Mini Egg Pizza

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

Ingredients:

1 Tbsp lard or olive oil

1 small red 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:

Heat lard or olive oil over medium heat

Saute onions until almost softened, about 5 minutes

Add tomato paste, cook and stir for one minute until well incorporated with onions

Add tomatoes, cook 2 minutes stirring frequently

Add pepperoni, cook together for 4 minutes, stirring frequently

Crack and beat eggs until fluffy and bubbly

Add oregano, basil, salt and pepper to eggs and mix

Grease muffin tin cups (eggs will stick) or use a silicon pan or liners

Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup

Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)

Bake at 325 degrees for 25-30 minutes, or until tops become golden brown.

Makes 16-24 pizzas, depending on how much you fill the cups with toppings. We filled our muffin cups about 50% with toppings and 50% with eggs and had 20 egg cups.

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