High-Protein Pepperoni Breakfast Cups (Print Version)

Savory egg muffins with pepperoni, mozzarella, and pizza flavors baked in muffin tins.

# What You'll Need:

→ Egg Mixture

01 - 6 large eggs
02 - 1/2 cup plain Greek yogurt, unsweetened
03 - 1/4 cup milk
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon dried basil

→ Filling

08 - 3/4 cup shredded mozzarella cheese
09 - 1/2 cup mini pepperoni slices
10 - 1/4 cup finely diced red bell pepper
11 - 2 tablespoons finely diced red onion
12 - 2 tablespoons grated Parmesan cheese
13 - 2 tablespoons pizza sauce

# How to Make:

01 - Preheat oven to 375°F. Grease a 6-cup muffin tin or line with silicone liners.
02 - In a medium bowl, whisk together eggs, Greek yogurt, milk, salt, pepper, oregano, and basil until smooth and well combined.
03 - In a separate bowl, combine mozzarella, pepperoni, bell pepper, red onion, Parmesan, and pizza sauce.
04 - Evenly divide the filling mixture among the 6 muffin cups.
05 - Pour the egg mixture over the filling, filling each cup approximately 3/4 full. Use a fork to gently stir each cup to distribute the filling evenly.
06 - Bake for 18 to 20 minutes, or until the centers are just set and the tops are lightly golden.
07 - Cool for 5 minutes before removing from the tin. Serve warm with additional pizza sauce if desired.

# Expert Advice:

01 -
  • High in protein with 11 grams per serving.
  • Perfect for low-carb and keto-friendly lifestyles.
  • Loaded with classic pepperoni and mozzarella pizza flavors.
  • Convenient for meal prep and on-the-go eating.
02 -
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently in the microwave for 30-45 seconds for a quick breakfast.
  • Always check labels on pepperoni and pizza sauce for hidden gluten if you have dietary restrictions.
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