Mini Egg Pizzas

Submitted by: Stacy and Matt

Servings: About 20 pizzas

Ingredients:     1 Tbsp lard or 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
10 eggs
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/4 tsp black pepper
1 C black olives, chopped (optional)
1 C mushrooms, chopped (optional)

Instructions:
Heat lard or 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, cook 2 minutes stirring frequently
Add pepperoni, 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 ¾ full (eggs do fluff up in oven)
Bake at 325 degrees for 25-30 minutes, or until tops become golden brown. We prefer our slightly underdone if we’re saving them for the week so that when reheated the eggs do not become overcooked.

Notes: Makes 16-24 pizzas, depending on how much you fill the cups with toppings. We filled our muffin cups about 50% with toppings and 50% with eggs and had 20 egg cups.

*Steps with the heart symbol (?) indicate steps perfect for the sous chef in your kitchen with little hands!

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.