoni – I added chopped turkey pepperoni to the pizza egg muffins but you can leave that out if you like. You also can add additional pepperoni on top of the egg muffins if you like. You also could do ham or bacon in place of pepperoni.
- Sauce – I add a spoon of pizza or marinara sauce on top of the muffins before baking and then you can add extra marinara sauce after baking if you like.
How to Make This Pizza Egg Muffin Recipe
Step 1. Preheat the Oven: Preheat the oven to 375 degrees F. Grease your muffin tins with cooking spray {enough for 18 muffins}. If you have non-stick muffin tins those work great.
Step 2. Sauté the sausage and seasoning: In a large skillet heat 2 tablespoons of olive oil over medium high heat. Add the ground sausage, Italian seasoning, garlic powder, onion powder and cayenne pepper, and cook for 3 minutes.
Step 3. Add bell pepper: Add the bell pepper and basil and continue to cook until sausage is browned, about 5-6 minutes. Drain any excess fat. Set aside.
Step 4. Mix in the cheese, pepperoni and sausage: In a large mixing bowl add 1 cup of mozzarella cheese, chopped pepperoni and the ground sausage.
Step 5. Whisk the Eggs: In another large bowl crack the eggs and whisk them together. Add the egg mixture to the sausage mixture and season with a dash of salt and pepper and the fresh basil. Stir until fully combined.
Step 6. Pour the egg mixture into the muffin tins: Pour the egg mixture into the muffin pan {about 2/3 of the way full}. Add a small spoon of tomato sauce and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.
Step 7. Bake for 20-25 minutes: Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown. Remove from the oven and let cool before removing from the muffin tin.
Step 8. Add garnishes: Garnish with fresh basil and more shredded cheese if you like. You also can add crushed red pepper & Italian seasoning for some spice!
Step 9. Store leftovers: Refrigerate the egg bites for up to a week in an airtight container. You also can freeze them for up to 3 months and use them on those busy mornings.
Modifications for this Pizza Egg Muffins Recipe
- Sausage: Use any flavor of sausage in these pepperoni pizza egg cups. You can opt for meat based sausages like pork or chicken, or use a vegetable based ground sausage.
- Cheese: Mix up the cheeses and try something like goat cheese, sharp cheddar, pepper jack or Monterey jack cheese.
- Chili: Add some chili heat with a pinch of chili powder or red pepper flakes.
- Vegetables: Add other vegetables into the egg mixture like tomatoes, sun-dried tomatoes, banana peppers, green onions or mushrooms.
- Leafy Greens: Add some fresh baby spinach or arugula leaves to the egg mixture.
- Fresh Herbs: I’ve used basil in this recipe, but you can add in other fresh herbs like parsley, oregano, tarragon or thyme.
Storage Tips
- Refrigerate the egg bites for up to a week in an airtight container. You also can freeze them for up to 3 months and use them on those busy mornings.
- To reheat the muffins place in the microwave and heat up for 1-2 minutes.
Freezer Friendly: These egg muffins are a great freezer friendly recipe. You can bake them, let them cool completely then store them in an airtight container or a ziplock freezer safe bag. When you are ready to eat them you can that them overnight in the fridge or even just pop one in the microwave frozen and microwave for 30 seconds.
More Egg Recipes
Breakfast
Vegetarian Breakfast Egg Burritos
Salad
Macaroni Egg Salad
Breakfast
Egg Sausage Casserole
Breakfast
Cottage Cheese Baked Eggs
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Pizza Egg Muffins
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey sausage, cooked
- 1/2 of a red bell pepper, seeds removed, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne red pepper
- 12 large eggs, whisked
- 1 1/2 cup shredded mozzarella cheese, divided
- 8-10 pieces of turkey pepperoni, chopped
- pinch of salt and freshly ground pepper
- 1/4 cup fresh basil, chopped
- 1/2 cup of tomato sauce or pizza sauce
- fresh basil for garnish
Instructions
- Preheat the oven to 375 degrees F. Grease your muffin tins {enough for 18 muffins} and set aside. If you have a non-stick muffin tin those work great.
- In a large skillet heat 2 tablespoons of olive oil over medium high heat. Add the ground sausage, Italian seasoning, garlic powder, onion powder and cayenne pepper, and cook for 3 minutes.
- Add the bell pepper and basil and continue to cook until sausage is browned, about 5-6 minutes. Drain any excess fat. Set aside.
- In a large mixing bowl add 1 cup of mozzarella cheese, chopped pepperoni and the ground sausage.
- In another large bowl crack the eggs and whisk them together. Add the egg mixture to the sausage mixture and season with a dash of salt and pepper and the fresh basil. Stir until fully combined.
- Pour the egg mixture into the muffin tins {about 2/3 of the way full}. Add a small spoon of tomato sauce and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.
- Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown. Remove from the oven and let cool before removing from the muffin tin.
- Garnish with fresh basil and more shredded cheese if you like. You also can add crushed red pepper & Italian seasoning for some spice! Refrigerate the egg muffins for up to a week in an airtight container. You also can freeze them for up to 3 months.
Notes
- Here are a few ideas to modify these egg muffins:
Add more of less spices depending on your tastes
Add other types of protein like ham.
Add other vegetables like tomatoes, sun-dried tomatoes, banana peppers or mushrooms.
Mix up the cheeses and try something like pepper jack or monterey jack cheese - Storage: If you want to freeze these wrap them in plastic wrap individually and then put them in a large ziplock bag. Remove from the freezer when you are ready to eat them and heat them in the microwave for two minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by Ohio Poultry Association. As always, opinions are 100% my own.
