This post is sponsored by AllWhites® 100% Liquid Egg Whites. I received product and compensation for this recipe, of course all thoughts are my own. Thanks for supporting Sweet and Strong sponsors.
Got Pizza cravings while trying to stick to a “grain and dairy free” diet? These Egg White Pizza Muffins are Whole 30 Approved, packed with protein, and veggies. They are delicious for any meal and can easily be reheated throughout the week.
Last year at the Idea World Blogfest I had the privilege of meeting Melissa Hartwig, founder of the Whole 30, and received a signed copy of her cookbook. Prior to this experience I hadn’t heard much about the Whole 30 program, but immediately went home and tried a few of the recipes. The idea behind the Whole 30 program is to eliminate certain food groups that could be having a negative impact on your health and fitness. While I honestly don’t feel like I want to commit to doing an actual Whole 30 for all 30 days, I love incorporating these recipes into my diet.
Since the Whole 30 program eliminates grains, dairy, and sugar I bet you thought you would have to give up pizza completely. Pizza is my ultimate comfort food and while I usually crave the real thing, I have to say my husband and I were both pleasantly surprised by how much these Egg White Pizza Muffins resembled an actual Italian pizza. And they can easily be eaten for breakfast, lunch, or dinner.
Let’s start with the ingredients. You’ll need a green pepper, onion, mushrooms, Italian sausage (no sugar added for Whole 30), AllWhites® 100% Liquid Egg Whites, and pizza sauce (no sugar added for Whole 30).
I love using AllWhites® 100% Liquid Egg Whites for this recipe because the egg whites are rich in protein. They are pasteurized for safety and are actually safer than traditional whole eggs. Be sure to follow AllWhites® 100% Liquid Egg Whites on social media for more recipe ideas; Facebook, Twitter, Instagram, Pinterest.
Simply cook the sausage, pepper, onion, and mushrooms then add two tablespoons of the mixture into a greased muffin pan. Then you’ll fill the muffin cups with AllWhites® 100% Liquid Egg Whites until about 3/4 of the way full then bake until cooked through. I enjoy topping the muffins with pizza sauce, but they can also be enjoyed plain.
These muffins can easily be made ahead of time and reheated throughout the week. Just store in an airtight container in the refrigerator for up to five days. Or you could also freeze them for future use. Enjoy 🙂
- ½ pound Italian sausage (No sugar added for Whole 30)
- ½ green pepper, diced
- ½ onion, diced
- 4-5 mushrooms, diced
- 16 oz AllWhites® 100% Liquid Egg Whites
- cooking spray
- salt and pepper to taste
- pizza sauce for serving (no sugar added for Whole 30)
- Preheat oven to 350 degrees Fahrenheit. Generously spray a regular muffin pan with cooking spray and set aside.
- In a large skillet over medium heat cook Italian sausage until browned. Remove from pan and set aside.
- Add green pepper, onion, and mushrooms to the pan and cook over medium heat until veggies are softened, about 4 minutes. Remove from heat.
- Add Italian sausage back to the pan and combine sausage and veggies, season with salt and pepper to taste.
- Add two tablespoons of sausage and veggie mixture to each muffin cup.
- Pour in AllWhites® 100% Liquid Egg Whites to each muffin cup until they are about ¾ of the way full.
- Bake for 10-12 minutes or until eggs are set.
- Allow muffins to cool for five minutes before using a knife to go around the edges of each muffin to remove from the pan.
- Top with pizza sauce before serving. Enjoy!
A Whole 30 Approved Egg White Pizza Muffin Recipe by @Sweetandstrong_ with @allwhiteseggsClick To Tweet
Linking up with Esther, Annmarie, Farrah, and Jess for Foodie Fridays. You can view other Healthy Recipe Ideas Here.
Have you completed a Whole 30?
What’s a comfort food you would like to see have a healthy makeover?
How do you cook with liquid egg whites?