Paleo Mini Egg Pizza

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By popular demand, please find below the recipe for the Paleo Mini Egg Pizzas I made tonight for the family. They really turned out well. The kids kept asking what was for dinner all day but I wouldn’t tell them, because they get all funny about new things. They saw me making them and were very hesitant. Once they were done the 14-year-old was so hungry she was willing to try anything. Her response? “Wow, these are actually pretty good.” So then the boys fought over which of them would try it first. But they both really like them. So, with the blessing of all 5 Walkers, please enjoy the following.

Paleo Mini Egg Pizza

Grain-Free, Gluten-Free, Corn-Free, Soy-Free, Sugar-Free, Tree-nut Free, Peanut-Free (contains eggs)

Ingredients

• 1 Tbsp olive oil
• 1 medium sweet 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
• ¼ tsp black pepper
• 1 C black olives, chopped (optional)
• 1 C mushrooms, chopped (optional)

Instructions

1. Heat olive oil over medium heat
2. Saute onions until almost softened, about 5 minutes
3. Add tomato paste, cook and stir for one minute until well incorporated with onions
4. Add tomatoes, cook 2 minutes stirring frequently
5. Add pepperoni, cook together for 4 minutes, stirring frequently
6. Crack and beat eggs until fluffy and bubbly
7. Add oregano, basil, salt and pepper to eggs and mix
8. Grease muffin tin cups (eggs will stick) or use a silicon pan or liners
9. Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup
10. Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)
11. Bake at 325 degrees for 25-30 minutes, or until tops become golden brown. You definitely want to go with slightly underdone if you’re saving them for the week so that when you reheat the eggs (ON 50% POWER PLEASE) they do not become overcooked.

Makes 16-24 pizzas, depending on how much you fill the cups with toppings.