High-Protein Pepperoni Breakfast Cups

Start your morning with a flavorful punch of protein using these High-Protein Pepperoni Breakfast Cups. These savory mini frittatas deliver all the classic Italian flavors of a pizza in a convenient, portable form. With 11g of protein and only 135 calories per cup, they are a satisfying and low-carb way to power through your day.

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These breakfast cups are incredibly versatile and easy to assemble. By whisking together a base of eggs and Greek yogurt, you create a creamy, custard-like texture that pairs perfectly with the salty pepperoni and melted mozzarella cheese.

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 chopped regular pepperoni), 1/4 cup finely diced red bell pepper, 2 tbsp finely diced red onion, 2 tbsp grated Parmesan cheese, 2 tbsp pizza sauce.

Instructions

Step 1: Prep

Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin or line with silicone liners.

Step 2: Whisk Eggs

In a medium bowl, whisk together eggs, Greek yogurt, milk, salt, pepper, oregano, and basil until smooth.

Step 3: Combine Filling

In a separate bowl, combine mozzarella, pepperoni, bell pepper, red onion, Parmesan, and pizza sauce.

Step 4: Assemble

Evenly divide the filling mixture among the muffin cups. 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 5: Bake

Bake for 18–20 minutes, or until the centers are just set and tops are lightly golden.

Step 6: Cool

Cool for 5 minutes before removing from the tin. Serve warm with extra pizza sauce if desired.

Zusatztipps für die Zubereitung

To ensure a smooth texture, whisk the Greek yogurt and eggs thoroughly until no large lumps remain. Using silicone liners is highly recommended as it prevents sticking and makes cleaning the muffin tin much easier. Be sure to only fill each cup 3/4 full to allow the eggs space to rise as they bake.

Varianten und Anpassungen

For a vegetarian version, simply omit the pepperoni and add sautéed mushrooms or fresh spinach. If you prefer a different cheese profile, you can easily substitute the mozzarella with shredded cheddar or provolone cheese to suit your taste.

Serviervorschläge

Serve these cups warm with a side of extra pizza sauce for dipping. If you have leftovers, they can be stored in the refrigerator for up to 4 days; just reheat them gently in the microwave for a quick and savory breakfast on the go.

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With their perfect balance of protein and classic Italian ingredients, these breakfast cups are sure to become a staple in your meal prep routine. Enjoy the delicious taste of pizza any time of day!

Saffron Brook Recipe Q&As

→ Can I make these breakfast cups ahead of time?

Yes, these cups store exceptionally well in the refrigerator for up to 4 days. Simply reheat in the microwave for 30-60 seconds until warmed through. They're perfect for meal prep Sunday.

→ What makes these cups high in protein?

Each cup contains 11 grams of protein, primarily from the large eggs and Greek yogurt base. The mozzarella and Parmesan cheese also contribute additional protein, making these a filling breakfast option.

→ Can I substitute the pepperoni for a vegetarian version?

Absolutely. Replace the pepperoni with sautéed mushrooms, spinach, or diced bell peppers for a vegetarian alternative. The pizza flavor profile remains delicious with just the cheese and vegetables.

→ What type of muffin tin works best?

A standard 6-cup or 12-cup muffin tin works perfectly. Silicone liners make removal effortless, but well-greased metal tins also work great. Just fill each cup about 3/4 full to allow for rising.

→ How do I know when the cups are done baking?

The cups are finished when the centers are just set and the tops are lightly golden, around 18-20 minutes. They should not be jiggly in the center but will continue cooking slightly as they cool.

→ Can I freeze these breakfast cups?

Yes, freeze cooled cups in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave. They may lose a bit of texture but remain tasty.