Keto low carb pizza egg muffins

My famous keto low carb egg muffins recipe, with a twist, pizza style! Italian sausage, pepperoni, and mozzarella cheese, all tucked into an egg muffin. These keto low carb egg muffins are totally carnivore-friendly. Change up the fillings to match your favorite pizza toppings, including veggies, if you’re not strict carnivore. You can even include sautéed mushrooms, peppers & onions and/or some pizza herbs & spices.

INGREDIENTS

1-2 teaspoons bacon fat, lard, or tallow
2 ounces pepperoni slices, cut into quarters
8 ounces bulk Italian pork sausage (or two 4-oz links)
1/4 cup shredded Parmesan cheese
8 ounces mozzarella cheese
9-10 large eggs
1/4 cup heavy whipping cream
1/4 teaspoon aluminum-free baking powder (optional, makes them fluffy)
Salt & pepper (to taste)
2 tablespoons nutritional yeast flakes
1 teaspoon dried oregano leaves or Italian dried herbs
1/2 teaspoon red pepper flakes

Optional:

1/4 each, of a medium onion and/or 1/4 of a green bell pepper, diced (about 40 g)
2-3 white or baby bella mushrooms, diced (30-40 g)

DIRECTIONS

Preheat oven to 350°F

Grate or finely chop the cheeses. Cut the pepperoni into smaller pieces. Slice and then dice the Italian pork sausage into small cubes as you like, or remove the casings and break into pieces if you prefer crumbled style.

In a skillet on the stove top, add the sausage (if using links, remove casings first). Brown and break up the sausage, then drain all but a tablespoon of fat with a slotted spoon. It may vary. I still had beef fat in the pan from earlier, that’s fine to use, too.

If using veggies, sauté them in the fat left in the pan.

While the fillings are cooking, you can prepare the egg base. In a medium bowl with high sides, crack in the eggs and add the heavy cream, salt & pepper, spices/Italian seasonings, optional nutritional yeast, and baking powder. Beat the mixture until frothy and doubled in volume, using egg beaters or a whisk.

Prepare a 12-capacity standard muffin tray by greasing it with bacon fat, lard, or tallow or other favorite fat (butter burns).

Add the pepperoni pieces and sautéed ingredients, mounding a spoonful or two into each cavity.

Pick up small bunches of the shredded mozzarella and place the cheese on top of the meat mixture.

Pour enough of the egg mixture to cover over all. Usually, this will fill each of the 12-capacity muffin tray cavities to full or just about full to the top.

Bake for 30 minutes. The muffins will puff up dramatically when done, but collapse a bit once finished baking.

Makes 12 muffins – I usually eat two at a time, for one meal.

I hope you love this keto low carb pizza egg muffins recipe as much as I did, and sharing it with you!

NOTES:

I use a basting brush dipped in the melted fat to grease each cavity of the tray, as sometimes the eggs will stick. You can also use parchment paper or parchment paper muffin liners. If using a silicone muffin tray, be sure place it onto a sturdy baking sheet, rimmed pan, or baking stone, to keep it steady in the oven.

You can save some time by using precooked meats and frozen chopped veggies, just add them to the the muffin cavities before adding the cheese and pouring in your eggs.

There’s TONS more egg recipes in my ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food