Chicken Thighs In Creamy Tomato Spinach Sauce | THM: S

Chicken Thighs in Creamy Tomato Spinach Sauce is a ridiculously fast and delicious Trim Healthy Mama S meal that tastes like something you’d order at a restaurant! It’s gluten-free, high in protein, and low in carbs.

Personally, I’m not a big fan of spinach, but wilted, in a sauce made of store-bought marinara, fresh garlic, basil and cream, it tastes absolutely incredible! The nice thing about wilting spinach in a sauce is that you can easily double your greens intake! Spinach shrinks a lot as it heats up, so you can consume more of the highly nutritious leaf without even realizing it.

Boneless skinless chicken thighs are the main protein source in this dish. Seared in butter with mineral salt and pepper first, and then smothered in the creamy tomato sauce and sprinkled with Mozzarella cheese, they stay tender and juicy.

This is an S meal, as it’s low in carbs and high in healthy fats. It can be served as a complete meal, or enjoy it over spaghetti squash, or even Dreamfields pasta if you’re into that.

Dreamfields Pasta

If you want to make a quick Crossover for your hubby or kids, it’s also wonderful with garlic bread made on sourdough or sprouted bread.

You don’t need any special ingredients to make this family-pleasing dish:

  • butter
  • chicken thighs (boneless, skinless)
  • mineral salt
  • ground black pepper
  • sugar-free Marinara or tomato sauce (I used Costco’s Kirkland Organic Marinara Sauce)
  • heavy cream
  • garlic
  • dried basil
  • finely grated mozzarella cheese

This recipe only serves 3-4 if it’s all you’re eating. You can stretch it much further when used as a Crossover with sprouted bread for the kids! Otherwise, I’d recommend doubling the recipe if you’re feeding more than 3 people (count on 2 chicken thighs for each adult serving).

Yield: 3-4 servings

Chicken Thighs With Tomato Spinach Sauce | THM: S

Chicken Thighs With Tomato Spinach Sauce | THM: S

Chicken Thighs in Creamy Tomato Spinach Sauce is a ridiculously fast and delicious Trim Healthy Mama S meal that tastes like something you'd order at a restaurant! It's gluten-free, high in protein, and low in carbs.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 Tbsp butter
  • 6 boneless, skinless chicken thighs
  • 1/2 tsp mineral salt
  • 1/4 tsp ground black pepper
  • 1 cup sugar-free Marinara or tomato sauce
  • 2 garlic cloves
  • 1/2 tsp dried basil
  • 1/2 cup heavy cream
  • 4 cups loosely packed fresh baby spinach leaves
  • 1/3 cup finely grated mozzarella cheese


  1. Heat butter in a large frying pan or skillet over medium-high heat. Season chicken thighs with salt and pepper and add them to melted butter to sear for 7-10 minutes on each side, or until cooked through. Remove from saucepan and reserve on a plate.
  2. Add tomato sauce, heavy cream, minced garlic, and dried basil to drippings in saucepan. Bring to a boil, stirring frequently. Simmer for several minutes on low heat. Add in fresh spinach. Stir until spinach wilts. Add cooked chicken back to the saucepan. Sprinkle mozzarella cheese on each piece of chicken. Serve once the cheese has melted.


This dish is a meal in itself, but you can also serve it over spaghetti squash, zoodles, or Dreamfields pasta.

If you'd like a Crossover meal, serve with garlic bread made with a loaf of sourdough or sprouted bread!

Broccoli Cheddar Bacon Quiche | THM: S

Growing up, one of my favorite supper was quiche. I loved it so much, I usually requested it for my birthday meal! It seems I passed down my quiche-loving gene to our oldest son, because it’s his favorite meal, too! I finally took the time to turn my favorite quiche recipe into a Trim Healthy Mama-friendly version. This Broccoli Cheddar Bacon Quiche is a gluten-free, low-carb, keto compatible, high-protein THM S!

The recipe I grew up with used a Tenderflake crust and called for all-purpose flour and milk in the filling. We usually made it with mushrooms too, but I’m the only one who likes them in our family, so I left them out of this version. You could always add them to this recipe by frying them up with the onions.

