Sausage Pizza Egg Muffins #paleo #egg

Sausage Pizza Egg Muffins #paleo #egg

Prepare a cluster of these simple Sausage Pizza Egg Muffins and have a flavorful breakfast or bite prepared to go. They're Paleo and Whole30 agreeable, low carb, dairy free, and suggest a flavor like heavenly frankfurter pizza, I guarantee!

To proceed from where I left off last Tuesday, Adam is still kind of eating Paleo-ish (60/40?) except for Kind granola, kid remains, and most likely a couple of different things that I'm not mindful of. It's everything bravo however, in light of the fact that he's really begun to see the things I cook now, other than supper, and take a gander at them (or eat them) with new appreciation.

Display A – He eats one of these Sausage Pizza Egg Muffins a week ago. Presently, as you all know, I make a great deal of things with eggs. No, truly, I do, look at like practically the majority of my formulas. Anyway, he ate two or three them and all joking aside, inquired as to whether it was a unique formula (he's been doing this all the more of late, beginning to experience serious difficulties accepting it as a compliment.) I'm similar to "um no doubt have you met me? have you not eaten my unique formulas for just about 10 years? have you seen the blog?" Really, I'm not frantic, and I AM accepting it as a compliment.

Sausage Pizza Egg Muffins #paleo #egg

Also try our recipe : Pepperoni Pizza Rolls #recipe #healthy

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 :

  1. Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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!


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