Whole30 Sausage Pizza Egg Muffins

So love pizza for breakfast but your on Whole30 and all that jazz….well let me introduce you to these puppies.


Serving – 12 muffins

  • 8 eggs
  • 2 compliant chicken sausages ( I used Coleman’s Organic Spinach sausages for more flavor but any italian/veggie style should work) (other suggestions include TJ’s spicy italian sausage or Braut Haus sausages)
  • 5 white mustrooms sliced
  • 1 green pepper sliced into cubes
  • Salt
  • Garlic powder
  • Chili Powder
  • Basil
  • Oregano
  • Pepper
  • Avocado Oil
  • Cupcake Tin
  • Can of tomato sauce
  • Nutritional Yeast (I get mine at Tj’s)



  1. Preheat oven to 350F
  2. Chop up mushrooms to thin slivers, green peppers in cubes or rectangles, and sausage into half circles. Put these ingredients in a bowl.
  3. Next crack eggs into bowl and whisk. Add salt and garlic powder to mix.
  4. Pour egg mix into fresh ingredients bowl.
  5. Next spray your cupcake tin with avocado oil or if you’re uber fancy line the tins with cupcake paper holders
  6. Pour out the mixture into the cups…just be aware to not fill them too high because eggs have a tendency to run over the top….and spill into your oven…and then cause a lot of problems. (Learned from eggsperience lol)
  7. Now onto to the sauce… take your can of tomato sauce, add in salt, basil, oregano, black pepper, a little garlic powder and about 2 heaping spoonfuls of nutritional yeast. You can either mix this by hand or use a handy dandy immersion blender. At this point, I would add about 1/4 cup water to liquefy the sauce a bit more.
  8. Add about 2 TBSP to each muffin.
  9. Bake the muffins for 30 minutes.

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