Paleo Pizza Egg Muffins Recipe

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Original and delicious paleo egg muffins!




  •     8 oz sliced mushrooms
  •     2 tsp coconut oil
  •     1 cup chopped cooked broccoli
  •     ¼ cup sliced black olives
  •     8 large eggs
  •     2 tbsp coconut milk
  •     1 tbsp Flavor God Pizza Seasoning*
  •     ½ tsp sea salt
  •     ¼ tsp black pepper




Preheat the oven to 350F. Line a 12-cup muffin tray with liners and grease them. I use silicone liners like these and grease them lightly with coconut oil. Set aside.


In a medium skillet over medium-high heat, melt the coconut oil. Add the mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Turn off the heat and add the broccoli and black olives. Stir to combine.


In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.


Spoon the veggie mixture evenly into the muffin liners. They should be about ⅔ full. Now, pour the egg mixture evenly into the muffin liners until it’s about ¾ full.


Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.



*If you don’t have Flavor God Pizza Seasoning, use 1 tsp garlic powder + ¼ tsp dried basil + ¼ tsp dried oregano.



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