High-Protein Pepperoni Cups (Print Version)

Savory pepperoni and cheese cups baked in muffin tins for a quick protein boost.

# Components:

→ Egg Mixture

01 - 6 large eggs
02 - 1/2 cup plain Greek yogurt, unsweetened
03 - 1/4 cup 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 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 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 extra pizza sauce if desired.

# Expert Advice:

01 -
  • You get real pepperoni pizza flavor in something that actually fills you up and keeps you satisfied for hours.
  • They're ready to eat in less time than it takes to scroll through your phone while toast burns.
  • Leftovers reheat beautifully, so meal prep suddenly feels effortless instead of like a chore.
02 -
  • Overstuffing the cups with filling is tempting and completely ruins the texture because there's nowhere for the egg to set, so measure yourself and trust the amounts.
  • Silicone liners or thorough greasing matters more than you'd think because cold leftover cups will stick to ungreased tins like they've been welded.
03 -
  • Use a small ice cream scoop to divide the filling evenly; it takes three seconds and prevents the uneven cups that make you regret skipping that step.
  • If your pepperoni is thick-cut, chop it into smaller pieces so it distributes throughout instead of bunching up in one corner and leaving another corner plain.
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