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Pepperoni Pizza Egg Cups
I’m always looking for ways to make easy every day meals that cut the carbs. Most almond flour or cauliflower pizza crust are relatively low carb, but I wanted to drop the carb count super duper low on these Pepperoni Pizza Egg Cups.
A few months ago I came up with these great Ham and Egg cups as a wonderful grab and go breakfast option. That started me thinking about what other low carb deli meats I could use to create more keto friendly muffin cup meals.
The process is easy
One trick is to place your muffin tin on a rimmed baking sheet as a precaution for any dripping. At the very least place a sheet of tin foil under your tin. Muffin tins and your ingredients can vary in size and depth and I don’t want a mess.
I’m not saying the mess will happen, but just do this small step to save yourself a little cleaning time.
Take 3 slices of large pepperoni and line each Pepperoni Pizza Egg cup as though it were a tulip. This does not have to be perfect, but press the pepperoni into each muffin cup. You can always press down more when you add the little bit of mozzarella cheese.
The Pepperoni
I get my pepperoni for my Pepperoni Pizza Egg Cups from the deli counter relatively thin slice. Boars Head is almost always the brand I chose for this family favorite meal. I feel pretty safe with this brand as their ingredient list is usually pretty clean.
Please do check if you decide to get other meats from this brand as some will contain added sugar. Boars Head is fairly transparent on their ingredient list. They even provide an easy to find nutrition guide on their website.
The Toppings
When I make a double batch of Pepperoni Pizza Egg Cups I mix up the toppings. You can’t really add a lot because there not a lot of room. However, some people want only pepperoni, cheese and egg. While other want the works.
The keys for the toppings is to finely chop the ingredients. You can add onions, peppers, olives, mushrooms, etc. The sky is the limit for your Pepperoni Pizza Egg Cups.
Putting toppings in little ramekins during the making process also makes it fun for getting the kids involved. I use these ramekins for everything and they are great to have on hand for numerous recipes from my website.
Lowering the Carbs MORE
You can lower the carbs even more if you want to omit the toppings and the marinara sauce. This option is completely up to you, your taste buds and your macro count. I personally don’t worry when its an added 1-3 carbs.
This easy family dinner recipe for my Pepperoni Pizza Egg Cups includes the carb count for peppers and the marinara. While this is not a big bread-y type of carb, if you’re really tracking then take this into consideration.
My other egg cup…
Once upon a time I created another egg cup that quickly became a favorite. My Ham & Egg Cups are just another keto meal prep trick I have up my sleeve.
The Happiest Eggs
I hear a in my keto circles a lot about the affordability of this way of eating. It’s true that better food costs more. However, when you eat better food you spend less on health care and can in some case eliminate medication and it’s cost.
Of course there are different options to buy at the supermarket with respect to organic, pasture raised, farm fresh, free-range, and a myriad of other marketing terms used to sell eggs.
There will be no judgement from me because I know everyone has a different budget and supermarket options. Cheap eggs can run as little as $2 for 18 eggs…yes, that’s cheap! But what if you could spend just a little more?
My first two choices of eggs is always from Vital Farms or The Happy Egg Co. Yes, they are more expensive, but I’m all for happy chickens and what they produce for the world. I can usually find these better options in my supermarket or on Amazon for less than $6 per dozen.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making meals like these Pepperoni Pizza Egg Cups is really my trick. Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more, but I want everyone to know that cooking at home is one of my major keys to success. Every meal does not have to be epic, but when I am prepared I have a much better chance at success.
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Ingredients
- 18 slices pepperoni Boar’s Head
- ½ cup mozzarella cheese or more to your liking
- 6 eggs
- 4 oz black olives sliced
- ¼ cup bell pepper fine chop
- ½ cup marinara no sugar added Rao’s brand
Instructions
- Preheat oven to 400* and oil 6 muffin tin pan. Place muffin tin on a rimmed baking sheet as the pepperoni tends to weep.
- Line each of the cups with 3 overlapping slices of pepperoni. The pepperoni will look a little like a tulip in the muffin cup.
- Gently press pepperoni down into each muffin well. Sprinkle a small pinch of mozzarella cheese into the bottom of the pepperoni cups.
- Crack an egg into each cup over the cheese. Then equally top each egg with sliced olives, finely chopped bell pepper and a little more cheese.
- Carefully transfer the muffin tin on the rimmed baking sheet into the 400* oven. Bake for 15 minutes or to your desired doneness.
- Remove from the oven and let cool for 5 minutes to set. Serve with a little heated no sugar marinara sauce.
Notes
Nutrition
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.