Pizza Egg Muffins

July 4, 2017

Fourth of July is HERE so you know I had to hit you with a festive breakfast recipe that you can make for the family for this beautiful morning of July 4th! Since I follow the Inspiralized blog by Ali Maffucci, I was completely inspired by an old recipe of hers: Pizza Egg Muffins with Potato Noodles. Anything spiralized is perfect for the menu at our house. And, of course, her photography skills are 100% more on point than mine. The beauty of blogging.



We make these at home often when we meal prep breakfast for busy weeks. See here for a twist on another older recipe of Breakfast Muffins from us.


When we make our version of Pizza Egg Muffins, we always swap out a few ingredients we don’t use ourselves at home like the shredded mozzarella or the canned tomatoes. This is the beauty of cooking and blogging! You can swap things out and make a recipe totally your own in order to adapt to your family’s needs. We do buy veggie shreds and fresh tomatoes so those were the swaps we made here.



Of course for the added touches on the perfect Pizza Egg Muffins, we had to add some delicious and perfectly on point FlavorGod “Pizza” seasoning. Besides the fact that we try to use the seasoning every time we get a chance…


Feel free to head on over to the Inspiralized link up on the top for the original recipe. Both are stupendous. For the dairy free option, keep scrolling for the eHealed version of Pizza Egg Muffins!



Have a safe and fun July Fourth with your family and/or friends! Enjoy some of the different DIY projects I have to decorate for a last minute gathering, easy and healthy yet festive appetizers, yummy cocktails (or mocktails) on our recent post from this past Sunday. Click here for that awesome Fourth of July Roundup!





Pizza Egg Muffins


You know I had to hit you with a festive breakfast that you can make for the family on the morning of July 4th, inspired by Inspiralized: Pizza Egg Muffins!



Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Serves: 12-16









  1. Preheat oven to 375° F.

  2. Spiralize potatoes.

  3. Lightly grease a pan with olive oil. Add potato noodles. Sprinkle with some Pink Salt & Rainbow Pepper Mix. Toss until evenly coated in oil. Cover for 8 minutes. Uncover every 2 minutes to toss. If noodles are too long, cut into smaller pieces with a scissor. Remove from heat. Allow to cool.

  4. Spray muffin pan with coconut oil. Pack each about halfway with potato noodles.

  5. Chop tomatoes and chives. Dice onion. Mince garlic

  6. In a large bowl, whisk the eggs. Add tomatoes, chives, onions, minced garlic, sun-dries, cheese and FlavorGod pizza seasoning. Whisk until combined. Fill each muffin cavity ¾ of the way with the egg mixture.

  7. Bake for 25-30 minutes.

  8. Remove from oven. Allow to cool.

  9. Store or serve.



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February 12, 2019

February 4, 2019

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My name is Estefanía but you might know me as chefNia* 


125 lbs gone forever, eHealed is my real life beyond the scale.







Intention, healthy food recipes, fitness advice, essential oil healing, DIY projects, crafts tutorials, life hacks, travel tips, pups, home decor and more...


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