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?
These were so good! Definitely going on my repeat recipe list!
I 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.
I 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.
OMG! 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.
Excellent 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!
Question…f you make these ahead and then want to eat later, can they be reheated in the oven or an air fryer?
Your blog has WAY TOO MANY ADS. Its nearly impossible to see the content. Im sure you make money from my clicks on your ads but trust me they are all accidental… sooooo frustrating. I love your story and your recipes, I just wish they were easier to access.
Great tasting & easy to make. Made for Easter breakfast & family loved them! Thank you for another great recipe!
Delicious… Father’s Day extravaganza!
Thanks!!!
forgot to rate it!
Love these!Great flavor, super easy to make…and store in fridge and heat up easily for those rushed mornings when I don’t want to take time to cook. I especially love the burst of flavor when I get a bite of sun dried tomato. I’d put this in my top five favorite Whole30 recipes. Thank you for sharing this recipe!
this is the best my mom made this for me and I want to have it again so this is the best recipes.