To create a flakier, savory crust, I took my well-loved almond flour crust and substituted Parmesan cheese for part of the almond flour. I also added an egg as a binder and to make it more flaky. Pre-baking the crust is important to keeping it from getting soggy.

The filling in this Broccoli Cheddar Bacon Quiche is also made without any special ingredients:

If you’d like, you can even skip making the crust to speed up the process and enjoy a crust-less quiche (a frittata!) by baking the filling by itself in a well-oiled pie plate. You may need to decrease your baking time slightly without the crust.

Either way, this one’s sure to be a hit with the family!

Yield: 8 servings

Broccoli Cheddar Bacon Quiche | THM: S

Broccoli Cheddar Bacon Quiche | THM: S

This delicious low-carb Broccoli Cheddar Bacon Quiche is fantastic for breakfast, lunch, or supper! Gluten-free, keto, and Trim Healthy Mama S friendly.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • CRUST:
  • 4 Tbsp butter
  • 1 1/2 cups almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 Tbsp butter
  • 1 onion
  • 6 eggs
  • 3/4 cup heavy cream
  • 4 cups broccoli florets, steamed until tender-crisp
  • 1/2 cup bacon crumbles
  • 1 cup grated cheddar
  • mineral salt and black pepper to taste


  1. To make the pie crust, pre-heat oven to 350 F. In a small saucepan, melt butter. Remove from heat. Stir in almond flour, Parmesan cheese, and egg. Press into 9-10" pie plate. Bake for 10-12 minutes, or until lightly golden. Remove from heat, set aside, and increase oven temperature to 375 F.
  2. To make the filling, saute onion in butter until onion is translucent (you can steam the broccoli florets during this time too if you haven't already done so). In a mixing bowl, whisk eggs and cream together. Stir in onions, steamed broccoli, bacon crumbles, grated cheddar, salt, and pepper. Pour filling into pie crust. Bake at 375 for 40 minutes, or until a toothpick comes out clean.

Ultimate E Sandwich | THM: E

For the longest time, I avoided making myself E sandwiches because I simply couldn’t load them up with enough moisture for my liking without turning my meal into a Crossover. Pre-THM, I was the girl who loaded her bread with mayo, butter, and cheese. Lettuce, mustard, and meat were more like after thoughts. 😀

My sandwich conundrum changed, however, when I first made a Fuel Pull copy-cat version of Swiss Chalet’s famous sauce. American friends, Swiss Chalet is a Canadian restaurant chain that specializes in rotisserie chicken and all its variations…similar to Chick-Fil-A, I would guess.

The “Secret Sauce.” 

Recently, I made the sauce a little thicker by whisking in a little more xanthum gum. This turned out to be the perfect condiment for an E sandwich! It’s absolutely loaded with flavor, and because it’s a Fuel Pull, you can be as generous with it as you want! Now I can douse my sprouted bread with moisture in still stay in an E setting. One batch of sauce provides one week of amazing sandwiches and makes it so easy to get in an E a day.

To me, the ultimate E sandwich consists of:

  • two slices of sprouted bread (Silver Hills)
  • one wedge of Laughing Cow Cheese (Creamy Swiss Herb & Garlic, or Creamy Swiss French Onion)
  • cucumber slices
  • leftover cooked chicken breast
  • Boston leaf lettuce
  • a tablespoon or two (or three, four) of copy-cat Swiss Chalet sauce
  • optional: mustard
  • optional: tomato slices

Here’s how I put it together:

  1. Spread one slice of sprouted bread with Laughing Cow wedge. Arrange shredded, cooked chicken breast on the other slice and pour copy-cat Swiss Chalet sauce over top. Heat in oven or toaster oven at 350 F for 5-7 minutes, or until cheese is melted and chicken is heated through.
  2. Place cucumber slices, lettuce, mustard and tomato slices over top of the chicken slice and top with toasted Laughing Cow slice.
  3. Pour more Swiss Chalet sauce over top of the entire sandwich, if desired, and enjoy immediately!

You can get the “secret sauce” right here: Copy-cat Swiss Chalet Sauce.

21 Trim Healthy Mama Recipes For Leftover Chicken

One of the most frugal things a Trim Healthy Mama can do is roast a whole chicken! Served with dipping sauce (our favorite is copy-cat Swiss Chalet Sauce) and a salad, a whole chicken makes a nice, easy meal for our family, with very little leftovers. Then I use the carcass to make bone broth and nothing goes to waste!

