Skinny Pizza Egg Muffins

5 from 1 vote

Skinny Pizza Egg Muffins! An easy recipe that makes a quick breakfast and healthy meal every morning. Packed with riced bell pepper and spices, these egg muffins are perfect for weekend meal prep. Wholesome, light and delicious! Gluten Free, Low Calorie, Paleo, Low Carb

Prep Time10

Cook Time22

Total Time37

Course: Breakfast, Meal Prep

Cuisine: American

Diet: Low Calorie

Servings: egg muffins

Calories: 67kcal

Author: Megan Olson

Ingredients

6 eggs
6 egg whites
2 tablespoons almond milk unsweetened
2 tablespoons tomato paste or pizza sauce
1 cup green bell pepper riced in a blender
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons Mexican cheese shredded, omit for Paleo
12 slices turkey pepperoni

US Customary - Metric

Instructions

Preheat oven to 350 F. Grease a muffin tin generously with cooking spray, olive oil or line with muffin liners.
Pulse the bell pepper in a blender several times until is resembles a rice consistency.
In a large mixing bowl, whisk together the eggs, milk, tomato paste, riced bell pepper, onion powder and garlic powder until smooth.
Spoon the batter into each muffin cavities filling 3/4 of the way full. Sprinkle the cheese among the 12 cavities evenly then place 1 slice of pepperoni on top.
Bake at 350 F for 22 minutes or until the tops are set. Remove from the oven. Note the muffins will rise in the oven then fall a bit when you remove them.
Place in the refrigerator up to 5 days or in the freezer up to 1 month.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition