Pizza Egg Muffins with Potato Noodles
Try this Pizza Egg Muffins with Potato Noodles recipe, or contribute your own.
Try this Pizza Egg Muffins with Potato Noodles recipe, or contribute your own.
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1 tablespoon extra virgin olive oil
- 2 large yukon gold potatoes peeled, blade c
- 1 dozen large eggs
- 1 cup canned diced tomatoes drained
- â½ teaspoon dried oregano
- â½ teaspoon dried basil
- â¼ teaspoon onion powder
- â½ cup diced turkey pepperoni slices
- 12 slices of turkey pepperoni
- 2 tablespoons grated parmesan cheese to garnish
- Carbohydrate 13.7073463891139 g
- Cholesterol 6.36055556074156 mg
- Fat 2.29492486241614 g
- Fiber 2.10588335299492 g
- Protein 4.06819027975499 g
- Saturated Fat 1.12435043138269 g
- Serving Size 1 1 large muffin (111g)
- Sodium 77.3068950169502 mg
- Sugar 11.601463036119 g
- Trans Fat 0.150598486179284 g
- Calories 87 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles. Season with salt, pepper and garlic powder and toss to combine. Cover and cook for 5-7 minutes or until potatoes are cooked to al dente, uncovering occasionally to toss.
- Coat the muffin cavities with cooking spray and then pack each with potato noodles, about halfway-through, snipping the noodles with kitchen scissors as you go.
- In a medium mixing bowl, beat the eggs. Add in the tomatoes, oregano, basil, onion powder and diced pepperoni and season with salt and pepper. Stir to mix and then pour into the muffin cavities, atop the potato noodles, filling the cavities about three-quarters of the way.
- Top each cavity with a sprinkling of mozzarella cheese and top with a slice of pepperoni. Bake in the oven for 20-25 minutes or until eggs have set completely. Pop out of the muffin cavities and serve, garnished immediately with parmesan cheese.
Yukon Gold potatoes do the heavy lifting here, forming a starch-bound base that keeps the liquid eggs from leaking out of the muffin tin. Without cooking those potato noodles to an al dente texture in the skillet first, they remain crunchy and raw inside the baked egg matrix. Controlling moisture is the central challenge when batch-cooking this combination. Drained canned tomatoes contain excess water that readily separates during baking, turning the bottom of the muffin spongy if not measured carefully.
Batch-cooking requires specific handling because eggs toughen rapidly upon reheating. Freezing these muffins works well if done immediately after cooling completely on a wire rack, storing them in an airtight container for up to one month. Thaw individual portions overnight in the refrigerator rather than on the counter to prevent bacterial growth. Reheating should happen gently in a 325-degree oven for ten minutes, or in a microwave at fifty percent power for forty-five seconds, which prevents the protein strands from seizing and expelling their moisture.
Testing doneness without a thermometer requires observing the center of each muffin cavity. Gently press the top of the egg mixture; it must spring back completely with zero wet resistance or fluid movement beneath the surface. Swapping the shredded mozzarella for low-moisture part-skim varieties reduces surface pooling during the final minutes in the oven.
