Pizza Egg Muffins with Potato Noodles
Try this Pizza Egg Muffins with Potato Noodles recipe, or contribute your own.
Try this Pizza Egg Muffins with Potato Noodles recipe, or contribute your own.
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1 tablespoon extra virgin olive oil
- 2 large yukon gold potatoes peeled, blade c
- 1 dozen large eggs
- 1 cup canned diced tomatoes drained
- â½ teaspoon dried oregano
- â½ teaspoon dried basil
- â¼ teaspoon onion powder
- â½ cup diced turkey pepperoni slices
- 12 slices of turkey pepperoni
- 2 tablespoons grated parmesan cheese to garnish
- Carbohydrate 13.7073463891139 g
- Cholesterol 6.36055556074156 mg
- Fat 2.29492486241614 g
- Fiber 2.10588335299492 g
- Protein 4.06819027975499 g
- Saturated Fat 1.12435043138269 g
- Serving Size 1 1 large muffin (111g)
- Sodium 77.3068950169502 mg
- Sugar 11.601463036119 g
- Trans Fat 0.150598486179284 g
- Calories 87 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles. Season with salt, pepper and garlic powder and toss to combine. Cover and cook for 5-7 minutes or until potatoes are cooked to al dente, uncovering occasionally to toss.
- Coat the muffin cavities with cooking spray and then pack each with potato noodles, about halfway-through, snipping the noodles with kitchen scissors as you go.
- In a medium mixing bowl, beat the eggs. Add in the tomatoes, oregano, basil, onion powder and diced pepperoni and season with salt and pepper. Stir to mix and then pour into the muffin cavities, atop the potato noodles, filling the cavities about three-quarters of the way.
- Top each cavity with a sprinkling of mozzarella cheese and top with a slice of pepperoni.
- Bake in the oven for 20-25 minutes or until eggs have set completely.
- Pop out of the muffin cavities and serve, garnished immediately with parmesan cheese.
Pizza Egg Muffins with Potato Noodles: A Weeknight Winner
Mornings are hectic. Between getting kids ready for school, packing lunches, and making sure everyone gets out the door on time, finding time to prepare a healthy and delicious breakfast often feels impossible. That's why I've become a huge fan of make-ahead breakfasts – and these Pizza Egg Muffins with Potato Noodles are a new favorite! They're incredibly versatile, customizable, and can be prepped ahead of time for a grab-and-go breakfast all week long. Forget soggy cereal or rushed toast; these muffins are the perfect way to start your day feeling energized and satisfied.
The best part? This recipe is unbelievably simple. I often find myself craving pizza, but the thought of making a whole pizza from scratch on a busy weekday morning is daunting. These muffins solve that problem beautifully. They capture all the delicious flavors of pizza – the savory pepperoni, the melty mozzarella, the fragrant herbs – in a convenient, individual-sized package. The addition of potato noodles adds a surprising and delightful textural element, offering a satisfying chewiness that complements the fluffy eggs perfectly. The whole family loves them, even the picky eaters!
I typically make a large batch on the weekend, storing them in the refrigerator. They reheat beautifully in the microwave or toaster oven, making them an ideal breakfast option for rushed weekday mornings. But honestly, they're so good, they’re also a fantastic snack or even a light lunch! The recipe is easily adaptable; feel free to swap out the pepperoni for other meats, add different vegetables, or experiment with various cheeses. The possibilities are endless!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the egg mixture for a little kick.
- Veggie boost: Incorporate chopped bell peppers, onions, spinach, or mushrooms into the egg mixture for extra nutrients and flavor.
- Cheese please: Experiment with different cheeses, such as cheddar, provolone, or parmesan.
- Meatless Monday: Omit the pepperoni for a vegetarian option and add some sauteed vegetables like spinach and mushrooms for extra flavor.
- Make it ahead: Prepare the muffins ahead of time and store them in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- Freezing for convenience: These muffins freeze beautifully! Once cooled completely, wrap individual muffins tightly in plastic wrap, then place them in a freezer bag. Reheat from frozen in the microwave or oven.
These Pizza Egg Muffins with Potato Noodles are more than just a breakfast; they're a testament to the power of simple, delicious, and convenient home cooking. They're the perfect solution for busy mornings, allowing you to start your day with a flavorful and satisfying meal without sacrificing precious time. Try this recipe, and I guarantee it will quickly become a staple in your family's breakfast rotation!
