Pizza Egg Cups

Happy Tuesdays!!!  It’s been a long time readers!  Things have been so crazy with a full time job, 3 kids, husband, dog, cat, house, blog…you get the idea!!  Most of you can probably relate to being busy!!  I really do love it though…I would rather be busy than bored.  Now that I am about to have 2 seniors in high school, I am really trying to stay in the moment (no matter how crazy busy).  One day these kids will be gone and I will be so bored.

Do you ever wonder what you did before kids?  Do you laugh at your younger self and think “if you only knew”!!  I do!!

Well this recipes is just for you…the busy, tired, up late, laundry folding, working, stay at home, mom, dad…Oh I have to feed them breakfast?!

You can make these ahead then heat and eat!!!


Pizza Egg Cups

Servings 12 Egg Cups


  • 1 Handfull Baby Spinach Leaves, Stems Removed
  • 1 Cup Mushrooms, Diced
  • 1 can Black Olives
  • 12 Eggs
  • 1 Tbsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 6 slices Bacon, cooked
  • 1 jar Pizza Sauce (Check the Label) I used a can version that I found at Sprouts.


  1. Preheat Oven to 350 degrees.

  2. Grease muffin tin or use a silicon muffin tin, I use THIS one.  

  3. Tear approximately 2 spinach leaves into smaller pieces and place in bottom of each muffin cups.

  4. Evenly distribute mushrooms and olives into the muffin pan.  Crumble half piece of bacon in each muffin cup.

  5. Whisk 12 eggs in a medium sized bowl.  Add Italian seasoning, salt and pepper and whisk until combined.  Pour into muffin cups until almost full.  

  6. Bake 350 degrees for 20 - 23 minutes or until eggs are set.  Top with pizza sauce and Enjoy!!  (I also added a little sliced green onion on top).