Pizza Egg Muffins
My Pizza Egg Muffins pack 14 grams of protein and come together in just 25-minutes-perfect for busy mornings, school lunches, and hitting those macros on-the-go.
Servings: 4 large muffins
Equipment
Ingredients
- 3 large eggs
- pinch of salt and pepper
- ½ cup grated cheese I used manchego but any will work
- 2 tablespoons all-purpose flour can leave out but they will be more rubbery and wet
- ¼ teaspoon baking powder
- 4 Italian ham slices called prosciutto cotto but you can use any ham
- teaspoon of pizza sauce into each one
- 3 pepperoni slices I cut mine into 4’s and put three pieces into each cup
Instructions
- Take a large muffin tin and add a piece of ham or Prosciutto cotto to the bottom of each muffin cup.
- Pour in the egg mixture and add your favourite pizza sauce into each one followed by the cut-up pepperoni pieces.
- Bake until set. The timing will depend on the oven so please keep an eye on them. Enjoy warm.
Notes
- Gluten-free: You can absolutely skip the flour or use a 1-1 gluten-free all-purpose flour as well. If you skip the flour the muffins will be more rubbery. Still really good but different in texture, more like a frittata.
- Storage: To freeze the muffins you would cool them completely, place on in a freezer bag and freeze up to 3 months. You can also place parchment paper or wax paper sheets in between each one to prevent sticking.
- Reheating: To reheat frozen muffins you can microwave for 60-90 seconds depending on the microwave or until hot. You can also wrap them in foil and warm in a 300F oven until heated through.
- Add-ins: You can use any cheese you like or even add veggies into these muffins as well. Feel free to experiment and get creative.
Nutrition
Calories: 194kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 156mg | Sodium: 522mg | Potassium: 145mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 320IU | Calcium: 136mg | Iron: 1mg
