Pizza Muffins (grainfree and nutfree)
makes 18-24 mini muffins/fritattas
  • 8 eggs
  • ¼ cup Half -n- Half (or a dairy alternative)
  • ¼ tsp cracked black pepper
  • ¼ tsp dried basil
  • ⅛ tsp ground oregano
  • 2 tablespoons coconut flour
  • 1-2 tablespoons extra virgin olive oil
  • 2 tablespoons minced onion
  • 1 small minced clove garlic
  • 2-3 chopped mushrooms (or a few tablespoons of your favorite pizza toppings)
  • 20 slices Boar's Head pepperoni
  • ½ cup shredded cheese
  1. Preheat the oven to 375 degrees and line a mini muffin tin with parchment muffin liners.
  2. In a small sauté pan, sauté the mushrooms and minced onion till mushrooms have released their moisture and it has evaporated. Add the minced garlic and stir to cook till fragrant. Remove from heat.
  3. In a large bowl or mixer, whisk the eggs, milk and seasonings till the eggs are light and frothy.
  4. Sprinkle in the coconut flour and whisk in tip incorporated (you may need to scrape down the sides if coconut flour accumulates there).
  5. Stir in the sautéed veggies and chopped pepperoni.
  6. Using a cookie scoop (it’s easiest), fill the muffin liners with the batter nearly to the top.
  7. Put in the oven (middle rack) and bake 10 minutes, till the muffins have puffed up and the centers are set.
  8. Remove from the oven and put some shredded cheese over the top of each muffin.
  9. Return to the oven for 2-4 minutes or until the cheese has melted.
  10. Remove from the oven and put on a wire wrack to cool slightly. May be eaten warm or cold. If desired, serve with marinara as a dipping sauce.
Recipe by Following In My Shoes at