Whip up a batch of these easy Sausage Pizza Egg Muffins and have a savory breakfast or snack ready to go. They’re Paleo and Whole30 friendly, low carb, dairy free, and taste like delicious sausage pizza, I promise!
To continue from where I left off last Tuesday, Adam is still sort of eating Paleo-ish (60/40?) with the exception of Kind granola, kid leftovers, and probably a few other things that I’m not aware of. It’s all good for me though, because he’s actually started to notice the things I cook now, besides dinner, and look at them (or eat them) with new appreciation.
Exhibit A – He eats one of these Sausage Pizza Egg Muffins last week. Now, as you guys know, I make a lot of things with eggs. No, really, I do, check out like almost all of my recipes. Anyway, he ate a couple of them and in all seriousness, asked me if it was an original recipe (he’s been doing this more lately, starting to have a hard time taking it as a compliment.) I’m like “um yeah have you met me? have you not eaten my original recipes for almost 10 years? have you noticed the blog?” Really, I’m not mad, and I AM taking it as a compliment.
Anyway, he liked the sausage pizza egg muffins and ate half the batch in a day. I would too if someone made these for me and it meant I didn’t have to think about 2 of my meals. In addition to paleo-ish husband friendly, I’m also going to claim these as kid friendly, because Diana was happy to eat these and ask for more. Even though she eats like a grown-up she still counts as a kid over here 🙂
Exhibit B – Since I started with exhibit A I need to at least have a B to follow up – wouldn’t want to disappoint anyone. (I really should’ve taken a picture now that I think of it, oops.) Exhibit B is me burning my breakfast hash of bacon and sweet potatoes this morning while I attempted to unload the dishwasher and scramble eggs for the kids while I made this hash. I’ve never seen Adam eat sweet potatoes for breakfast, but, figure I’d offer him the charred hash before throwing it out and starting over.
Not only was he happy to eat it along with 2 fried eggs, but, he RAVED about it. Adam is a person who ate a plain cinnamon raisin bagel with nothing on it every day for breakfast for 20 years or something. Bacon and sweet potatoes is a nice step up, and I hope it continues for a while longer. Think he’ll let me teach him how to actually cook? I know, I shouldn’t push it. Let the butterfly go, and maybe it will come back and ask for cooking lessons. Maybe one day the butterfly will even cook YOU a sweet potato hash!
And now back to my genius (kidding) Sausage Pizza Egg Muffins! While they might not be technically genius or breaking new ground over here, they really are delicious, and that’s enough for me!
Sausage Pizza Egg Muffins {Paleo, Whole30, Low Carb}
Sausage Pizza Egg Muffins {Paleo & Whole30}
Ingredients
- 3/4 lb pork sausage casings removed if necessary, no added sugar
- 2 cloves garlic minced*
- dash of crushed red pepper
- 2/3 cup chopped sun dried tomatoes {soften first by soaking if too hard}
- 2 tsp Italian seasoning blend
- 1 tsp onion powder
- 9 eggs
- 1/4 tsp fine grain sea salt
- 1-2 tsp coconut oil for cooking the sausage plus extra for greasing muffin cups
Instructions
-
Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
-
Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the sausage and a dash of crushed red pepper, and break up lumps of sausage with a wooden spoon. If using the garlic*, add it to the pan when the sausage is halfway browned
-
Continue to cook and stir. Once the sausage is nearly fully browned, add the chopped sundried tomatoes and stir into the mixture. Cook another minute, then remove from heat and set aside.
-
In a very large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Then, pour the entire sausage mixture into the eggs and combine.
-
Fill muffin cups 3/4 of the way to the top (they'll rise over the cups, which is fine) until the mixture is used up (I made 12) and bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.
-
Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!
Recipe Notes
*Optional
Nutrition
Want more Whole30 friendly breakfast recipes? Try one of these!
Sweet Potato Bacon and Kale Hash for One
Favorite make ahead meal/snack?
What’s one of your favorite original recipes? (Now that I think of it, is anything truly an “original” recipe? Okay – too deep.
What’s one thing you cook that everyone loves?
Lisa @ Running Out Of Wine says
January 12, 2016 at 6:09 amUsually my favorite original recipes stem from a recipe I found and then adapted over the years, but I guess that’s the case with most original recipes, right?
This may be something I could even get Rob to eat for breakfast:)
Michele says
January 12, 2016 at 1:05 pmRight, it has to be that way! I always figured growing up, that the Betty Crocker cookbook was the authority on everything and I still go back to that cookbook for ideas 🙂 And I think Rob would eat this if Adam did.
