This week’s recipe comes courtesy of paleoparents.com, an outstanding resource for parents who desire a healthy lifestyle for themselves and their kids. These little treats can be eaten as meals or as snacks and are perfect for lunchboxes. Stick to the list of ingredients, or add/swap your own (bacon, sausage or sun-dried tomatoes make great additions, depending on your taste).
1 tbsp. olive oil
1 small red onion, diced
1 tbsp. tomato paste
2 C tomatoes, diced (or one 14 oz. can, strained)
1 C pepperoni, diced
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. black pepper
1 C black olives, chopped
1 C mushrooms, chopped
- Preheat oven to 325 degrees.
- Heat olive oil over medium heat.
- Saute onions until almost softened, about 5 minutes.
- Add tomato paste, cook and stir for one minute until well incorporated with onions.
- Add tomatoes and cook 2 minutes, stirring frequently.
- Add pepperoni and cook together for 4 minutes, stirring frequently.
- Crack and beat eggs until fluffy and bubbly.
- Add oregano, basil, salt and pepper to eggs and mix.
- Grease muffin tin cups (eggs will stick) or use a silicon pan or liners.
- Spoon 1 tbsp. of tomato mixture plus any other additions into each muffin cup.
- Pour egg mixture into muffin cups until they are 3/4 full (eggs will fluff up in the oven).
- Bake at 325 degrees for 25-30 minutes, or until tops become golden brown. If you plan on saving them for the week, under cook them slightly so that when reheated, the eggs do not become overcooked.
This recipe makes 16-24 mini pizzas, depending on how much you fill the cups with toppings/ingredients. Bon appetit!