High-Protein Pepperoni Breakfast Cups (Printable)

Savory mini cups with pepperoni, mozzarella, and pizza flavors. Protein-packed breakfast 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 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

# 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 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 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, which means you'll actually want to eat them instead of reaching for drive-through stuff.
  • Eleven grams of protein per cup keeps you full through actual meetings and errands, not just until mid-morning.
02 -
  • If you overfill the cups or use low-moisture cheese like fresh mozzarella, they'll leak water during baking and the bottoms get soggy—learned that the hard way and now I'm evangelical about using properly shredded mozzarella.
  • These actually taste better the next day after they've had time to set completely, so making them ahead means you just grab and go instead of burning your mouth on a hot cup.
03 -
  • If you're cooking for someone who's picky about pepperoni, just lay the slices on top instead of mixing them in—that way they can pull them off without the whole cup tasting like they're eating something they don't want.
  • These freeze beautifully, which means you can make two batches, eat one, and have backup breakfasts in the freezer for mornings when you really can't be bothered to cook anything.
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