I’ve made muffins before on this blog. Specifically, spinach and fontina egg white muffins with potato noodles.
I love egg muffins because a) they’re pretty hard to mess up, b) they’re cute and c) they’re super convenient.
Who wouldn’t love breakfast in the palm of their hand? Or, pizza, in the form of a muffin, in the palm of their hand. For breakfast.
Lately, I’ve been on a potato noodle kick. I’ve been making my easy roasted garlic-parmesan potato noodles on the reg. I blame the cold winter, it makes me crave potatoes.
Actually, there’s a recipe in my cookbook for a potato noodle egg muffin as well, that’s my favorite of all time (hint: there’s pesto.) It’s definitely one of those muffins you’ll make on a Sunday meal planning fury and have an on-the-go healthy breakfast all week.
And these pizza muffins. I imagine the perfect adult brunch: these pizza egg muffins with mimosas. The saltiness of the turkey pepperoni, the fluffiness of the eggs and the softness of the melted mozzarella cheese is sinful – but almost just 150 calories a pop!
If you’d like to make these even lighter, swap in zucchini noodles for the potatoes – just make sure you pat them down first to release excess moisture. The potatoes give the muffins a heartier taste and fill you up for longer.
I chose turkey pepperoni to reduce the sodium, fat and calorie content, but if you’re not concerned, spring for regular ‘ole pepperoni (the flavor will be that much more robust.)
They’re easy to assemble. First, pack the muffin cavities with potato noodles, about halfway full (pack them down as best you can).
Then, pour over the egg-pizza mixture, filling the muffins three-quarters of the way. Top with mozzarella and a pepperoni slice and your muffins are ready for the oven!
Want a slice of pizza? How about a spiralized pizza egg muffin!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Pizza Egg Muffins with Potato Noodles
- 1 tablespoon extra virgin olive oil
- 2 large Yukon gold potatoes peeled, Blade C
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 dozen large eggs
- 1 cup canned diced tomatoes drained
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon onion powder
- ½ cup diced turkey pepperoni slices
- 1 cup shredded mozzarella cheese
- 12 slices of turkey pepperoni
- 2 tablespoons grated parmesan cheese to garnish
- Preheat the oven to 375 degrees.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles. Season with salt, pepper and garlic powder and toss to combine. Cover and cook for 5-7 minutes or until potatoes are cooked to al dente, uncovering occasionally to toss.
- Coat the muffin cavities with cooking spray and then pack each with potato noodles, about halfway-through, snipping the noodles with kitchen scissors as you go.
- In a medium mixing bowl, beat the eggs. Add in the tomatoes, oregano, basil, onion powder and diced pepperoni and season with salt and pepper. Stir to mix and then pour into the muffin cavities, atop the potato noodles, filling the cavities about three-quarters of the way.
- Top each cavity with a sprinkling of mozzarella cheese and top with a slice of pepperoni. Bake in the oven for 20-25 minutes or until eggs have set completely. Pop out of the muffin cavities and serve, garnished immediately with parmesan cheese.