Description
These Pizza Egg Muffins are a perfect make-ahead weekday breakfast option combining eggs, veggies, pepperoni, and mozzarella cheese for a flavorful, protein-packed start to your day. Baked in muffin tins, they are convenient, portable, and freezer-friendly, ideal for quick mornings.
Ingredients
Scale
Egg Mixture
- 12 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 dashes crushed red pepper (or to taste)
- 1/2 teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese
Vegetables
- 1 green onion (cut into 3 inch segments)
- 1 green bell pepper (chopped into 2-inch segments)
- 2 smallish tomatoes (roughly chopped)
- 3 handfuls spinach (about 2 cups)
Meat and Toppings
- 5 ounces pepperoni (save a 1-inch stack to top muffins with)
- 1/2-1 cup mozzarella cheese (to top muffins)
Instructions
- Preheat and Prepare Tins: Preheat oven to 350 degrees F. Grease two muffin tins generously with butter, oil, or nonstick spray to prevent sticking during baking.
- Mix Eggs: Crack 12 eggs into a large mixing bowl and add salt, pepper, crushed red pepper, and garlic powder. Whisk to combine.
- Add Cheese: Add 1/2 cup shredded mozzarella cheese to the eggs and whisk thoroughly.
- Process Green Onion and Bell Pepper: Using a food processor, pulse the green onion and green bell pepper in short 1-second bursts until chopped but not pureed. Add these to the egg mixture.
- Process Tomatoes and Spinach: Pulse the tomatoes and spinach in the food processor in 1-second intervals until chopped but still textured. Add to the egg mixture.
- Chop Pepperoni: Pulse the pepperoni in the food processor until finely chopped. Reserve some for topping. Add the chopped pepperoni to the egg mixture.
- Combine and Distribute Mixture: Give the entire egg mixture a final whisk. Using a measuring cup, fill each muffin tin about two-thirds full, distributing the vegetables and meat evenly.
- Add Toppings: Top each muffin with a spoonful of mozzarella cheese and a few quarters of pepperoni slices saved earlier.
- Bake Muffins: Bake at 350°F for 22–24 minutes until a toothpick inserted in the center comes out clean. If baking both pans simultaneously, rotate them halfway through baking.
- Cool and Remove: Note that the muffins will puff up during baking and collapse upon removal. After cooling for several minutes in the pan, run a knife or spatula around the edges and gently lift each muffin out.
- Store or Serve: Enjoy immediately or let cool completely. Wrap each muffin individually in plastic wrap and store in a freezer-safe ziplock bag. Freeze up to one month.
- Reheat: To reheat, remove plastic wrap and place muffin on a paper towel on a microwave-safe plate. Microwave on high for 1 minute, then check temperature. Heat in additional 30-60 second increments as needed without overheating to avoid rubbery eggs.
Notes
- Be generous with greasing muffin tins to prevent sticking.
- Vegetables are chopped but not pureed to retain texture.
- Muffins will puff up in the oven but will collapse once removed; this is normal.
- Freeze in individual portions for easy weekday breakfasts.
- Reheat carefully to avoid rubbery texture in eggs.
