Save My kitchen smelled like a pizzeria at seven in the morning, which felt either brilliant or completely unhinged depending on how you looked at it. I'd been craving pizza for breakfast but didn't want to derail my protein goals, so I started experimenting with egg cups and pepperoni one random Tuesday. The first batch came out puffy and golden, and my partner walked in asking if I'd somehow baked an entire pizza into individual bites. These high-protein pepperoni breakfast cups became my answer to meal prep season that year.
I brought these to a camping trip where everyone was surviving on diner breakfast sandwiches and gas station coffee. Reheating them in a tiny cabin oven transformed the whole morning into something people actually looked forward to. Someone asked for the recipe before we'd even finished eating, which is when I knew I'd stumbled onto something worth keeping.
Ingredients
- Eggs (8 large): These are your protein foundation, so use truly fresh eggs if you can find them because it changes the texture dramatically.
- Greek yogurt (1/2 cup): This creamy base adds extra protein and keeps the cups moist without adding tons of fat, trust me on this one.
- Whole milk (1/4 cup): Just enough to loosen the batter and help everything cook evenly through the middle.
- Kosher salt (1/2 tsp) and black pepper (1/4 tsp): Don't skip the freshly ground pepper because the flavor difference is honestly noticeable.
- Mini pepperoni slices (3/4 cup): The star player here, these little discs get crispy at the edges and stay flavorful throughout.
- Shredded mozzarella (1 cup): Use whole milk mozzarella if you can find it because part-skim melts differently and won't get those gorgeous brown spots.
- Grated Parmesan (1/4 cup): This adds that umami punch that makes people ask what your secret ingredient is.
- Pizza sauce (1/2 cup): Choose one without too much sugar because it concentrates as it bakes.
- Bell pepper (1/4 cup diced) and red onion (1/4 cup diced): These little pockets of flavor keep things interesting and add a subtle sweetness that balances the savory elements.
- Dried Italian herbs (1/2 tsp): A blend of basil, oregano, and thyme works best, and measure generously if your herbs have been sitting in the cabinet a while.
Instructions
- Heat your oven and prepare:
- Preheat to 375°F and lightly grease your muffin tin with nonstick spray, making sure to get into all the corners so your cups slide out easily later.
- Whisk the egg base:
- Combine eggs, Greek yogurt, milk, salt, and pepper in a large bowl, whisking until completely smooth with no streaks of yogurt visible. This takes about a minute of actual whisking, not just halfhearted stirring.
- Mix the pizza filling:
- In a separate bowl, combine pepperoni, both cheeses, pizza sauce, bell pepper, red onion, and herbs, stirring until everything is distributed evenly. The mixture should look intentional and speckled, not clumpy.
- Layer the cups:
- Divide the pizza filling evenly among all twelve muffin cups, aiming for roughly 2 tablespoons per cup so there's room for the egg to puff up. If you eyeball this step, some cups will overflow and create a mess on your oven floor.
- Pour the egg mixture:
- Carefully pour the egg base over each filled cup until about 3/4 full, leaving just enough headroom for the cups to puff without spilling over into the oven. A measuring cup with a spout makes this easier, but honestly, a regular cup and steady hands work fine.
- Stir gently:
- Use a fork to gently swirl through each cup a few times, making sure the filling is distributed throughout the egg instead of settling at the bottom. This only takes a few seconds per cup but makes a huge difference in the final texture.
- Bake:
- Place in the preheated oven for 18 to 22 minutes, watching for the moment when the tops are puffed and lightly golden but the centers still jiggle slightly when you gently shake the tin. Overbaking makes them rubbery, so pay attention here.
- Cool and serve:
- Let the cups cool in the tin for 5 minutes before running a thin knife around each edge and carefully lifting them out. Serve them warm while the cheese is still at its most delicious.
Save There's something almost magical about having breakfast ready to grab on a chaotic morning, especially when that breakfast tastes indulgent but actually serves your body well. These cups turned meal prep from a chore into something I genuinely looked forward to doing.
Storage and Reheating
These cups keep beautifully in the refrigerator for up to four days, stored in an airtight container on a paper towel to prevent moisture buildup. Reheat a single cup in the microwave for about ninety seconds, or pop several into a 350°F oven for 8 to 10 minutes if you're feeling fancy. The texture stays remarkably good even after multiple days, which makes them an absolute game changer for anyone juggling a busy week.
Smart Substitutions and Variations
Turkey pepperoni swaps in seamlessly if you're looking for slightly less fat, and chopped cooked sausage brings a completely different vibe while keeping the protein count high. Mushrooms and spinach hide beautifully in these cups, adding extra nutrition without changing the essential character of the dish. Part-skim mozzarella works if that's what you have, though it won't brown quite as dramatically, and you can experiment with different pizza sauces to find your favorite.
The Breakfast Ritual
Making these cups shifted something about how I approach mornings because suddenly breakfast felt intentional instead of rushed. The act of assembling them on a weekend afternoon created a small ritual that made weekday mornings feel less chaotic, and honestly, that benefit might be better than the protein content. When people ask what makes them different from other egg cups, I tell them it's not just the pizza flavoring—it's the confidence that comes from knowing you made something nourishing with your own hands.
- Pop them straight from the fridge onto your plate and into the microwave without even thinking about it.
- Pair them with hot sauce or ranch if you want to pretend you're eating pizza instead of a wholesome breakfast.
- Make a double batch next time because you'll wish you had more by Wednesday.
Save These breakfast cups prove that meal prep doesn't have to feel like punishment, and that eating well can still taste like pure indulgence. Once you make them, they'll become your secret weapon for turning chaotic mornings into something manageable.
Recipe FAQs
- → Can I freeze these breakfast cups?
Yes, these freeze beautifully for up to 2 months. Wrap individually in plastic wrap and place in a freezer-safe container. Reheat in the microwave for 1–2 minutes or until warmed through.
- → What can I substitute for Greek yogurt?
Sour cream, cottage cheese blended smooth, or additional milk work well as substitutes. For a dairy-free option, use unsweetened almond or coconut yogurt, though the texture may vary slightly.
- → How do I know when the cups are done baking?
The cups are finished when they're puffed, set in the center, and lightly golden on top. A knife inserted near the edge should come out clean. They'll deflate slightly as they cool, which is normal.
- → Can I make these vegetarian?
Absolutely. Replace the pepperoni with sautéed mushrooms, spinach, sun-dried tomatoes, or olives. The Italian seasonings and cheese provide plenty of savory flavor even without meat.
- → What's the best way to reheat leftovers?
Microwave for 30–45 seconds for quick warming. For better texture, reheat in a 350°F oven for 5–10 minutes until hot throughout. Avoid overheating, which can make the eggs rubbery.
- → Can I use a different cheese blend?
Yes, try cheddar and provolone for a sharper flavor, or Italian blend for more herbaceous notes. Just keep the total cheese amount similar for proper texture and binding.