Sausage Pizza Egg Muffins

Sausage Pizza Egg Muffins

Pizza for breakfast, anyone? These Sausage Pizza Egg Muffins are loaded with protein to get your day started right, and they’ll help keep you feeling full until lunch time!

Pro tip: Mix in a package of thawed frozen spinach (make sure to squeeze out any excess moisture first) to add a punch of antioxidants and minerals.

Make these ahead of time and heat a couple up for breakfast to make those hectic mornings just a little bit easier!

Sausage Pizza Egg Muffins


  • 3/4 lb pork sausage casings removed if necessary, no added sugar
  • 2 cloves garlic minced*
  • dash of crushed red pepper
  • 2/3 cup chopped sun dried tomatoes {soften first by soaking if too hard}
  • 2 tsp Italian seasoning blend
  • 1 tsp onion powder
  • 9 eggs
  • 1/4 tsp fine grain sea salt
  • 1-2 tsp coconut oil for cooking the sausage plus extra for greasing muffin cups


  1. Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
  2. Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the sausage and a dash of crushed red pepper, and break up lumps of sausage with a wooden spoon. If using the garlic*, add it to the pan when the sausage is halfway browned
  3. Continue to cook and stir. Once the sausage is nearly fully browned, add the chopped sundried tomatoes and stir into the mixture. Cook another minute, then remove from heat and set aside.
  4. In a very large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Then, pour the entire sausage mixture into the eggs and combine.
  5. Fill muffin cups 3/4 of the way to the top (they’ll rise over the cups, which is fine) until the mixture is used up (I made 12) and bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.
  6. Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerate them in a sealed container for up to 5 days. Enjoy!

Variations: Use the base recipe and add in your favorite clean protein and veggies!

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