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
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Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
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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
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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.
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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.
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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.
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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?
I 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…
When 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 🙂
Oooooooh, 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!
There is no shame in a boxed mix! And the fact that you add marshmallows means you’re an awesome mommy 🙂
These look easy and simple. My husband is terrible at packing breakfast and lunch for work so these would be an awesome alternative.
I 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.
That 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.
Yummmm 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.
Totally agree – plus so many of my recipes are old recipes remastered!
I found the Italian season floated to the top of the eggs cups. If I try this again I will just mix all the ingredients in the sausage and then pour the eggs on top.
This 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 🙂
Yum 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 🙂
Stuffed peppers look so good when other people make them but I’ve never tried!
My 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.
One 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 🙂
I have a question. Could these be frozen and if so for how long?
I 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!
Very 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!
Well, 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.
lol 🙂
Could I use paper baking liners instead of greasing pans?
Yup that would work fine 🙂
Thank you for such a quick response! Getting my sausage in the skillet now!!!
Hope you like them 🙂
mine 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
Parchment 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