High-Protein Pepperoni Breakfast Cups (Print Version)

Savory egg cups with pepperoni and mozzarella, baked in muffin tins for a quick protein-rich breakfast.

# Ingredient List:

→ 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, chopped
10 - 1/4 cup red bell pepper, finely diced
11 - 2 tablespoons red onion, finely diced
12 - 2 tablespoons grated Parmesan cheese
13 - 2 tablespoons pizza sauce

# How-To Steps:

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.
03 - In a separate bowl, combine mozzarella, pepperoni, bell pepper, red onion, Parmesan, and pizza sauce.
04 - Evenly divide the filling mixture among the 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 tops are lightly golden.
07 - Cool for 5 minutes before removing from the tin. Serve warm with additional pizza sauce if desired.

# Helpful Tips:

01 -
  • They're genuinely filling: The Greek yogurt mixed with whole eggs creates a creamy, protein-packed base that keeps you satisfied for hours.
  • Pizza for breakfast doesn't feel guilty: You get all those savory, cheesy flavors without the guilt because the macros actually work in your favor.
  • Make them once, eat them all week: Batch them on a quiet Sunday and you've got grab-and-go breakfasts ready to reheat.
02 -
  • Overfilling the cups causes overflow: I learned this the hard way with a smoking oven and egg dripping everywhere; the three-quarter mark is there for a reason.
  • Silicone liners or greased pans make your life easier: Trying to pop these out of an unlined tin leads to broken cups and swearing; take two seconds to prep properly.
03 -
  • Use low-moisture mozzarella and don't overload with liquid ingredients: This is the difference between a creamy custard and a watery, separated mess.
  • Let them cool for those five minutes even though you're impatient: They firm up enough to survive removal and taste better when they're not scalding hot anyway.
Go Back