I actually made these a while ago and kept waiting to post till I took a better picture, but I kept putting it off and I’m over it! lol it’s been a rough week! You’re just going to have to take my word that these are super yummy! They are also a good way to sneak in a vegetable that you aren’t too crazy about (for me that’s kale), because the pizza seasoning will consume your taste buds! I use the pepperoni slices as a cup holder for the rest of the ingredients. It’s normal if your egg spills over on the side, because the slices do not fit perfectly. But I promise they will hold most of your muffin bottom!
I use the Applegate brand of uncured pepperoni slices, because there is no antibiotics, nitrites/nitrates, gluten, and casein!
I hope you enjoy these muffins and find that they are perfect for a post-workout protein/ quick on the-go breakfast.
Pizza Frittata Muffins
Makes: 12 / Cook Time: 25 minutes
- 12 Applegate Uncured Pepperoni slices
- 1 small Yukon Gold potato- julienned or chopped in small cubes
- 1/2 cup of finely chopped kale – remove the kale from the stem
- 8 eggs
- 1/2 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon of chili pepper flakes
- sea salt and pepper for taste
Preheat the oven to 375 degrees. Then oil down a muffin pan ( I use the coconut oil spray from Trader Joe’s). Place 1 slice of pepperoni in all 12 of the muffin holders. (They may not fit perfectly, it is okay, I promise!)
Whisk the eggs in a bowl and then mix the rest of the ingredients. Add a hefty pinch sea salt and black pepper and then give it another good stir. Pour the egg mixture into the pepperoni slices, filling up each cup about 3/4 way. It is okay if some of the egg spill over the pepperoni slices, the cups will still hold their form and it will still be delicious! Place in the oven and cook for 25 minutes!