Pizza Muffins That Will Melt In Your Mouth and Warm Your Tummy

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These cute little Pizza Muffins are so delicious and incredibly easy to make. I ran across the recipe and had all the ingredients, so I gave them a try and boy am I glad I did. Fresh out of the oven they smelled so yummy and as you pulled apart the warm muffin the melted cheese oozes out, the pizza sauce is nice, warm and full of flavor, the veggies cooked just enough, but still with a bit of crunch. Absolutely scrumptious and gave your tummy that warm feeling that only comfort food can give you. And this, as it turns out, is comfort food the easy way. The original recipe used pepperoni on top, which you can totally do, but we do things vegetarian around here so we add veggies to everything.

This recipe is such a great idea for kids. It would be so fun to do at a birthday party. You could put out all sorts of toppings and the kids could fill there own muffins. What kid wouldn’t love this recipe?! They only take a few minutes to cook and the best part is they reheat wonderfully. About 20 seconds in the microwave and you have a great after school healthy snack or you could put them in their lunches. It also makes a great on-the-go snack, when you’re running out the door to the next kids activity. Wish I had known about these a few years ago.  It would also make a great appetizer for a party.

Here’s all you do to make these warm and delicious Pizza Muffins…

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 Ingredients: Large refrigerated biscuits, pizza sauce, mozzarella cheese, any toppings you’d like. I used mushrooms and green peppers.

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I made sure and cut up the veggies very small to fit in the muffins and to make sure they cooked enough. This size was perfect.

Preheat the oven to 350 degrees. Spray muffin pan with cooking oil.

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Divide dough into 8 pieces and place in muffin pan pressing down in the middle to make a place for the sauce, cheese and toppings.

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Add a spoon full of pizza sauce in each.

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Add some cheese to each.

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Some of them I left with just cheese.

Some with green peppers.

And some with green peppers and mushrooms.

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Ready to go into the oven…

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Bake for 15 minutes.

Fresh out of the oven.

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Ready to eat.

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Soft on the inside with a little crunch on the outside. Perfectly cooked.

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Pizza Muffins


  • Store bought refrigerated large biscuits (8)
  • mozzarella cheese
  • pizza sauce or pasta sauce
  • any toppings: veggies, meat


Divide biscuit dough into 8 pieces. Place each piece into a greased muffin tin, pressing the middle of each one down a bit to form a space for the sauce. Scoop a spoonful of sauce onto each biscuit, then top with mozzarella and toppings. Bake for 15 minutes at 350 degrees, until biscuit browns and cheese melts. Enjoy

Hope you enjoy these as much as my family did. Adults and kids love them.

All the best,



Tasty Tuesday…Starting The Cookbook Series with The Can’t Cook Book by Jessica Seinfeld #1

Tasty Tuesday

The Cookbook Series…The Can’t Cook Book by Jessica Seinfeld

I’m going to admit that I am a totally cookbook nerd. I buy a cookbook and actually read it from cover to cover. As I go, I mark with sticky notes all of the recipes I want to try. The problem is, I don’t always try them. So I’m starting, The Cookbook Series. I’ll pick a cookbook and go through some of the recipes I’ve marked and blog about them. It’s such a bummer when you’ve done all the prep for a recipe and then tried it and it’s AWFUL. I’ll try the recipes and let you know how they are and if the cookbook is worth the buy. Cooking is such a wonderful way to show your love and I’ve learned the better I am at it, the more confident I get in the kitchen. My family is loving this passion of mine and I’ve really seen how it bonds the people I love together. Meals are a really important part of the day. I think when you make homemade meals you eat healthier too.

The first cookbook I’ve picked for this series is: The Can’t Cook Book by Jessica Seinfeld. This cookbook is a great “first” cookbook. The recipes are simple and written step by step. There are wonderful cooking tips, how-to steps, storing info…everything a cook needs to get started in the kitchen. If you are already pretty handy in the kitchen, as I think I am, it’s still a great cookbook when you want to make a quick, easy and nutritious meal. It’s very family oriented and kid friendly. I bought this cookbook for both my girls for Christmas. My girls are 18 and 15 and I want them to have a lot of confidence in the kitchen. You know what they say “Feed a man a fish, he eats a meal. Teach a man to fish, and he eats for a lifetime”. They’ve already had many recipes from this cookbook and so far they’ve like all of them.

Also, I’m doing a series called On-The-Go. These are recipes that you can take with you, especially breakfast recipes for those mornings when you’re trying to get the kids off to school and you want them to eat a healthy breakfast. I buy the red plastic cups that people use at parties and I fill them up with the On-The-Go recipes and my daughter eats them in the car. It doesn’t make a mess, and I just throw it out when she’s done. Both of the recipes I’m blogging today can be put in a cup with a fork and eaten in the car.

photo copy 4You can get this cookbook at most bookstores but also at Amazon and Target.

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You can see how I mark the cookbook with sticky notes, usually I’m a little more organized using the same sticky notes but I ran out so I used what I had. I also make notes on the recipe page, so I can remember if my family liked it or if I revised the recipe in anyway and, if my girls use my cookbooks they’ll have the information too.

