Supreme Pizza Omelet Muffins – All the flavor of a supreme pizza in the form of cute egg muffins. Perfect for using up your leftover toppings and freezing for an easy breakfast during the week.
Last night was family game night/make your own pizza at our house. Catan is our new favorite game and we are addicted! I would highly recommend this game if you haven’t checked it out yet. It’s perfect for all ages, and I especially love that the kids have to think strategically and practice their negotiation skills.
Game time was super fun and the pizza was decent (I’m still on the hunt for the perfect crust recipe.) I like controlling the amount of toppings and letting the kids personalize their own – everyone gets exactly what they want (yay, Mom victory!)
I’ve made egg muffins many times, with a variety of different veggies and add-ins. They’re great to make ahead, freeze, and grab for breakfast on the go. Knowing I wanted to make a batch for the week ahead, I intentionally prepared extra pizza toppings last night so there would be plenty left over. Then this morning, all I had to do was whip up some eggs and add a little oregano and parmesan to create that extra pizza-y flavor.
You will need about 2 cups worth of pizza toppings (I used onion, green peppers, mushroom, ham, pepperoni, olives, tomato, and bacon) roughly chopped into bite-sized pieces. In a large bowl, whisk 12 eggs and add dried oregano. Place a small amount of toppings into the cups of a muffin tin coated with cooking spray. Pour eggs into the cups (about half to two-thirds full). Top each cup with a small amount of parmesan cheese and bake for 15-20 minutes.
This recipe is easily modified to be Paleo/Whole30 friendly. Just skip the parmesan and make sure your chosen toppings are compliant.
All the flavor of a supreme pizza in the form of cute egg omelet muffins. Perfect for using up your leftover toppings and freezing for an easy breakfast during the week.
- 2 cups chopped pizza toppings of your choice (such as ham pepperoni, sausage, onions, mushrooms, tomatoes, bacon, olives, peppers)
- 12 eggs
- 1 tsp dried oregano
- Parmesan Cheese
Preheat oven to 375 degrees.
Roughly chop pizza toppings into bite-sized pieces. In a large bowl, whisk eggs and add oregano.
Coat a muffin tin with cooking spray. Add about 2 tablespoons of pizza toppings into the bottom of each cup.
Pour eggs over toppings, filling cups one half to two thirds full. Sprinkle parmesan cheese over the top of each cup.
Bake 15-20 minutes, until eggs are set. Cool slightly before removing from pan.
For Paleo/Whole30 plans, do not use the parmesan cheese and choose only compliant toppings for the muffins.