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?
Just 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
That’s awesome! Definitely great base recipe to add on or tweak based on what you happen to be in the mood for 🙂
Would there be good stored frozen? Thanks.
I haven’t ever frozen my egg muffins but it’s worth a shot. Let me know if it turns out okay!
Started 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.
What 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.
Michele, 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!
Now I’ll have to make them again and eat them cold! So glad you liked them 🙂
This may be a very stupid question but do you drain the grease from the sausage?
Depending on the sausage I may or may not drain some grease, typically not every drop though 🙂 and not a stupid question!
Just 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!
Do you have any nutritional information for these muffins?? They were a hit in my house and my coworkers even devoured them!! 🙂
Hi! I just updated the recipe to include a nutrition label so you should have all you need there 🙂 So glad you liked them!
These 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
We 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.
Gahhhh — mine all stuck to the bottom of the muffin pans! What did I do wrong?
Is 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!