Pizza Egg Muffins with Potato Noodles

gluten freemeat & poultry
Pizza Egg Muffins with Potato Noodles

Pizza Egg Muffins with Potato Noodles

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.

Pizza Egg Muffins with Potato Noodles

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.

Pizza Egg Muffins with Potato Noodles

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.

Pizza Egg Muffins with Potato Noodles

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).

Pizza Egg Muffins with Potato Noodles

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!

Pizza Egg Muffins with Potato Noodles

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

Inspiralized

Serves 12 large muffins

Pizza Egg Muffins with Potato Noodles

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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36 comments

Jill says:
These look delicious! Definitely need to make these for a quick easy breakfast or snack. Did you already post the second part of your weight loss journey? I remember reading that it was going to happen but didn't see it! Not sure if I just missed it. Your first post on weight loss was really inspiring!
I've been so desperate to try the Urban Remedy cleanses - the whole food zucchini marinara looks amazing (duh ;).
Christina R. says:
Oh YUM, the Beet Apple Granola and the Carrot Curry Crackers look deeeeelish! <3 I'd definitely go for those. These potato noodle pizza muffins sound OFF THE CHAIN, too! I'm a pizza addict, so I am def going to try these in place of a grain-filled fatty slice!
Ohh these look so yummy! What a fun idea!
Emily says:
These look delicious! Have you tried freezing them? I'm just wondering how well they would freeze and reheat.
Peg Adams says:
Yes I made a dozen right after the post was on the blog and froze them. If you reheat, they are fine. If eaten cold like I did, they are a tiny bit juicy in the middle (probably condensation as they defrost). They tasted good either way!
Stefanie says:
I had never heard of urban Remedy. Their food looks amazing. I'd love any of the Kale chips or, of course, the almond brownie.
Becky says:
I just got a spiralizer for my birthday last week and these might be one of the first things I make. Yum!
Becky says:
Oops forgot to say that the cauliflower tabbouleh sounds delicious.
Teresa says:
Just made these!!! They are sooooo yummy! I froze a bunch for a quick meal in the morning! :)
Rachel says:
The cauliflower tabbouleh sounds amazing! And I love the idea of these little pizza muffins!
Sheila says:
Just found your site today from SkinnyTaste.com. I die. I am relatively new to spiralizing and am already soooo hooked. Your cookbook sounds amazing and I will be trying plenty of your recipes in the near future but the real reason for this comment is on a funny note. I noticed that you call the spiralized potatoes potato noodles. Once day not that long ago my daughter and I were discussing all the vegetables we could spiralize and started naming them...you know zucchini noodles are "zoodles", well we just died laughing when we got to potatoes because we realized they would be called "poodles". My daughter said, "oh we could have poodles and mushrooms for dinner tonight"....Ahhh, yeah to this date we have not made any "poodles" I just don't think I could eat a dish with the name "poodles" in it, so kind of glad you aren't using that term for your recipes...though it would be totally hilarious...well at least for my daughter and I.
Paula says:
These look delicious. I'm going to make them with zoodles so they are low carb for my diabetic husband!
KarenLA says:
I'd like to make this so there are MORE carbs. Like 15-25 grams. Any suggestions?
susan metzger says:
I see there is a deluxe version of the Spiralizer on the market. Do you recommend it over the original with three blades? Which one should I buy?
Anonymous says:
Ali did a review of the new spiralizer when it came out, you can search for it here and I'm sure it will come up. There's no easy answer to that question I just bought the original and it works great for me.
Peg Adams says:
I was going to buy the original 3 blade one, but ended up with the new 4 blade one with the cookbook (from Williams Sonoma). the new 4 blade has a lot smaller part that holds the vegetable...therefore the 'cores' left over are the size of the metal pin they give you for potatoes (very thin and same as a bamboo skewer). The old machine left large 'cores' on the machine or vegetable. The new machine makes them so small they go into the spirals and you just cook them up! If you have a spiralizer this will make sense to you--sorry I don't know the technical name for all the parts! Ali your recipes are so much better than the ones that came in the cookbook with the machine.
Ali Maffucci says:
Thank you so much, Peg! I really appreciate the kindness and support!
Lindsay says:
The carrot curry crackers look good to me. As does this recipe, nice work!
Lauren says:
I would get the cacao brittle.
Anonymous says:
Made these tonight but instead of using canned tomatoes just spread some pizza sauce over the potatoes and added the egg, etc. Delicious was the review from the entire family and mine are hard to please. Will make a batch for breakfast and lunches next week. Easy to put in the lunch box which is always a good thing!
Ali Maffucci says:
Yay! So happy to hear that!
Tonya Atkinson says:
I would choose a juice cleanse
Heather says:
YUMMERS!!
MMMMM looks delicious! Gotta try these!
Stephanie says:
Have you ever just made little muffins with just the potato noodles in the muffin tins? Wonder how that would work out. I imagine they would get nice and crispy
Peg Adams says:
Stephanie I made these Pizza egg muffins this afternoon to freeze for breakfast or lunches later. We tried one warm-delicious-but would be ok if cold also. The potato noodles started getting crispy a little in the pan but were very sticky/starchy. If you wanted crispy potatoes, probably soaking the noodles in water for a little while before cooking would remove some of the starch. I think spiralized potato noodles will be our hash browns in the future. Add a little chopped onion, seasonings and chopped bell pepper and we have a pan of hash browns. Yummy and they seemed to cook pretty fast too. :-)
Stephanie says:
Thanks Peg! I think I'll have to try experimenting with these.
Didn't have Yukon potatoes so used Sweet Potatoes... and they were delicious!!
Those look awesome. Are those standard muffin tins or large ones?
Peg Adams says:
Mine were standard muffin tins and I used only 9 eggs for a dozen muffins. That turned out to be the exactly correct amount for the 12 muffins. So mine have less calories but yummy anyway! (I have a Wilton nonstick muffin tin that makes 12 at a time-Standard size).
Dee says:
I made these today subbing bacon and nutritional yeast for the pepperoni and cheese, respectively, and they were so yummy! Also, as the person above said, 9 eggs was the perfect amount. I also only used one large potato and it was plenty. Be sure to grease the muffin pan well because they WILL stick :) Thanks Ali!

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