Mini Egg Pizzas - via Fast Paleo

This looks DELICIOUS!!! It is on my "to make" list!

Ingredients

• 1 Tbsp olive oil
• 1 small red onion, diced
• 1 Tbsp tomato paste
• 2 C tomatoes, diced (or one 14 oz. can, strained)
• 1 C pepperoni, diced
• 10 eggs
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp black pepper 1 C black olives, chopped (optional) 1 C mushrooms, chopped (optional)

Directions:
Heat olive oil over medium heat
Saute onions until almost softened, about 5 minutes
Add tomato paste, cook and stir for one minute until well incorporated with onions
Add tomatoes, cook 2 minutes stirring frequently
Add pepperoni, cook together for 4 minutes, stirring frequently
♥ Crack and beat eggs until fluffy and bubbly
♥ Add oregano, basil, salt and pepper to eggs and mix
♥ Grease muffin tin cups (eggs will stick) or use a silicon pan or liners
♥ Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup
♥ Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)
Bake at 325 degrees for 25-30 minutes, or until tops become golden brown. We prefer our slightly underdone if we’re saving them for the week so that when reheated the eggs do not become overcooked.
Makes 16-24 pizzas, depending on how much you fill the cups with toppings. We filled our muffin cups about 50% with toppings and 50% with eggs and had 20 egg cups.