Candice Yandle says
January 18, 2017 at 4:11 pmWhat are the calories for one of these
The Cookie ChRUNicles says
January 12, 2016 at 6:42 amMy son would enjoy these! They are so cute. My cookie recipes are probably what is loved by everyone and most requested. Even my son likes them lol
Michele says
January 12, 2016 at 1:06 pmYou are the cookie Queen in my opinion! Now you have to start creating some with coconut flour 🙂
SuzLyfe says
January 12, 2016 at 7:46 amToo deep my friend, too deep. Nothing is original anymore. But people claim that it is. So I say claim away 😀 These sound delicious!
Michele says
January 12, 2016 at 1:07 pmLol as soon as I said it the philosophical came out and I had to stop 🙂
Megan @ Skinny Fitalicious says
January 12, 2016 at 7:53 amI’m not sure any recipe is original anymore. That’s why I don’t think a cook book is in my future. Too many versions of the same thing. Now these muffins you know I love! I need to try adding sausage. Never done that before.
Michele says
January 12, 2016 at 1:08 pmI totally hear you! Everything is a variation on something else, even if we also created the something else, if that makes sense! There are some ideas that are pretty cool though that I wish I’d thought of!
Strength and Sunshine says
January 12, 2016 at 8:00 amI’ve been surprised by what my brother is liking no-a-days. Everything I make (even the weirder stuff) he says is good…which is new… And he is always eating things like eggs which he never liked (I don’t approve of this but…) and he is even making them himself without burning the house down (big step for that 21 year old)!
Michele says
January 12, 2016 at 1:09 pmI’m telling you – I think he’s on the same timeline as Adam! Or, maybe the holistic is moving into mainstream more? I’ve lost perspective, so not sure!
Margaret @ youngandrungry says
January 12, 2016 at 9:07 amI love that these are pizza! I haven’t tried anything with that type of seasoning, but these look delicious. I’m the person that could definitely wake up and eat cold pizza in the morning (if it would make me feel good all day, which it wouldn’t) but these would be a great alternative!
Michele says
January 12, 2016 at 1:10 pmThe chopped sun dried tomatoes plus seasoning give it the “pizza” taste! I also love leftover meatballs with my eggs in the morning, something to try perhaps!
sara harrison says
May 4, 2018 at 2:55 pmHow many can you eat ?
Emily @ My Healthyish Life says
January 12, 2016 at 9:22 amOh gosh, I always think about how recipes are’t fully “original.” It is a deep question and probably controversial- ha. I like to think my grandmother’s recipes are hers and hers alone but even she told me she followed a recipe from an old cookbook.
Michele says
January 12, 2016 at 1:11 pmSo true, the whole idea with recipes is that they’re passed down over and over again! There are basic ways of cooking things and recipes are all just twists on those basics. What is a recipe anyway, lol?!
Gretchen | Gretchruns says
January 12, 2016 at 9:24 amWow, these look amazing! I’ll have to make them for breakfast next week. Thanks for including some W30 recipes 🙂
Michele says
January 12, 2016 at 1:12 pmI love my Whole30 stuff even if I haven’t officially done a whole30 in a couple of years! I still basically eat that way and love every part of it!
Amanda @ .running with spoons. says
January 12, 2016 at 10:02 amI refuse to do any deep thinking before I’ve had my morning coffee, so I’ll think about the original recipe thing later 😛 And I always secretly love it when either my dad or male friends enjoy my recipes. I don’t know if it’s because guys seem to be tougher critics when it comes to healthy recipes or what, but when it gets their nod of approval, then I know it’s a good one.
Michele says
January 12, 2016 at 1:14 pmI definitely think that men are harsher critics for healthier stuff, at least openly! I think women feel like they “should” like healthy stuff so aren’t as quick to knock it, but when a man likes something you know he truly does!
cottercrunch says
January 12, 2016 at 10:33 amguess what? I just got my BiotecK allergy testing back and I can’t have eggs for a month. SO SAD! but pass me the bacon and sausage
Michele says
January 12, 2016 at 1:15 pmOh no! I’m a little scared to ever have allergy testing done! At least you have lots of other yummy stuff! I’ll have to do an egg-free recipe in your honor 🙂
renaissancerunnergirl says
January 12, 2016 at 10:35 amI love egg muffins, such a creative and perfect on the go breakfast idea! I like to consider the ones I make mini frittatas to fancy up my morning 🙂 I definitely appreciate when my dad, my brother, or my BF like desserts or other recipes I make because it’s a “real food” seal of approval…
Michele says
January 12, 2016 at 1:17 pmWhen men like something it means it really is good! I also go back and forth calling egg muffins mini frittatas or quiches or whatever, but this one had to be simple 🙂
suzysuzyheather says
January 12, 2016 at 11:11 amOooooooh, I like the sound of these. I know the kids would eat them! Must try. My go-to thing that I make is umm…. brownies from the boxed mix from Costco, except I throw in some mini marshmallows or Skor bits. Just keeping it real!
