Pizza Egg Muffins with Potato Noodles
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
- 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.