I have an exciting announcement: It’s ok to eat pizza for breakfast (even though you aren’t in college anymore). Not the soggy, dorm-fridge leftovers. No no no. Prepare to stuff your pizza-lovin’ face with these paleo pizza egg cups.
There is a lot I miss about college life, but can we just talk about communal showers? G-ROSS. I don’t miss having to wear flip flops and drag my shower caddy along with me every morning. Despite the less-than-ideal shower routine, one of the best things about college mornings was heading to the dorm cafeteria and having a hot and ready breakfast.
Ten plus years later, I’ve figured a way to have warm breakfast ready for me in a matter of seconds, that packs a tasty pizza punch without the carbs and grease. Totally customizable, totally healthy, and the grab-and-go option I need with a busy toddler and a crazy schedule. Freshman 15? PHFFF – more like post-college lean! Dr. Suess eat your heart out. (yep, I gradumatated)
These paleo pizza egg cups are low carb, dairy-free, and high in protein. Make a batch for the work week and in the morning, simply microwave for 45 seconds – there you have it, breakfast. Yes, you read that right – a healthy breakfast in under one minute. Or freeze half and pull them out whenever you’re feeling an intense pizza craving.
I always use my trusty silicone baking cups whenever I whip up a batch of muffins or egg cups, but admittedly, I wanted to try making a few of these without the baking cup liners, to avoid the little cupcake indents on the side. So I did half with the liners and half without. Let me just say, never will again will I ditch the liners! Despite me diligently greasing my muffin tin, it was kind of a beast trying to get these egg cups out in one piece. Maybe I’m oven challenged, or maybe I’m heavily reliant on my flexi-silicone helpers, but if you want to avoid delicately wedging a butter knife between the egg cup and the pan, I highly suggest using these baking cups so the egg will slide right out.
To start, I combined a dozen eggs with 1/3 cup coconut milk. You can substitute in almond milk instead. Add your ‘toppings’ – I chose diced ham, olives, and green onions, but you can add whatever your taste buds prefer. Then add the dried herbs and salt and pour into a greased (or silicone lined) cupcake or muffin tin. Next, I dropped 1 teaspoon pizza sauce in each cup and took a butter knife and gently swirled the sauce a few times to combine. I decided to do this individually and not in the overall mixture for two reasons: 1. I didn’t want my egg cups to turn red and 2. I also didn’t want them to taste entirely of pizza sauce. The swirl technique gives the egg cups a pizza punch, while keeping that traditional egg flavor for breakfast. You can choose whatever method you prefer!
Bake the egg cups at 350 degrees for 25-30 minutes, or until the center is done.
What’s your favorite junk food, recreated? Aside from pizza, of course!
- 12 eggs
- ⅓ cup coconut or almond milk
- ½ cup diced ham
- ½ cup diced green pepper
- ¼ cup sliced olives
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 12 teaspoons pizza sauce, divided
- Preheat oven to 350 degrees
- Grease a cupcake or muffin tin. Or line with silicone baking cups
- In a large bowl, combine the eggs, milk, ham (or meat of choice), vegetables, dried herbs, and salt
- Pour mixture evenly into cupcake or muffin tins
- Drop 1 teaspoon of pizza sauce into each muffin tin or silicone cup. Using a toothpick or butter knife, gently swirl the pizza sauce a few times to combine
- Bake for 25-30 minutes, or until center is set
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