Pizza egg muffins
32 min · 28 g protein · 256 cals / serving
Breakfast that tastes like a slice: fluffy egg muffins baked with turkey pepperoni, mushrooms, peppers, oregano and gooey mozzarella, with a parmesan crust on top and warm pizza sauce to dunk them in. Kids love them and they reheat in a minute.
Ingredients
- a good coat cooking spray
- 7 oz crimini mushroom, finely chopped
- 1 red bell pepper, finely diced
- 1 big handful baby spinach, chopped
- 4 large eggs
- scant 1 1/2 cups liquid egg white, from a carton
- 1/2 cup cottage cheese (1%)
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/4 oz turkey pepperoni slices, quartered
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated parmesan
To serve
- 1/2 cup pizza sauce, warmed
- a few leaves fresh basil
Steps
- Heat the oven to 350°F and spray a 12-cup muffin tin well. Cook the mushrooms and pepper in a dry nonstick pan over medium-high heat for 4–5 minutes, until the mushrooms have given up their water and started to brown. Stir in the spinach until wilted and cool for a minute.
- Blend or whisk the eggs, egg whites, cottage cheese, oregano, garlic powder, salt and pepper until smooth.
- Divide the vegetables, pepperoni and mozzarella among the cups, pour in the egg mixture to about three-quarters full and sprinkle with the parmesan.
- Bake 20–22 minutes, until puffed, golden at the edges and set in the middle (160°F). Cool 5 minutes before lifting out. Serve with warm pizza sauce for dipping and torn basil.
Good to know
Why cook the vegetables first?
Raw mushrooms and peppers release water as they bake and leave the muffins soggy and sunken. Two or three minutes in a hot pan solves it.
Will they stick?
Egg sticks to bare metal. Spray thoroughly, or use silicone cups or paper liners sprayed inside.
Make ahead
They keep 4 days in the fridge or 2 months frozen. Microwave two for 45–60 seconds from the fridge, until hot in the middle (165°F); warm the sauce separately.
Alternative
Per
- Calories
- 97
- Protein
- (45%)
- 11 g
- Fat
- (40%)
- 4 g
- Carbohydrates
- (15%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 322 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1024 kcal goes into the pot and 1244 g of ingredients comes out as about 1055 g of food: 97 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.