Michele says
January 12, 2016 at 1:18 pmThere is no shame in a boxed mix! And the fact that you add marshmallows means you’re an awesome mommy 🙂
Hollie says
January 12, 2016 at 1:02 pmThese look easy and simple. My husband is terrible at packing breakfast and lunch for work so these would be an awesome alternative.
giannanicole22 says
January 12, 2016 at 1:18 pmI love eggs something fierce as well as sausage so these are so getting made! I have a habit of just throwing random things together without measuring or anything based on what I have lying around does that count as original? haha. The hard part is when something is really good I cannot give out the recipe…or duplicate it.
Michele says
January 12, 2016 at 1:22 pmThat has totally happened to me where I made something perfect and can’t make it again! It’s the worst! I think recipes like those HAVE to be original even though we can’t remember them.
thisrunnersrecipes says
January 12, 2016 at 2:35 pmYummmm eggs and sausage in one cute little compact treat! I frequently think that about recipes also, but I figure as long as it’s not copied from someone and the methods and flavors are unique to you, it’s original! It’s hard to be genuinely original because there’s only so many ways of cooking and serving food, and so many recipes rely on certain ratios.
Michele says
January 12, 2016 at 9:18 pmTotally agree – plus so many of my recipes are old recipes remastered!
Jessica says
January 12, 2016 at 6:17 pmThis looks very tasty thanks for such a great share. BTW if someone is looking for some more good recipes I recommend you this book http://bit.ly/22YmX7g trust me is a very good one 🙂
Polyglot Jot says
January 12, 2016 at 9:29 pmYum these look amazing! ill be saving this recipe! i make a mean stir fry and lots of varieties of stuffed peppers. but seriously…eggs are my favorite food. i cant wait to make these 🙂
Michele says
January 13, 2016 at 8:32 pmStuffed peppers look so good when other people make them but I’ve never tried!
Meghan@CleanEatsFastFeets says
January 17, 2016 at 9:08 amMy hubby used to do the same thing back in the early days of blogging, ask if the meal was one of mine or someone else recipe. In all fairness, I make both and I’m fortunate enough to have him help cook with me and sometimes even for me. He knows if he wants to eat, he needs to take part in the activity too.
I’m all about the bagels for breakfast for night (must be a pregnancy thing), although I toast them and smother them in butter and/or cream cheese. Mmmm.
Michele says
January 17, 2016 at 11:08 pmOne day Adam will cook for me and I will actually let him. In his defense, I want nothing to do with taking out the garbage or dealing with the furnace 🙂
Betsy says
March 5, 2016 at 1:26 pmI have a question. Could these be frozen and if so for how long?
Wendi says
March 25, 2016 at 10:33 amI just made these and the flavor was delicious. My batch made 15 so I used 2 muffin pans. The first I greased with the coconut oil as directed but the second I greased with ghee. The coconut oil ones stuck, badly….but the ones with ghee popped right out. Not sure if it’s the shortening or the pan. Thanks for sharing your original recipe!
Michele says
March 25, 2016 at 3:30 pmVery interesting! I haven’t had a problem with coconut oil (though I love ghee, so score!) but my pans definitely vary so I have to be careful. Sorry about the sticking, but glad you liked them!
Wendi says
March 25, 2016 at 4:54 pmWell, I solved the problem…I just threw the pan in the recycling bin. No more stuck Sausage Pizza Egg Muffins! Will definitely be making them again.
Michele says
March 26, 2016 at 10:11 pmlol 🙂
Erin says
March 12, 2017 at 11:14 amCould I use paper baking liners instead of greasing pans?
Michele says
March 12, 2017 at 11:16 amYup that would work fine 🙂
Erin says
March 12, 2017 at 11:18 amThank you for such a quick response! Getting my sausage in the skillet now!!!
Michele says
March 12, 2017 at 11:37 amHope you like them 🙂
Kaylee says
April 26, 2017 at 2:10 pmmine stuck like CRAZY to the paper liners, even with my non-stick spray in them too! I’ll def be trying to grease the pan with ghee, like mentioned above
Michele says
May 4, 2017 at 11:46 amParchment liners work really well if you’re having sticking issues. I buy these from amazon and use them for almost all my muffin/cupcake recipes: http://amzn.to/2pKYciU
Mark says
July 6, 2016 at 2:02 pmJust made the Sausage Pizza Muffins…added a cup of fresh spinach.
Wish I could post a photo of how wonderful the muffins turned out!
Delicious!!!
So many possibilities with various spices, and / or vegetables.