Even if I do happen to end up with leftover meat, there are so many delicious Trim Healthy Mama recipes for leftover chicken that it’s still worth roasting a whole bird! The leftover chicken breasts can be used in E and FP meals and the dark meat works perfectly in an S setting.

Here are 21 Trim Healthy Mama Recipes For Leftover Chicken:

Arrzo Con Pollo | THM: E | Graceful Abandon

Zesty Chicken & Black Bean Casserole | THM: E | Darcie’s Dish

King Ranch Cauliflower Chicken | THM: S | Nana’s Little Kitchen

Low-Carb Chicken Bundles | THM: S | My Montana Kitchen

Cheesy Chicken & Broccoli Casserole | THM: S |My Montana Kitchen

Low-Carb Buffalo Chicken Chowder | THM: S | All Day I Dream About Food

Mushroom, Chicken & Rice Pilaf | THM: E | Northern Nester

5-Ingredient Buffalo Chicken Salad | THM: FP | Briana Thomas

Crispy Chicken Cheese Quesadillas | THM: S | Briana Thomas

Chicken Quesadillas | THM: S or E | Northern Nester

Poppy Seed Chicken Casserole | THM: S | Briana Thomas

Low-Carb Chicken Divan Casserole | THM: S | Working At Homeschool

Chicken Patties | THM: S | MamaShire

Low-Carb chicken & Broccoli Casserole | THM: S | Nana’s Little Kitchen

Low-Carb Chicken Enchilada Skillet | THM: S | Nana’s Little Kitchen

Dill Pickle Pasta-less Salad | THM: S | Northern Nester

Sriracha Chicken Salad | THM: S, E, or FP | Oh Sweet Mercy

Spicy Bacon Chicken Casserole | THM: S | MamaShire

Chipotle Chicken Pizza Squares | THM: S | MamaShire

Chicken Broccoli Alfredo | THM: S | MamaShire

5-Minute Tex-Mex Chicken Soup | THM: E | Northern Nester

And don’t forget….you can use those leftover chicken bones too!

Here’s an easy tutorial on how to make your own bone broth using a leftover chicken carcass and veggie scraps:

Happy cooking!

Cheesy Cauliflower With Bacon | THM: S

This Cheesy Cauliflower With Bacon is low-carb comfort food at its finest! Think Mac & Cheese (or “KD,” as we call it up here 🙂 ) ooey, gooey goodness with out any of the carbs!

Cheesy Cauliflower With Bacon makes an amazing side dish to wings, steak, burgers, or any other S meat. Or, if you’re craving a bowl of Mac & Cheese, you can enjoy a bowl or this on its own. It will fill you up without crossing fuels!

You don’t need any special ingredients for this recipe:

If you don’t have riced cauliflower, or can’t find it, you can easily make your own for this recipe by running half a head of fresh cauliflower through a food processor or blender, or even a cheese grater.

I took the fast route by steaming my riced cauliflower in the microwave, but you can also do it in a saucepan on the stove. Just remember to drain it well once its tender.

Keep in mind that this dish is quite calorie-dense with all the different cheeses in it, so it’s best enjoyed responsibly and saved for occasional use.

Yield: 8 servings

Cheesy Cauliflower With Bacon | THM: S

Cheesy Cauliflower With Bacon | THM: S

This cheesy cauliflower with bacon is low-carb comfort food at its finest! Think Ooey, gooey Mac & Cheese deliciousness without the carbs! A THM S.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 5 cups riced cauliflower
  • 1/2 cup water
  • 6 slices of bacon
  • 1/2 cup finely chopped onion
  • 1 8oz. pkg. cream cheese, cubed
  • 1 tsp Frank's Red Hot Sauce
  • 3/4 cup mayo
  • 1 cup grated cheddar, divided
  • 3/4 cup grated mozzarella
  • 1/4 cup grated Parmesan
  • dried parsley for garnish


