Okay, okay, you got me, it’s not morning! But I tell you what…it WILL be a good morning when you make these!!
See what I did there? 😀
Anywho…these little fellows are super fun and cute! And can even be made the night before to help your family get tasty protein on busy mornings! That’s how I did it! I came home from work at like midnight one Saturday night, and was amped up on the caffeine I had downed to get me through a 15 hour shift. My husband had to be at the church before 7, and I know how stressful Sunday mornings can be for him. On top of that, he has to resist the free pizza provided for the worship teams. So I wanted to make sure he had a chance to get a good healthy breakfast in him to hold him over. Cause let’s just be honest…who wants to wake up at 5 just to cook yourself breakfast?
I, for one, do not!
And so I decided to use my late night energy to make these for him. They are my own version of Abel James’ “Pizza Muffins.” I added some greens and beans because Mr. Rodgers is determined to get those with every meal. And I also added a sauce for a “frosting” of sorts, and changed up the meat because I prefer sausage to pepperoni! Are you ready for this recipe?! Let’s do it!
Here’s what you need:
- 6 Eggs
- 4 tsp Coconut Oil, Melted
- 2 Tbsp Grassfed Butter, Melted
- 4 Tbsp Coconut Milk (Or Almond)
- Salt and Pepper to taste
- 2/3 C Almond Flour
- 1/4 tsp Oregano
- 1/4 tsp Basil
- 1/4 tsp Garlic Powder
- 1/2 tsp Baking Powder
- 1/2 C Uncooked Italian Sausage (I used two home made meatballs from my freezer!)
- 1/4-1/2 C Sundried Tomatoes (Depending on your tastes. I don’t like them to be too overpowering!)
- 1/4 C Onion, Diced
- 1/3 Can Black Beans
PIZZA SAUCE “FROSTING” (Adapted from Budget Savvy Diva)
- 1 (7 1/2 ounce) can tomato sauce
- 1/8 cup water
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried basil leaves
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- Pinch of black pepper
- 1/2 whole bay leaf
And here’s how you do it:
- Preheat your oven to 400*
- Heat a cast iron skillet over medium high heat. Add in your sausage and cook until starting to brown. I used two home made Italian meatballs I had frozen! It worked so well!
- Add in onion and cook until translucent, stirring often.
- Add in beans, sundried tomatoes, and kale. Cook and stir until kale is wilted and everything is warmed through. Set aside to cool.
- Mix together eggs, coconut oil, butter, coconut milk, and salt.
- In a different bowl, mix together flour, spices, and baking powder.
- Combine your egg and flour mixture and mix until all is combined smoothly.
- Add your cooled meat mixture and fold in.
- Pour into a lined muffin pan and cook until done, about 15 minutes.
- While muffins are cooking, add all sauce ingredients into a small sauce pan over medium heat. Bring to a boil and then reduce to a simmer, letting the flavors infuse until ready to “frost” on top of your eggy meat muffins! ENJOY!