Whole 30 Egg White Pizza Muffins with AllWhites® 100% Liquid Egg Whites
Prep time
Cook time
Total time
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.
Recipe type: Breakfast
Serves: 12
  • 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)
  1. Preheat oven to 350 degrees Fahrenheit. Generously spray a regular muffin pan with cooking spray and set aside.
  2. In a large skillet over medium heat cook Italian sausage until browned. Remove from pan and set aside.
  3. Add green pepper, onion, and mushrooms to the pan and cook over medium heat until veggies are softened, about 4 minutes. Remove from heat.
  4. Add Italian sausage back to the pan and combine sausage and veggies, season with salt and pepper to taste.
  5. Add two tablespoons of sausage and veggie mixture to each muffin cup.
  6. Pour in AllWhites® 100% Liquid Egg Whites to each muffin cup until they are about ¾ of the way full.
  7. Bake for 10-12 minutes or until eggs are set.
  8. Allow muffins to cool for five minutes before using a knife to go around the edges of each muffin to remove from the pan.
  9. Top with pizza sauce before serving. Enjoy!
Recipe by Sweet and Strong at http://sweetandstrongblog.com/2017/08/whole-30-egg-white-pizza-muffins-allwhites-100-liquid-egg-whites/