  1. Pre-heat oven to 350 F.
  2. Pour riced cauliflower into a microwavable bowl with water and microwave on HIGH for 4-6 minutes or until softened, stirring halfway through. Drain and set aside.
  3. Fry bacon in a skillet until crisp. Remove bacon and drain on paper towel. Crumble when cooled. Discard all but 1 Tbsp of bacon drippings. Fry onions in reserved bacon grease until translucent. Add in cream cheese and hot sauce, stirring until melted and smooth.
  4. Pour cream cheese mixture into a large casserole dish. Stir in cauliflower mayo, and 1/2 cup grated cheddar and other cheeses. Stir until smooth. Top with crumbled bacon and remaining 1/2 cup of grated cheddar.
  5. Bake at 350 F. for 25 minutes or until heated through. Sprinkle on parsley for garnish.

Mushroom, Chicken & Rice Pilaf | THM: E

This Mushroom, Chicken, & Rice Pilaf recipe is an adaptation of my Fuel Pull recipe, Pork Tenderloin With Mushroom Gravy. The gravy is SO good, I didn’t want to change a thing about it, but I switched up the meat and turned it into a Trim Healthy Mama-friendly E pilaf by adding in some brown rice and carrots.

You can also serve this Mushroom, Chicken & Rice Pilaf deconstructed. Dutch people have a habit of mixing all the food on their plate into a “prakje,” but if you want a different presentation of the same recipe, you can also serve the chicken and mushroom sauce over a bed of rice and serve your carrots on the side.

The nice thing about serving this dish as a pilaf, is that you can make it ahead of time, freeze or refrigerate, and re-heat, covered.

This is a great recipe to use up leftover cooked chicken in, but if you don’t have any on hand, it’s easy enough to cook up 4 breasts. I cook my chicken breasts, covered, on a stone bar pan at 450 for 20 minutes. Cooking them at a higher temperature for a shorter amount of time sears in the juices and leaves the meat moist and succulent instead of dry.

Cooking them on stone removes the need for excess fat in a recipe; you don’t need to oil a seasoned stone at all. These are ideal pans for E meals!

You don’t need any special ingredients to make this Mushroom, Chicken & Rice pilaf:

The gravy is meant to flavor both the brown rice and meat its served over, so there’s no need to glorify the rice any other way. I chose to use steamed carrots in this dish because they fit nicely with an E meal and they add plenty of color and vitamins, but you can also use peas, green beans, broccoli, or maybe a little corn.

Yield: 6 servings

Mushroom, Chicken & Rice Pilaf | THM: E

Mushroom, Chicken & Rice Pilaf | THM: E

This Mushroom, Chicken, & Rice Pilaf is a delicious, filling, Trim Healthy Mama-friendly E dinner that's low in fat, and high in flavor!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 4 chicken breasts, cooked and cut into bite-sized pieces
  • 1/2 Tbsp butter
  • 1 small onion, finely chopped
  • 2 cups cremini mushrooms, sliced
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 1 1/4 cup chicken broth
  • 1 Tbsp dried parsley
  • 1 tsp xanthan gum
  • 4 cups cooked brown rice
  • 6 small carrots, peeled, chopped, and steamed until tender


  1. Heat butter in a large saucepan. Saute onions until soft. Add mushrooms, thyme, salt, and pepper, and saute until mushrooms shrink and brown. Pour in chicken broth, stirring to scrape up any brown bits. Add in cooked chicken. Cook for 5 minutes. Stir in parsley and xanthan gum until xanthan gum is completely dissolved and sauce is thickened.
  2. Option 1: Spoon over brown rice and serve with a side of carrots.
  3. Option 2: Remove from heat, and stir in cooked brown rice and steamed carrots. Spread into a 9x13" pan and cover with foil. Refrigerate or freeze until needed. Pre-heat oven to 350 F and reheat, covered for 30 minutes.


You can also serve this Mushroom, Chicken & Rice Pilaf deconstructed, by pouring the chicken and mushroom sauce over a bed of rice with carrots on the side.


No Special Ingredient Trim Healthy Mama Christmas Dinner Menu

Have you planned your Trim Healthy Mama Christmas Dinner Menu yet? If not, I hope this low-carb, no-special-ingredient Trim Healthy Mama Christmas Dinner using some of our family’s all-time favorite S recipes will help make your life simpler!

