· Local Food,Real Food,Recipes

I’ll admit it. Back in the day – before food allergies were detected in our family – we would routinely order take-out pizza for a quick dinner. If the pizza wasn’t completely consumed that night, we’d happily enjoy leftovers for breakfast. Shocking, I know. Ha!

Well, now we embrace traditional, nourishing foods over processed fast foods. We still crave some savory pizza deliciousness and this recipe has become a favorite!

After the dicing and mincing of some of the ingredients, these Pizza Poppers mix up quickly and are ready within minutes. Leftovers, from the fridge or freezer, are tasty when reheated.

PALEO PIZZA POPPERS

6 large eggs from happy pastured hens (room temperature)

1/3 cup blanched almond flour (I like Honeyville brand.)

4 tablespoons coconut oil (melted but not hot)

1/4 to 1/2 cup diced pepperoni (best sourced from pastured pigs)

1/4 cup diced sun-dried tomatoes (in oil or dried/rehydrated)

1/4 cup finely minced onion

2 large garlic cloves, finely minced

1/4 teaspoon unrefined salt

1 teaspoon minced fresh oregano OR 1/4 teaspoon dried oregano

1 teaspoon minced fresh basil OR 1/4 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

Lightly whisk eggs in a bowl then combine remaining ingredients and incorporate well. Grease muffin tins well with bacon drippings or lard (from pastured pigs, of course) or ghee (if not severely intolerant of dairy). You can also use paper liners. The mix will fill 24 mini-muffins tins or make 9 or 10 regular sized portions.

Bake at 375 degrees for 10 – 12 minutes. Enjoy warm from the oven or freeze to reheat later.

If you can tolerate aged cheese, these are nice when topped with freshly grated parmesan cheese to give them a bit more pizza pizazz.

Buon appetito!

Wondering about eating too many eggs? Click below to my review of Eat the Yolks by Liz Wolfe NTP!

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