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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.
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PIZZA EGG MUFFINS
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, healthy 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 Healthy Mac & Cheese Muffins, Breakfast Egg Muffins, Caprese Egg Muffins, or my Southwestern Taco Egg Muffins.
Why You Will Love These Healthy Pizza Egg Muffins
VERSATILE RECIPE: 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.
HEALTHY OPTION: This is a protein packed muffin, containing eggs and ground sausage which will fuel you through your day. Eggs leave kids feeling fuller longer, and one large egg contains 6 grams of high-quality protein for only 70 calories, plus they provide essential vitamins and minerals. Research shows that kids who eat breakfast have higher test scores, improved attendance and better class participation.
Recipe Ingredients and Substitutions
- Oil – for the best nutty flavor, I like to use extra olive oil.
- 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.
- Basil – For the best flavor, I like to add fresh basil into the sausage mixture. I also like to garnish with fresh basil before serving.
- 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.
- Garnish – I like to garnish the muffins with extra fresh basil before serving or any of your favorite pizza toppings.
How to Make This Pizza Egg Muffin Recipe
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.
2. Saute 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.
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.
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.
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.
6. Pour the egg mixture into the muffin tins: Pour the egg mixture into the muffin pan {about 3/4 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.
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.
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!
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.
RECIPE TIPS
Leftovers – Refrigerate the egg muffins for up to 1 week in an airtight container.
Reheating – To reheat the muffins place in the microwave and heat up for 1-2 minutes.
Freeze – 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 2 minutes.
Egg Storage: Remember: it’s important to keep cold egg dishes at 40° F or cooler so make sure to use an ice pack and remind your student to store their lunch box in a cool place. When storing them in the fridge always store eggs in the center of the fridge where the temperature stays at 45°F or below – never in the door!
Freeze Eggs: Can’t use all the eggs in your carton before they expire? Freeze them! Just crack eggs into a bowl, whisk until blended, place in a sealed container, then freeze for up to one year. When you’re ready to use them, safely thaw them in the refrigerator or under cold, running water.
Egg Safety: Did you know properly refrigerated eggs are safe to eat four to five weeks past the Julian date on the carton? This three-digit code on the side of the carton indicates the consecutive day of the year it was packed.
What to Serve with Pizza Egg Muffins
These healthy pizza egg muffins make a great breakfast, lunch or dinner option. They also make a great healthy snack option, ideal for kids as an after school snack, or before their after school sports activities.
If serving as a main lunch of dinner option, I always serve a side salad, try my Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nuts, Easy Lebanese Salad, Shaved Brussels Sprout Salad, Kale Salad with Lemon Dressing or this Everyday Italian Salad.
Prefer a vegetable side then try these Green Beans with Bacon, Mediterranean Roasted Vegetables, or this Simple Roasted Broccoli dish.
Other Egg Based Breakfast Recipes You Might Like
EGG SAUSAGE CASSEROLE
CHEESE & SAUSAGE BAKES EGGS
ZUCCHINI FRITTATA
BREAKFAST PITAS
CAPRESE QUICHE LORRAINE
GREEK BAKED EGGS
MEDITERRANEAN EGG SCRAMBLE
EASY SHAKSHUKA
Pizza Egg Muffins
Ingredients
- 2 Tablespoons olive oil
- 1 lb. 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 3/4 of the way full}. Add a 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
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.
Today’s post is sponsored by Ohio Poultry Association. As always, opinions are 100% my own.