This recipe will become part of my recipe file.
Mark
Michele says
July 6, 2016 at 2:04 pmThat’s awesome! Definitely great base recipe to add on or tweak based on what you happen to be in the mood for 🙂
Shinta says
September 2, 2016 at 11:20 pmWould there be good stored frozen? Thanks.
Michele says
September 4, 2016 at 3:37 pmI haven’t ever frozen my egg muffins but it’s worth a shot. Let me know if it turns out okay!
Tyann says
January 14, 2017 at 1:14 pmStarted Whole30 two weeks ago with my family. I made these this morning (made 16 with my muffin pan and ingredients) and they were all gone within an hour! Also, I was very surprised because I have been having an adverse reaction to eggs for the past year, even two weeks ago something like this would have caused me to be sick, but since I’ve been on Whole30 that reaction has gone away. Perhaps I am just discovering some kind of sensitivity or reaction to eggs with something else, but it was truly amazing.
Diane says
January 14, 2017 at 4:07 pmWhat kind of sausage can I use that is Whole 30 compliant? These look yummy but I am only on day 13 and dont want to cheat.
Nicole says
February 1, 2017 at 8:38 amMichele, these are absolutely delicious!!! I made them this week for my Whole 30 Breakfast and didn’t even realize how good they are served cold, until just yesterday! I think I like them even better – just like cold pizza 🙂 I recently found your blog and I just have to tell you that you speak my language when it comes to food! Looking forward to following your blog and making many more yummy recipes. Thanks for blogging!
Michele says
February 2, 2017 at 3:10 pmNow I’ll have to make them again and eat them cold! So glad you liked them 🙂
Melissa O'Brien says
February 13, 2017 at 9:36 amThis may be a very stupid question but do you drain the grease from the sausage?
Michele says
February 14, 2017 at 9:37 pmDepending on the sausage I may or may not drain some grease, typically not every drop though 🙂 and not a stupid question!
Pamela B. says
March 5, 2017 at 1:19 pmJust made these to grab for breakfast before work this week. They came out great! I used a 24 muffin pan, followed the recipe exactly and it made exactly 24 muffins. I cooked them at 400 for 12 minutes. Of course I already ate two of them and my husband ate one. If there are any left I will enjoy them this week!
Jenn says
October 12, 2017 at 1:36 pmDo you have any nutritional information for these muffins?? They were a hit in my house and my coworkers even devoured them!! 🙂
Michele says
October 13, 2017 at 10:26 amHi! I just updated the recipe to include a nutrition label so you should have all you need there 🙂 So glad you liked them!
ioana says
December 17, 2017 at 5:16 pmThese look absolutely fantastic. My boyfriend was diagnosed with Hasimotho’s last month and I am trying to cook more Paleo inspired meals that he would actually love. I follow a keto diet but he’s such a fast food lover
Heather says
December 23, 2017 at 7:56 pmWe didn’t really like these. I had to add 2 extra eggs. There was too much Italian seasoning & sun dried tomatoes. If I ever make them again, I’ll reduce both of these ingredients.
Christine says
February 6, 2018 at 1:07 amGahhhh — mine all stuck to the bottom of the muffin pans! What did I do wrong?
Michele says
February 6, 2018 at 9:52 amIs your muffin pan typically non-stick? If your muffin pan is pretty nonstick and you grease the cups it shouldn’t be a problem, sorry that happened!
Sarah says
March 7, 2018 at 11:03 amThese were so good! Definitely going on my repeat recipe list!
amanda says
July 4, 2018 at 4:06 pmI did see the nutritional information. How many is in a serving? I try to eat paleo and count calories. It leaves me the least hungry.
Susanna says
September 4, 2018 at 11:47 pmI have made this several times. I use bell peppers instead of sun dried tomatoes(family doesn’t care for tomatoes) I also spoon the meat into the muffin cups and pour the egg mixture over the top. I have also added spinach.
Taylor says
September 13, 2018 at 2:37 pmOMG! These are so delicious! I thought your breakfast casserole was good, but these are unbelievable. They taste like pizza! I wasn’t sure I believed you(because things rarely taste like something they’re not) until I tasted them. They are super handy for me because I’m in a rush in the mornings, but these are so portable I think they’ll be my new breakfast staple.
Rex says
October 10, 2018 at 9:46 amExcellent recipe. Easy to make. Filling. Taste. I did find that using olive oil spray for muffin pans makes for easier removal. Coconut oil wasn’t very good for greasing the pans. Will make again. Thanks for the recipe!
Nancy Arvidson says
January 6, 2019 at 7:41 pmQuestion…f you make these ahead and then want to eat later, can they be reheated in the oven or an air fryer?