High-Protein Pepperoni Breakfast Cups (Printable)

Savory mini cups with pepperoni, mozzarella, and pizza flavors baked in muffin tins for a protein-packed morning meal.

# What You Need:

→ Egg Mixture

01 - 6 large eggs
02 - 1/2 cup plain Greek yogurt, unsweetened
03 - 1/4 cup whole 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

# Directions:

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 three-quarters 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 set and 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 -
  • They taste like pizza for breakfast without the guilt, and somehow that makes waking up feel less painful.
  • Prep them once, grab one every morning and actually feel full until lunch.
  • Your kitchen smells like a pizzeria by 7 a.m., which is honestly worth the oven time alone.
02 -
  • Overmixing the filling causes the pepperoni to break apart and the cheese to clump, so be gentle and stop as soon as everything is combined.
  • If your eggs are straight from the fridge, they whisk faster and create a smoother mixture than room temperature eggs, which sounds backward but is absolutely true.
  • Don't skip the 5-minute rest after baking, because they need that time to set enough to remove from the tin without crumbling.
03 -
  • Use silicone liners in your muffin tin and your life becomes exponentially easier at cleanup time, which is worth the small investment.
  • Don't fill the cups more than 3/4 full or they'll overflow in the oven and you'll spend time scraping egg off your oven floor instead of eating breakfast.
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