Ever craved for a pizza for breakfast but also don’t want to miss out on your daily dose of eggs? These egg pizza muffins are just the right thing for those mornings. Satisfying all those pizza cravings (in a much healthier way), they are a hit with the kids too.
When this idea first struck my mind, the muffins didn’t come out well. Some were raw in the middle while others got too dry. It took me a few failed attempts until I got to the right composition of ingredients and found the ideal oven temperature.
Because of their resemblance to pizza, my kids tend to like it (they love pizza). They are a great add on item for a kid’s party as well. The best thing is that, these muffins leave no crumbs.
Let’s get to the recipe:
Egg Pizza Muffins
- 1/2 cup tomato puree
- salt and pepper to taste
- 1/2 tsp garlic powder
- 1 tsp dried mixed italian herbs (substitute: 1/2 tsp dried basil and 1/2 tsp dried oregano)
- 6 eggs
- some chopped sausage (I used sucuk)
- 6 Tbsp shredded gouda (substitute: shredded mozzarella)
- 3 cherry tomatoes (halved)
- Add tomato puree, salt and pepper, garlic powder, italian spices and eggs into a bowl, and beat until smooth (around 5 minutes).
- Cover 6 muffin molds with muffin liners and fill up with the egg mixture.
- Add some chopped sausage on top and cover each muffin with a tablespoon of shredded cheese. Put the halved tomato in the middle.
- Bake on 170 degrees Celsius for 20 minutes.
- Increase the oven temperature to 200 degrees Celsius and bake for another 10 minutes.
- Take out from oven and rest for a few minutes before serving.
- It is absolutely necessary to use muffin liners, otherwise the muffins will stick to the mold and won’t come out.
- After the muffins have been baked, they will come out of the oven very fluffy. They will sulk in a bit while cooling down, but will still remain soft.
- For some extra kick, add some chili flakes to the top/ egg mixture.