Pin Imagine the savory aroma of a fresh pizza greeting you first thing in the morning. These High-Protein Pepperoni Breakfast Cups offer a delicious and nutritious way to start your day, combining the convenience of portable egg muffins with the irresistible flavors of melted mozzarella, zesty pepperoni, and classic pizza herbs. Perfect for meal prep enthusiasts, these cups provide a satisfying, protein-packed breakfast that feels like a treat.
Pin Using a muffin tin allows for effortless portion control and even cooking. By blending Greek yogurt into the eggs, you achieve a fluffy, tender texture that stays moist even after reheating. Whether you are fueling up for a busy workday or looking for a kid-friendly morning option, these breakfast cups deliver flavor and function in every bite.
Ingredients
- Egg Mixture: 6 large eggs, 1/2 cup plain Greek yogurt (unsweetened), 1/4 cup milk, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried basil.
- Filling: 3/4 cup shredded mozzarella cheese, 1/2 cup mini pepperoni slices (or regular pepperoni, chopped), 1/4 cup finely diced red bell pepper, 2 tbsp finely diced red onion, 2 tbsp grated Parmesan cheese, 2 tbsp pizza sauce (plus extra for serving, optional).
Instructions
- Step 1
- Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin or line with silicone liners.
- Step 2
- In a medium bowl, whisk together eggs, Greek yogurt, milk, salt, pepper, oregano, and basil until smooth.
- Step 3
- In a separate bowl, combine mozzarella, pepperoni, bell pepper, red onion, Parmesan, and pizza sauce.
- Step 4
- Evenly divide the filling mixture among the muffin cups.
- Step 5
- Pour the egg mixture over the filling, filling each cup about 3/4 full. Use a fork to gently stir each cup to distribute the filling.
- Step 6
- Bake for 18–20 minutes, or until the centers are just set and tops are lightly golden.
- Step 7
- Cool for 5 minutes before removing from the tin. Serve warm with extra pizza sauce if desired.
Zusatztipps für die Zubereitung
To ensure the best results, make sure the Greek yogurt is fully incorporated into the egg mixture for a smooth consistency. Greasing the muffin tin well or using high-quality silicone liners is essential for easy removal without sticking.
Varianten und Anpassungen
For a vegetarian version, omit the pepperoni and add sautéed mushrooms or fresh spinach. You can also experiment with different cheeses such as sharp cheddar or provolone to vary the flavor profile. If you enjoy spice, add a pinch of crushed red pepper flakes to the egg mixture.
Serviervorschläge
Serve these breakfast cups warm with a side of extra pizza sauce for dipping. They also pair wonderfully with fresh fruit or a light breakfast salad for a well-rounded meal.
Pin These High-Protein Pepperoni Breakfast Cups are a game-changer for anyone looking to simplify their morning routine without sacrificing taste or nutrition. With their savory pizza-inspired profile and impressive protein content, they are sure to become a staple in your breakfast rotation.
Recipe FAQ
- → Can I make these breakfast cups ahead of time?
Yes, these cups are excellent for meal prep. Store them in an airtight container in the refrigerator for up to 4 days and reheat gently in the microwave for 30–60 seconds before serving.
- → What can I substitute for the Greek yogurt?
Sour cream or cottage cheese blended until smooth works well as a substitute. For a dairy-free option, use unsweetened coconut yogurt or increase the milk slightly and add a tablespoon of olive oil for richness.
- → Can I freeze these breakfast cups?
Absolutely. Once completely cooled, wrap each cup individually in plastic wrap and place in a freezer-safe bag. They'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How do I know when the cups are done baking?
The cups are ready when the centers are just set—no longer jiggly but still slightly moist—and the tops are lightly golden. Overbaking will make them rubbery, so start checking at the 18-minute mark.
- → Can I double this recipe?
Yes, simply double all ingredients and use a standard 12-cup muffin tin. The baking time remains the same. You may also use a 24-cup mini muffin tin and reduce baking time to 12–15 minutes for bite-sized servings.
- → What other toppings work well in these cups?
Try cooked bacon crumbles, diced ham, sun-dried tomatoes, spinach, mushrooms, or black olives. Cheddar, provolone, or fontina cheese can replace the mozzarella for different flavor profiles.