High-Protein Pepperoni Frühstückstassen

One hectic Tuesday morning, I was standing in front of my fridge at 6 AM, staring blankly at nothing, wondering what on earth I could grab that wouldn't leave me starving by 10 AM. My usual egg scramble felt boring, and toast seemed pointless. Then it hit me: why not treat breakfast like pizza? That silly thought led me to these little savory cups, and now they're permanently rotated into my weekly prep routine.

I made these for a camping trip once, packed them cold in a cooler, and my friends devoured them before we even set up the tent. That moment when someone asks for the recipe before asking anything else? That's when you know you've created something special.

Ingredients

• 6 large eggs: The base of everything; make sure they're room temperature so they whisk smoother and blend better with the yogurt.
• 1/2 cup plain Greek yogurt (unsweetened): This is the secret weapon that adds creaminess and protein without thinning the mixture too much.
• 1/4 cup milk: Just enough to get the right texture; whole milk works better than skim if you have it.
• Salt and black pepper: Season boldly here since the filling adds its own flavors.
• 1/2 tsp dried oregano and 1/2 tsp dried basil: These herbs whisper pizza flavor without overpowering; fresh is fine but use half the amount.
• 3/4 cup shredded mozzarella cheese: Don't use pre-shredded if you can help it; it melts unevenly because of the anti-caking agents.
• 1/2 cup mini pepperoni slices: These distribute better than chopped regular pepperoni and cook more evenly in the muffin cups.
• 1/4 cup finely diced red bell pepper: Adds sweetness and texture; the smaller you dice it, the more evenly it cooks.
• 2 tbsp finely diced red onion: Raw red onion keeps a little bite even after baking, which contrasts beautifully with the creamy eggs.
• 2 tbsp grated Parmesan cheese: Brings a sharp, salty note that makes the whole thing taste intentional.
• 2 tbsp pizza sauce: A little goes a long way; too much makes them watery.

Instructions

Get your oven ready:

Preheat to 375°F and either grease your muffin tin with butter or oil, or slide in silicone liners if you have them. Liners make cleanup almost laugh-out-loud easy.

Build the base mixture:

Crack eggs into a medium bowl and whisk them with the Greek yogurt, milk, salt, pepper, oregano, and basil until everything looks pale and smooth. Don't skip the whisking; this is where you're incorporating air and making sure the yogurt breaks down evenly.

Combine your pizza flavors:

In a separate bowl, toss together mozzarella, pepperoni, bell pepper, red onion, Parmesan, and pizza sauce. This is where your breakfast transforms into something that tastes intentional and delicious.

Layer into the tin:

Divide the filling mixture evenly among the six cups, then slowly pour the egg mixture over each one until about three-quarters full. Use a fork to gently stir each cup so the pepperoni and cheese get distributed instead of sinking to the bottom.

Bake until set:

Slide the tin into the oven for 18 to 20 minutes; they're done when the centers feel just set (not jiggly) and the tops have turned a light golden color. You'll smell the oregano and toasted cheese, and that's your signal they're close.

Cool and serve:

Let them sit in the tin for 5 minutes so they firm up enough to remove without falling apart. Serve warm with extra pizza sauce on the side if you want to lean into the pizza fantasy.

Merken

Merken

My sister brought these to a potluck, and three different people asked if she'd made them from scratch or bought them from some fancy bakery. That's the moment you realize you've created something that tastes way more complicated than it actually is.

Prep Timing That Actually Works

Fifteen minutes of prep sounds quick, but it's even faster if you dice your peppers and onions the night before. I learned this while frantically chopping at 6 AM and realizing I could've had an extra five minutes of sleep. The egg mixture takes maybe two minutes to whisk together, and the filling comes together in under five minutes if your ingredients are already ready to go.

Storage and Reheating Without Regret

These keep beautifully in the fridge for up to four days, which means Monday morning prep becomes Wednesday and Thursday breakfast. The microwave is your friend; just give each cup about 30 seconds and they'll warm through without turning into rubber. I've also successfully eaten them cold straight from the fridge, which is legitimately great for days when your kitchen feels too overwhelming to even think about heating something up.

Making Them Your Own

The pizza formula is just a starting point, honestly. Swap the pepperoni for crumbled bacon or sautéed spinach if that's more your speed, or use cheddar instead of mozzarella if you want something sharper. Every change I've made has worked because the Greek yogurt and egg base is forgiving and solid.

• Try sun-dried tomatoes and fresh basil for a more gourmet-feeling version.
• Vegetarian variation: skip pepperoni and add mushrooms, zucchini, or broccoli instead.
• Cheese swap: provolone or fontina both work beautifully if mozzarella isn't calling to you.

Merken

Merken

These breakfast cups have become my answer to the question of how to eat well when life is moving fast. They're the kind of simple project that feels like you're cheating because they're so good and so easy.

Rezept-Fragen & Antworten

→ Wie viele Kalorien haben diese Pepperoni Frühstückstassen?

Jede Tasse enthält etwa 135 Kalorien mit 11g Protein, 9g Fett und nur 2g Kohlenhydrate. Perfekt für proteinreiche Ernährung.

→ Wie lange sind diese Tassen haltbar?

Die Frühstückstassen können im Kühlschrank bis zu 4 Tage aufbewahrt werden. Vor dem Servieren einfach in der Mikrowelle erwärmen.

→ Kann ich diese Tassen einfrieren?

Ja, diese Tassen lassen sich gut einfrieren. Nach dem Backen vollständig abkühlen lassen, in luftdichte Behälter geben und bis zu 3 Monate einfrieren.

→ Wie mache ich eine vegetarische Version?

Für eine vegetarische Variante einfach das Pepperoni weglassen und stattdessen sautierte Pilze oder Spinat hinzufügen. Der Geschmack bleibt genauso köstlich.

→ Welcher Käse eignet sich am besten?

Mozzarella liefert die klassische Pizza-Textur, aber Cheddar oder Provolone funktionieren ebenfalls hervorragend für unterschiedliche Geschmacksrichtungen.

→ Kann ich Muffinformen mit 12 Vertiefungen verwenden?

Ja, bei einer 12er-Form einfach die Füllung auf 6 Vertiefungen verteilen und die anderen 6 leer lassen oder die Mengen verdoppeln.