I have 4 favorite things about this menu:

  1. You can serve it to non-THM guests and they will never know you’re feeding them food that’s just as good to their palates as it is for their bodies!
  2. Almost everything can be prepared a day or two in advanceeven the salad!
  3. You don’t need any special ingredients to make any of these recipes, which means this low-carb menu is pretty budget-friendly, too!
  4. It’s full of festive colors and flavors. From red and green vegetables, to a yule log, and a warm, comforting post-dinner drink, you may burst into the “Hallelujah” chorus. 😉

Also, this menu perfectly accommodates celiacs, gluten-intolerance, diabetics, and those who follow other low-carb or keto diets, so you only have to cook once!

Appetizer | Veggie Pizza | THM: S

Soup | Roasted Red Pepper Soup | THM: S

Salad | Creamy & Crunchy Broccoli Salad | THM: S

Main Course | Chicken Cordon Blue with Green Beans and Dijon Cream Sauce | THM: S

Dessert | Mocha Yule Log | THM: S

Drink | Butter Caramel Hot Sip | THM : S

I wish you all a very wonderful Christmas celebrating the birth of Christ our Savior with your loved ones! I’ll be taking a couple days off from blogging, but will be back soon, Lord willing, with some wonderful new recipes and inspiration for a new year of being trim and healthy!

With love,


Creamy White Chicken Chili | THM: S

This Creamy White Chicken Chili is a wonderful alternative to the more traditional, beef-y, tomato-y varieties. My dear husband, (who happily held the spoon in the air for me while I took pictures of this dish!) told me this was at least as good as his previous favorite chili, the one I even named “Brad’s Favorite Chili!

Even though this dish contains no special ingredients and is a very frugal meal, the flavors are extraordinarily delicious together! A perfectly pleasant level of heat is brought to you by:

4 small cans of chopped green chilies

a teaspoon of cumin

half a tsp of cayenne (you can change this to 1/4 tsp, if young children will be enjoying the chili, too)

Fresh garlic and onion, butter, chicken broth, mineral salt, ground pepper, dried oregano, sour cream, and heavy cream, are added to the chicken thighs (or you can use chicken breasts, if you prefer) and white kidney beans to make up the rest of the chili’s phenomenal flavor.

Since a pot of this chili will yield at least 10 servings, there are not enough beans in this creamy white chicken chili (less than 1/4 cup per serving) to put you into S Helper or Crossover mode. You are welcome to add more if you’d like to enjoy one of those fuels instead of an S.

Yield: 8-10 servings

Creamy White Chicken Chili | THM: S

Creamy White Chicken Chili | THM: S

This Creamy White Chicken Chili couldn't be easier or tastier! A delicious alternative to beefy, tomato-y chilies. A no-special-ingredient THM S.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 Tbsp butter
  • 10 boneless, skinless chicken thighs (or 5 breasts), cut into small cubes
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 15oz can white kidney beans, drained and rinsed
  • 2 cups chicken broth
  • 4 4oz cans chopped green chilies
  • 2 tsp mineral salt
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp ground pepper
  • 1/2 tsp cayenne pepper
  • 2 cups sour cream
  • 1 cup whipping cream


  1. Melt butter in a large saucepan. Stir in chicken, onion, and garlic, and cook for 15 minutes or until chicken is no longer pink and juices run clear.
  2. Add in beans, broth, chilies, and spices. Bring to a boil. Reduce heat and simmer for at least 30 minutes (or all day, if you prefer!).
  3. Remove from heat and stir in sour cream and whipping cream until smooth. Serve immediately.


Since this is an S meal, you can serve it with a generous sprinkling of grated cheese on top! White or yellow cheddar is my favorite.

Italian Spaghetti Squash Bake | THM: S

My hubby doesn’t care for regular spaghetti, spaghetti squash, or lasagna, so I was a bit sheepish about serving him this Italian Spaghetti Squash Bake. I had already had a bowl full and, thinking it was delicious, tried to convince him that it was a winner before he even tried it. If it wasn’t for the fact that he voluntarily helped himself to a second and third helping, I still might not know whether he actually enjoyed it or if he had just succumbed to positive peer pressure. 😉

I’m thrilled this main dish went over well. It doesn’t contain any special ingredients and is very budget friendly. Plus, it’s a family-sized recipe.

