Go Back
Pepperoni Pizza Egg Cups
Print Recipe
2 from 6 votes

Pepperoni Pizza Egg Cups

Pepperoni Pizza for breakfast?! The answer is YES, but with a healthy-ish twist you’re sure to enjoy! These super easy breakfast pizza egg cups are great for a quick, on-the-go way to start your day off right — complete with a yummy pizza dipping sauce and a refreshing side of fresh fruit, too!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Egg, gluten free, Meal Prep
Servings: 4 meals
Calories: 430kcal
Author: Meal Prep on Fleek


  • 12 large Eggs
  • 2 Cups Red and/or Green Grapes
  • 16 ounces Pizza sauce
  • 2/3 cup Mozzarella Shreds
  • 1/3 cup Pepperoni cut into quarters
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 1/2 tsp. Himalayan Pink Salt
  • 1/4 tsp. Ground Black Pepper
  • Optional: Red Chili Flakes; Italian Parsley; Grated Parmesan


  • Preheat oven to 375℉ and line a muffin tray with muffin liners (silicone or paper).
  • Evenly distribute half the amount both the pepperoni and mozzarella cheese shreds into each of the muffin liners.
  • In a medium mixing bowl, beat eggs for ~2 minutes.
  • Next, whisk in seasonings until well-combined.
  • Pour scant 1/3 cup of egg mixture into each muffin liner until used up — then, evenly distribute remaining pepperoni and mozzarella cheese shreds on top.
  • Place tray on middle oven rack and bake for 15-20 minutes or until eggs have just set.
  • Serve with pizza sauce and side of grapes; store and enjoy!


Can sub with turkey pepperoni to lower fat and calories. 


Calories: 430kcal | Carbohydrates: 23g | Protein: 26.4g | Fat: 26.2g | Fiber: 2.4g