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Pepperoni Pizza Egg Muffins
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
277
kcal
Author
Brenda Bennett| Sugar Free Mom
Ingredients
10
eggs
1/2
cup
Heavy cream
or milk of choice
1
teaspoon
Italian seasoning
2
teaspoons
tomato paste
1/2
teaspoon
salt
1/4
teaspoon
pepper
1
cup
shredded mozzarella
2
ounces
pepperoni
(we used mini slices)
Instructions
Preheat oven to 350 degrees F.
Whisk the eggs in a bowl.
Whisk in the milk, Italian Seasoning, tomato paste and salt and pepper.
Pour the mixture evenly into a greased 12 capacity muffin pan.
Top evenly with shredded cheese and pepperoni.
Bake for 20 minutes.
Enjoy immediately!
Refrigerate left overs and reheat for 20-30 seconds in microwave.
Notes
Net carbs: 1g for 2 egg muffins
Nutrition
Serving:
2
muffins
|
Calories:
277
kcal
|
Carbohydrates:
2
g
|
Protein:
16
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
297
mg
|
Sodium:
597
mg
|
Potassium:
167
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
559
IU
|
Vitamin C:
1
mg
|
Calcium:
144
mg
|
Iron:
2
mg