High-Protein Pepperoni Breakfast Cups (Printable)

Protein-packed savory cups with pepperoni, cheese, and pizza flavors baked in muffin tins.

# Components:

→ 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

# Method:

01 - Preheat oven to 375°F. Grease a 6-cup muffin tin or insert silicone liners into each well.
02 - In a medium mixing bowl, whisk together eggs, Greek yogurt, milk, salt, black pepper, dried oregano, and dried basil until completely smooth and well incorporated.
03 - In a separate bowl, combine shredded mozzarella cheese, mini pepperoni slices, diced red bell pepper, diced red onion, grated Parmesan cheese, and pizza sauce.
04 - Evenly divide the filling mixture among the 6 muffin cups, distributing ingredients equally.
05 - Pour the egg mixture over the filling in each cup, filling approximately 3/4 full. Use a fork to gently stir and distribute filling throughout each cup.
06 - Bake for 18 to 20 minutes, until centers are just set and tops are lightly golden brown.
07 - Cool for 5 minutes in the tin before carefully removing. Serve warm with additional pizza sauce if desired.

# Expert Advice:

01 -
  • They taste like pizza for breakfast but pack 11 grams of protein in each cup, so you're actually satisfied until lunch.
  • Once you make a batch, you've got grab-and-go mornings solved for the rest of the week.
  • The Greek yogurt trick keeps them impossibly creamy without adding extra fat or calories.
02 -
  • Overfilling the egg mixture is the fastest way to disaster, so resist the urge to top them all the way to the rim.
  • The Greek yogurt makes them seem fragile, but once they cool slightly they hold together beautifully, so don't panic if they jiggle a bit straight from the oven.
03 -
  • Dice everything uniformly so every bite has a balanced ratio of filling to egg, making each cup feel intentional rather than random.
  • If your muffin tin runs hot, start checking them at 16 minutes because ovens vary wildly and you want them barely set, not rubbery.
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