Scrambled Eggs & Cream Cheese

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The first recipe might be something you already make but I have to say Jessica tweaks this recipe a bit and makes plain old scrambled eggs really luscious and creamy. It’s so easy but really a delicious twist on an old favorite. Again, this cookbook is simple, but many times with everyone’s busy schedules you want to cook but need time-friendly recipes that are still healthy and good, and this cookbook comes through for those times.

photoWhisk 8 large eggs with 2 T. cream cheese, 2 T. water, 1/8 tsp. salt (Jessica always uses kosher salt, I always use sea salt), and 1/8 tsp. freshly ground pepper.

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Heat 1/2 T. unsalted butter and scramble egg mixture until done to your liking. Jessica serves with Dill on top but I didn’t because my family does not like it. I put a little more pepper when I served it.

photo copy 3My family really enjoyed this recipe. My husband liked how creamy the eggs came out and he’s not a big fan of scrambled eggs. Scrambled eggs always remind me of being a kid and this felt a bit more sophisticated and grown-up but still kid friendly. A+ for this recipe. Give it a try.

Soft-boiled Eggs with Toast a.k.a. The Granny Egg


You can see my handwritten notes at the top of the page. These recipes are so easy to follow and the pictures are beautiful. I always like when a cookbook shows how the recipe should look so I can get an idea if it’s something I would like and if mine turns out correctly.

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Bring water in a saucepan to a boil and boil 4 large eggs for 5 1/2 minutes. While eggs are boiling make 4 slices of toast (I made sourdough), butter and cut toast into small squares. Put slices into individual bowls. When eggs are done peel and place on top of toast, cut up egg so yolks spill out onto bread. Season with salt and pepper and gently toss.


This is the ultimate toast and egg combo. Every bite gets the deliciousness of the yolk of the egg. You don’t have to be left with a slice of toast at the end with no egg. Very cute for kids because it just makes it fun. A+


Here’s one of our On-The-Go meals. The bite size pieces make it easy to eat in the car.

Next week on Tasty Tuesday, we’ll try a few more of Jessica Seinfeld’s recipes from The Can’t Cook Book. Hope you enjoy these and let me know what you think.

All the best,


Joy’s Broccoli, Cheese, Egg and Potato Frittata Muffins/On-The-Go Series

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Joy’s Broccoli, Cheese, Egg and Potato Frittata Muffins

I’m always on the lookout for healthy breakfast foods that have lots of protein, are vegetarian and I can be made ahead of time. It is also gluten free for those of you who need that. I still take my youngest daughter to school every morning and with her busy schedule, mornings can be hectic. I want to make sure she starts her day with a light but healthy breakfast and one that she can eat in the car on the way to school if necessary. Months ago I found a recipe for mini breakfast frittatas that was very good so I decided to come up with my own recipe and make them in a muffin pan for a tasty and easy on-the-go breakfast. They are also great if your planning a brunch or having lots of people for breakfast. They’re wonderful right out of the oven but you can refrigerate and reheat in the microwave and they’re just as good.

I’m starting an ON-THE-GO series. When you see ON-THE-GO in the title, you’ll know these are foods that you can take with you when you’re in a hurry or have lots of little mouths to feed on the way to school or activities.

Here’s how you make this easy, delicious and healthy recipe…

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Joy’s Broccoli, Cheese, Egg and Potato Frittata Muffins

photoIngredients: Eggs, Cheese, Broccoli, Shredded Hash Browns, Onion, Sea Salt and Black Pepper

photo copy 2Put shredded hash browns in a large bowl.

photo copy 3Add 1/2 a cup finely chopped onion.

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Add cheese. You can use any kind you like, I usually use Cheddar but this time I used a combination of Cheddar and Jack and it was really good. I’m very generous with my measurement of the cheese.

In a separate bowl whisk together 12 eggs and salt and pepper to your liking. I know 12 eggs sounds like a lot but it ends up being about 1/2 an egg per portion because you get about 24 muffins from this recipe.

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Mix together well and portion into muffin pan that has been sprayed with cooking spray. I use olive oil spray. Fill muffins pans to the top and make sure you are getting the egg that can puddle at the bottom of the bowl.

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Put Frittata Muffins in a preheated 350 degree oven for 30 minutes. They will come out nice and golden brown.

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This is delicious served with sour cream and salsa, but I love to eat them plain. Grab them to-go and eat them like a muffin.

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Joy’s Broccoli, Cheese, Egg and Potato Frittata Muffin Recipe:


  • 1 package Simply Potatoes Shredded Hash Browns (20 oz)
  • 1/2 onion finely chopped
  • 10-12 small broccoli florets chopped into small pieces
  • 12 eggs
  • 2-3 cups shredded cheddar cheese or mixture of cheddar and jack cheeses
  • sea salt
  • black pepper


Preheat oven to 350 degrees. Spray 2 muffin tins with cooking spray. In a large bowl combine with a spoon: potatoes, onions, broccoli, and cheese. In a small bowl whisk together eggs and salt and pepper to taste. Add eggs to large bowl containing other ingredients and mix together with a large spoon until well combined. Spoon into prepared muffin tin, filling each. Makes approximately 24 muffins. Bake in oven for 30 minutes or until golden brown. Serve immediately or refrigerate and reheat in microwave when ready to eat. Serve with sour cream and salsa if desired.

Hope you enjoy this as much as we do. Love to know what you think.

All the best,