Servings: 4 to 6

6 eggs 6 eggs
1/3 cup almond flour ⅓ cup almond flour
4 Tbsp coconut oil melted 4 Tbsp coconut oil melted
1/2 cup turkey pepperoni diced ½ cup turkey pepperoni diced
1/4 cup tomato diced ¼ cup tomato diced
1/4 cup onion(s) minced ¼ cup onion(s) minced
2 cloves garlic cloves pressed 2 cloves garlic cloves pressed
1/4 tsp salt ¼ tsp salt
1/4 tsp oregano ¼ tsp oregano
1/4 tsp basil ¼ tsp basil
1/2 tsp red pepper flakes ½ tsp red pepper flakes
1/2 cup Parmesan cheese shredded ½ cup Parmesan cheese shredded

Lightly whisk eggs in a bowl.
Combine remaining ingredients (except cheese). Add into eggs and mix well.
Grease muffin tins well with coconut oil cooking spray.
Fill 24 mini-muffins tins or make 9 to 10 regular sized portions.
Evenly sprinkle cheese on top of each muffin.
Bake at 375 degrees for 10 to 12 minutes.