Get out your veggie spiralizer for this Pizza Egg Muffins with Potato Noodles recipe that combines your family’s love of pizza and eggs together in one breakfast in the palm of your hand.
Pizza Egg Muffins with Potato Noodles
It’s official…we love our spiralizer and we use it every chance we get. Spring is right around the corner and the spiralizer is helping us replace heavy carbs in a lot of our traditional pasta dishes so why not try our hand at muffins too? We found several pizza muffin recipes we liked, but nothing that exactly suited our tastes. We combined a few and came up with something we think you’ll really love.
The muffins are easy to prepare. First you will spiralize two Yukon potatoes and place them on the bottom of each muffin cavity, just about half way full. Then you simply mix a dozen eggs, a can of tomato with green chilis, a can of creamed corn, and chopped pepperoni, along with a few spices. Fill muffin tins almost to the top with your mixture, top with queso fresco cheese and a slice of pepperoni, followed by a light sprinkling of parmesan cheese. The oven does the rest!
You can eat this for breakfast or have friends or family over for a light brunch. Feel free to get creative with the meat toppings to change the recipe up a bit each time. You can even store these in a plastic container in the refrigerator to easily grab lunch in the palm of your hand. These muffins are good cold or heated up in the microwave.
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