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Carnivore Pizza Muffins

These Carnivore Pizza Muffins combine the rich flavors of mozzarella and pepperoni with a fluffy egg base, making them a protein-packed, low-carb alternative to traditional pizza. Perfect for meal prep, quick snacks, or satisfying pizza cravings, these muffins are a versatile and convenient addition to any carnivore or keto diet. Ready in just 20 minutes, they are freezer-friendly and easily customizable with different meats and cheeses to suit your taste.

Ingredients
  

  • Whole Eggs: 6
  • Egg Whites: 6
  • Mozzarella Cheese: 4 oz shredded
  • Pepperoni: 24-30 slices
  • Garlic Powder: 1 teaspoon optional, omit for strict carnivore
  • Oregano: 2 teaspoons optional, omit for strict carnivore
  • Onion Powder: 1/2 teaspoon optional, omit for strict carnivore

Instructions
 

  • Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tray with cooking spray or melted butter.
  • Prepare the Egg Mixture: In a large bowl, whisk together the whole eggs and egg whites until well combined and frothy.
  • Add Seasonings (Optional): If using, add garlic powder, oregano, and onion powder to the egg mixture and whisk until evenly distributed. (Skip this step for strict carnivore.)
  • Fill Muffin Cups: Pour the egg mixture into the muffin cups, filling each about 3/4 full.
  • Add Cheese and Pepperoni: Sprinkle shredded mozzarella cheese on top of each muffin. Place 2-3 slices of pepperoni on top of each muffin, slightly overlapping.
  • Bake: Bake for 13-15 minutes, or until the muffins are cooked through and the tops are golden brown with crispy pepperoni edges.
  • Cool and Serve: Remove from the oven, let cool for 2-3 minutes, and carefully remove from the muffin tin. Serve warm and enjoy!

Notes

Batch Cooking & Meal Prep: These muffins freeze well for up to 3 months. Store in airtight containers with paper towels between layers to absorb moisture.
Serving Suggestions: Serve with extra pepperoni, bacon, bone broth, or a side of butter for added flavor.
Storage: Refrigerate for up to 5 days or freeze for longer storage.
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