Pizza Egg Cups
FOOD AS MEDICINE:
These make-ahead pizza egg cups are everything you love about pizza without the carbs and gluten and are totally portable for breakfast on the go! These would also be great in a lunchbox for kids or teens or over an arugula salad when breaking your fast! Eggs are a nutritionally dense food, providing about 7 grams of protein each as well as choline for brain development and omega-3’s for heart health. Eggs are also high in sulfur, which supports detoxification as well as cysteine and Vitamin D. Choose pasture-raised eggs and always eat the yolk—this is where the nutrients are most concentrated!
12 pasture-raised eggs
1/2 tsp sea salt
1/2 red onion, finely diced
1/2 cup cherry tomatoes, quartered
1 bunch basil, chopped
1 cup mozzarella cheese, shredded
4oz uncured pepperoni, cut into quarters
1/2 cup clean marinara sauce like Rao’s
1/2 tsp red pepper flakes
1 tsp dried oregano
Preheat the oven to 350. Place parchment liners in a muffin tin or spray with avocado oil. In a large bowl, whisk the eggs with a pinch of salt until uniform in color. Add in the red onion, cherry tomatoes, basil and mozzarella cheese. Stir until uniformly distributed. Fold in the pepperoni pieces and swirl in the marinara. Pour the mixture into muffin tins and sprinkle with the red pepper flakes and dried oregano. Bake about 20-22 minutes until they no longer jiggle in the middle. Remove from oven and allow to cool. Store in the fridge or freezer for an easy grab and go breakfast or snack!
Makes 6 servings of 2 muffins each
Nutrition per serving: 312 Calories, 23g Fat, 3g Carbs, 23g Protein
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