Perfectly Paleo Pizza Egg Cups

Honestly, one of the things about the paleo lifestyle that I miss the most is pizza. It’s the perfect food, it’s portable, cheesy, crunchy and just plain yummy. However, it’s just not a food that fits into my new healthy lifestyle. This recipe is in our regular rotation now because it tastes just like pizza! Seriously.

As a full time working mom I have time constraints in the morning. We have been making egg cups for about 6 months now and they are such a huge time saver! You can mix and match ingredients to your liking without really ruining it. We’ve lined the muffin tins with strips of bacon baked halfway then filled them with veggies and poured the eggs in and baked them.

Here is my version of the Paleo Pizza Egg Cups, inspired by Stupid Easy Paleo .  I know what you’re thinking, the broccoli sounds weird. Trust me, you don’t even taste it in there. My kids didn’t even notice! This is a sneaky way to get some extra veggies in painlessly. The sausage is totally optional, but is a great way to bump up the protein content.

Perfectly Paleo Pizza Egg Cups


  • 8 oz sliced mushrooms
  • ½ cup sweet onion chopped
  • 2 tsp coconut oil
  • 3-4 tbsp tomato paste
  • 1 cup cooked broccoli chopped
  • 1/3 cup sliced black olives
  • 8 large eggs
  • 2 tbsp coconut or almond milk
  • 1 tbsp Wildtree pizza seasoning*
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1/2lb italian sausage (optional)


  • Preheat the oven to 350F. I use silicone liners like these  on a cookie shee. Grease them lightly with coconut oil. You can also use a 12 cup muffin tray with or without liners. Set aside.
  • In a skillet over medium-high heat, melt the coconut oil, add the onions and mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Add the broccoli and black olives to pan, stir to combine then shut off the heat and put aside.
  • In a large bowl, beat the eggs with the milk, pizza seasoning, salt and pepper.
  • Spoon the veggie mixture and sausage evenly into the muffin liners until they are about ⅔ full. Spoon approximately 1/2-1 teaspoon of the tomato paste on top of the veggies and spread it. Don’t obsess about eveness.
  • Now, pour the egg mixture evenly into the muffin liners until it’s about ¾ full.
  • Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.


*If you don’t have Wildtree pizza seasoning, use 1 tsp garlic powder + ¼ tsp dried basil + ¼ tsp dried oregano.

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