Pizza Egg Muffins
Today was the first day of school for my kids and I still am not quite sure where the summer went! I feel like school ended just yesterday. Although I don't want summer to end my kids were getting a little crazy and as much as it might sound bad I am ready for a little quite around the house. Of course I still have the little one is is as active as any baby I have ever seen. She's been walking since 10 months so just imagine everything she is getting into.
School time means lots of food prep and cooking in the house. I like to have things made that are easy to pack in their lunches for school. One of the many things I like to make are egg muffins because the are easy and there are so many different variations you can make. Like most kids my kids are pizza lovers so I came up with these pizza egg muffins. They truly are delicious. I make a batch of these and keep them in the fridge all week. They are great to pack in lunches or to eat for healthy afternoon snack. They can be reheated or eaten cold. Either way they are delicious!!!
Servings : 12 Muffins
- 10 Pastured Eggs
- 12 Cherry tomatoes chopped
- 4 oz of Grass Fed Cheddar Cheese shredded
- 2 oz of nitrate and hormone free humanely raised pepperoni cut into small pieces
- 2 tsp Italian herbs
- 12 Bleach Free muffin/cupcake liners
Directions: Preheat the oven to 350 degrees and line a muffin tin with 12 bleach free parchment liners. In a large bowl add our eggs and beat them. Add your tomatoes, Italian herbs, pepperoni and cheese but leave about 1/4 of the cheese to use to top the muffins. Mix all the ingredients well. Then take 1/4 cup scoop and fill each muffin liner. Add your remaining cheese on top of each muffin. Put the muffins in the oven and bake for 35-40min until the top of the muffins have begun to slightly brown. When you remove the muffins let them fully cool before removing them from the muffin tin. Enjoy!