Pepperoni Pizza Egg Muffins are low carb and gluten free. They make the perfect easy grab -n -go breakfast or make brinner, breakfast for dinner! Either way, it’s so simple your teen can make them!
When I was asked to incorporate a theme into my writing for working with Silk milk this year as an ambassador I didn’t realize how helpful this would be for our family. My inspiration began when it occurred to me that as the mom and the main cook in the family, I was just doing everything.
Breakfast, lunch and dinner were all on me and therefore making my kids very dependent on me. All. The. Time. Can you say frustrated? Yep. I have been doing so much that I rarely let my kids get in the kitchen and fend for themselves.
So last month I decided to pick a child each month to work on their kitchen skills with me and by the time this venture is complete over the next year they will have a repertoire of recipes they can easily make for themselves or the family when mom is gone. Las month I started with my 12 year old daughter and she made a no bake Peanut Butter Cheesecake Ice Cream recipe which she and I and her daddy just loved!
This month I decided to take on the 15 year old who would rather never lift a finger in the kitchen and be waited on hand and foot. You’ve never probably met a reluctant teen who’d rather skip learning to cook right? Although this young man of mine is a boy scout and does know how to cook in the outdoors, in the kitchen he’d prefer to just let mom do all the work.
NOT today my friends, not today. He worked. And I think he liked it.
See that pic there? I see a small smirk on his face, could even be considered a grin, a happy grin right? Yeah that’s what I’m going with.
He needs some work on whisking all ingredients together as you can see from the pic below.
Half were not mixed well and the other half were when he noticed all the tomato paste was in the bowl and not incorporated. We will be working on this skill again for sure. But at least we’ve started!
Maybe you’re wondering how the idea of a pizza egg muffin came to be?
Simple. This child of mine eats pepperoni out of the package upon waking first thing in the morning. He is a pepperoni fiend and proud of it. When I mentioned let’s add some protein to that pepperoni he was not interested and certainly didn’t think they would taste good.
He even gave me a smug and sighed as I told him to add some tomato paste. “Huh? yuck, why? “
He was wrong of course. He tried one without a bun and one in a grain free bun.
He decided the tomato paste was a good idea after trying one that wasn’t mixed as well and the other mixed well with tomato paste, “Cause it really tastes like a pizza, Mom, a healthy pizza.”
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Pepperoni Pizza Egg Muffins
- 10 eggs
- 1/2 cup Silk unsweetened almond milk
- 1 teaspoon Italian seasoning
- 2 teaspoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella
- 2 ounces mini pepperoni slices
Preheat oven to 350 degrees F.
Whisk the eggs in a bowl.
Whisk in the milk, Italian Seasoning, tomato paste and salt and pepper.
Pour the mixture evenly into a greased 12 capacity muffin pan.
Top evenly with shredded cheese and pepperoni.
Bake for 20 minutes.
Refrigerate left overs and reheat for 20-30 seconds in microwave.
This conversation is sponsored by Silk. The opinions and text are all mine.