I love pizza… or perhaps I should say I LOVED pizza. Now, I find that cheese and I aren’t the bosom friends we once were, and a slice of conventional pizza leaves me in a stupor. BUT… I love pizza flavors. So, when I found those lovely Mini Egg Pizzas that the Paleo Parents make, I was quite happy. However, at my house, it’s END OF SCHOOL rush that begins about May 2 and finishes up on the last day of school, this year June 22. I’m finding that even whipping up those little egg cups is more than I can do, since I know there will be massive clean-up of the little pans for it. SO… being hungry makes me resourceful, and I made pizza eggs in the skillet. I’ve made them a few times now and am sure I’ll continue. Long live pizza flavors.
They are not very pretty…
BUT…I was very happy.
If you care to make these yourself, get out your cast iron pan and warm a tablespoon of coconut oil in it.
Add:
1/2 a small onion, chopped
1/2 c. chopped mushroom
1-2 oz. chopped Applegate Farms Uncured Pepperoni.jpg)
1 T marinara sauce
1 T drained Giuliano’s Muffuletta Mix 
3 eggs
Saute the onion and mushroom until tender. Add pepperoni, stir. Scramble eggs with marinara sauce and muffuletta mix and then add to pan. Scramble lightly with fork until done. They have a moist texture thanks to the added ingredients.
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