Eggs are a staple for me when I do rounds of Whole 30, so I eat them in a variety of ways. These pizza-inspired muffins from Paleo Running Momma are delicious and perfect for making ahead for a breakfast from the freezer.
Sausage Pizza Egg Muffins
3/4 lb. pork sausage
2 cloves garlic, minced
Dash of crushed red pepper
2/3 cup chopped sun-dried tomatoes
2 tsp. Italian seasoning blend
1 tsp. onion powder
1/4 tsp. sea salt
Preheat oven to 400°F. Grease 12 muffin tins.
Cook the sausage with a dash of red pepper. Add the garlic when the sausage is nearly browned. Then add in tomatoes, and stir well. Remove from heat, and set aside.
In a large bowl, whisk together the eggs with the seasonings. Pour in the sausage mixture, and stir to combine. Divide mixture evenly among 12 muffin cups. Bake about 15 minutes or until the eggs are set, and muffins just begin to brown. Either serve immediately or freeze for future breakfasts. Makes 12 muffins.