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5 from 2 votes

Pepperoni Pizza Egg Cups

Pepperoni Pizza Egg Cups take the flavors of pizza and make it into a paleo and Whole30 approved breakfast, great for meal prep or breakfast on the go!
Course Appetizer, Breakfast, Side Dish, Snack
Keyword Pizza Egg Cups
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 cups
Calories 71kcal
Author Kelly

Ingredients

  • 1 green pepper, diced (135 grams)
  • 8 mushrooms, diced (160 grams)
  • 1/4 cup pizza sauce + more for topping*
  • 12 large pieces of pepperoni*
  • 7 large eggs
  • pinch of dried basil
  • pinch of red pepper flakes
  • salt and pepper, to taste
  • avocado oil, for greasing

Instructions

  • Preheat oven to 350 degrees. Grease a muffin tin with avocado oil to prevent sticking.
  • Heat a large sauté pan over medium heat. Spray with avocado oil and let it get hot, about 30 seconds. Add green pepper and cook for 3 minutes, stirring occasionally. Add mushrooms and cook for another 2 minutes. Add 1/4 cup pizza sauce and mix well. Remove from heat.
  • In a large bowl whisk eggs together with salt and pepper.
  • Place pepperoni in muffin tins, creating a cup to hold the toppings. Add 1 heaping tablespoon of pepper and mushroom mixture in each cup. Repeat until muffin tin is full. Divide whisked eggs evenly among pepperoni cups. Top with a little more pizza sauce (optional) and a pinch of dried basil and red pepper flakes.
  • Bake for 12 minutes or until eggs are set and no longer jiggle. Let cool for a few minutes.
  • Enjoy!

Notes

*make sure to check labels and ingredients are complaint if doing the Whole30.

Nutrition

Calories: 71kcal | Carbohydrates: 1.8g | Protein: 5.2g | Fat: 4.9g | Fiber: 0.5g | Sugar: 1.1g