Last week I was getting bored with our usual meals so I started searching for some new recipes that I could make for my family on this Whole30 challenge. I googled around and found a recipe for Mini Egg Pizzas from Paleo Parents and thought I’d give it a try. I’ve made quiches and frittatas for the family before, and while hubs and I enjoy them, the kids not so much. But I thought to myself, it has pizza in the title so it’s worth a try at least. I’m happy to report they tasted great, even without cheese, and the best part was how easy these were to make!
Tee refused to eat these at first. It took some convincing for her to try one, but once she tasted it she just kept eating and eating. I think she polished off three of them on her own, and then she asked for pizza for lunch the next day too. So yes, a hit! Muffins just seem to be a hit with the kid crowd, and these are no exception. We liked these so much, in fact, I wanted to share my version of this recipe with you. I’m calling these pizza inspired frittata muffins because that’s what I think they are.
Start by preheating your oven and prepping all your ingredients. Dice up a small red onion finely, then slice up about a cup and a half of natural pepperoni. We buy natural pepperoni made from unmedicated beef with no sugar or added sulfites at our local butcher shop. These are smaller than commercial pepperoni (maybe the diameter of a dime) so I just cut it into thin slices. If you’re using the regular stuff, you’ll need to dice it so it mixes in properly.
Break twelve eggs into a large pouring cup and whisk them until the mixture is completely mixed and frothy. Next whisk in one and a half teaspoons of oregano, one teaspoon basil, one teaspoon sea salt, and half a teaspoon of freshly ground black pepper. I know this seems like a lot of eggs, but when you think about it, a dozen eggs to feed the entire family isn’t that much, and it’s more economical than most other sources of protein.
Heat some coconut oil in a skillet over medium heat then sautee the diced onion and two cloves of minced garlic. Once the onions are soft, add two tablespoons of tomato paste, one and a half cups of tinned diced tomatoes, a cup and a half of sliced/diced pepperoni, and half a teaspoon of chipotle chili powder. Add more chipotle powder if you’d like a little more kick. Cook another few minutes until everything is mixed evenly and heated through.
Grease a couple of muffin trays well with coconut oil and fill each cup about a quarter of the way with the onion/tomato/pepperoni mixture. Cover that with one layer of sliced mushroom, then pour the egg mixture in to about three quarters full. Bake for about 30 minutes or until toothpick comes out clean. These make about 20-22 muffins, perfect for dinner for our family of four plus enough left over for lunch the next day.
- 1 tablespoon coconut oil
- Small red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups tinned tomatoes, diced
- 1 1/2 cups sliced/diced natural pepperoni
- 1/2 teaspoon chipotle chili powder
- 12 eggs
- 1 teaspoon dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 5-6 white mushrooms, sliced
- Preheat oven to 325 degrees and grease 18 muffin cups.
- Prep onions and pepperoni.
- Break eggs into a large bowl and whisk well.
- Add oregano, basil, sea salt, and freshly ground black pepper. Mix well.
- Heat coconut oil in a skillet over medium heat. Once hot, sautee onion and minced garlic.
- Once soft, add tomato paste, diced tomatoes, pepperoni, and chipotle chili powder. Cook 2-4 minutes longer until all ingredients are heated through.
- Fill greased muffin cups about a quarter of the way with the onion/tomato/pepperoni mixture. Cover with one layer of sliced mushroom, then pour the egg mixture in to about three quarters full.
- Bake for about 30 minutes or until toothpick comes out clean.