Trim Healthy Mamas can enjoy the Italian Spaghetti Squash Bake on its own as an S; if you’re at goal weight, or have a husband and children that would benefit from a Crossover meal, garlic bread made from sourdough or a sprouted loaf is a delicious side to this dish!

All you need to make this low-carb, Trim Healthy Mama-friendly Italian Spaghetti Squash Bake is:

Yield: 8-10 servings

Italian Spaghetti Squash Bake | THM: S

Italian Spaghetti Squash Bake | THM: S

Italian Spaghetti Squash Bake is a delicious, low-carb, family-sized THM S main dish that's free of special ingredients, but full of your favorite Italian tomato sauce and cheese!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 1 medium spaghetti squash
  • olive oil
  • salt and pepper to taste
  • 1 lb bulk Italian sausage
  • 1 clove garlic, minced
  • 4 cups fresh spinach
  • 1 650ml sugar-free pasta sauce
  • 1 cup mozzarella, shredded
  • 1 cup cheddar cheese, shredded
  • 1/4 cup Parmesan cheese


  1. Preheat oven to 400 F. Cut spaghetti squash in half, lengthwise. Remove seeds and pulp. Drizzle each half with olive oil, mineral salt, and ground pepper to taste. Place face down on a rimmed baking sheet and pierce the skin in several places with a fork. Bake at 400 F for 40-45 minutes.
  2. In the mean time, scramble fry bulk Italian sausage until no longer pink, Add minced garlic and cook for 1 minute longer. Add spinach and cook, stirring, until leaves are completely wilted. Pour in pasta sauce and simmer until spaghetti squash is finished baking in the oven.
  3. Scrape spaghetti squash "noodles" into sauce mixture and stir to combine. Pour into a 9x13" baking dish. Sprinkle with cheeses. Reduce heat to 350 and bake for 20-25 minutes, or until bubbly. Broil for 2 minutes until mozzarella begins to brown. Sprinkle with parsley and serve.

Meat Lover Pizza Cups | THM : S

I usually make a mozzarella dough crust when we have pizza night (I use this recipe), but every once in a while, I just don’t have the time or ingredients to whip up a base. Instead of buying a store-bought pizza or ordering take-out and scraping off the toppings to stay on plan, these Meat-Lover Pizza Cups are tastier and faster to put together!

Made with no special ingredients, all you need is:

  • 12 deli ham slices (the thinner they are, the crispier they get in the oven)
  • sugar-free pizza sauce
  • sugar-free bulk Italian sausage
  • mozzarella cheese
  • pepperoni slices
  • crumbled bacon

Lining a 12-cup muffin tin with the ham slices makes a nice pocket for the rest of the toppings. You could throw some green peppers, red onion, or mushrooms on top for a bit of variety.

Obviously, these Meat-Lover Pizza Cups deliver a whole lot more protein than vegetables; don’t forget to pair them with some non-starchies for a nutritional boost if you’re eating them as a meal. These also make great appetizers and quick lunches through the busy holiday season. You can cook them up, store them in the fridge, and re-heat in the toaster oven or microwave.

Yield: 12 servings

Meat-Lover Pizza Cups | THM : S

Meat-Lover Pizza Cups | THM : S

These Meat-Lover Pizza Cups are essentially the very best parts of a pizza scraped off into a tasty little low-carb bowl! A fast and easy THM S.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes


  • 12 deli ham slices
  • 1 lb. bulk Italian sausage
  • 12 Tbsp sugar-free pizza sauce
  • 3 cups grated mozzarella cheese
  • 24 pepperoni slices
  • 1 cup cooked and crumbled bacon


  1. Preheat oven to 375 F. Brown Italian sausage in frying pan, draining excess grease.
  2. Line 12-cup muffin tin with ham slices. Divide sausage, pizza sauce, mozzarella cheese, pepperoni slices, and bacon crumbles between each cup, in that order.
  3. Bake at 375 for 10 minutes. Broil for 1 minute until cheese bubbles and browns and the edges of the meat toppings look crispy.
  4. Remove pizza cups from muffin tin and set on paper towel to prevent the bottoms from getting wet. Enjoy immediately or refrigerate and re-heat in toaster oven or microwave.