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.
April Decheine
Yields 6
Pizza Egg Muffin with Potato Noodles that you can fit in the palm of your hand and eat! These are great for lunch or brunch date.
20 minPrep Time
20 minCook Time
40 minTotal Time
Ingredients
- 2 large Yukon gold potatoes, peeled
- 1 dozen large eggs
- 1 cup canned diced tomatoes, drained
- 1 can creamed corn
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon onion powder
- ½ cup diced pepperoni slices
- 1 cup shredded mozzarella cheese
- 12 slices of pepperoni
- Queso Fresco
- Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375ºF.
- Peel your potatoes and spiralize each.
- Place potato noodles onto a baking sheet with a tablespoon of olive oil.
- Season with crushed black pepper and salt.
- Cover and cook for about 5-7 minutes, turning a few times until al dente.
- Spray muffin tin cups.
- Next, add your noodles into each cavity; pick them up with a fork and use scissors to cut them apart as you lay them on the bottom of each cavity. Fill them halfway full.
- Next mix the eggs, spices, diced pepperoni, diced tomatoes, cream corn, and mozzarella cheese.
- Add into each cavity filling just about to the top.
- Next sprinkle the Queso.
- Top each cavity with a slice of pepperoni.
- Sprinkle the parmesan cheese on top of each.
- Cook for 20-25 minutes.
- Let sit 5 minutes before serving.
Notes
Replace pepperoni with turkey pepperoni for a skinnier version.
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