Pizza Egg Muffins

These breakfast muffins come together so quickly and are a great make-head recipe for busy mornings. Eggs are a favourite at our house as they are versatile, nutritious, and packed with protein. Pizza also happens to be a favourite in our house so I thought I would incorporate the two, and it’s safe to say, they turned out magical. These muffins are perfect for kids lunches, or adults as well. They can be refrigerated up to 5 days, or frozen for a few months. These are so fun to make and I know you will absolutely love them.

Pizza egg muffins by the modern nonna pizza egg muffins

Pizza Egg Muffins

These muffins are perfect for kids lunches, or adults as well. They can be refrigerated up to 5 days, or frozen for a few months. These are so fun to make and I know you will absolutely love them.
Prep Time 5 mins
Cook Time 20 mins
Servings 4 large muffins

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
 

  • Pre-heat the oven to 350F. In a bowl, crack the eggs, add a pinch of salt and pepper and stir in the grated cheese. Add the flour and baking powder, mix.
  • 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

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.
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 as well if you wish.
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.
You can use any cheese you like or even add veggies into these muffins as well. Feel free to experiment and get creative.
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