Pepperoni Pizza Egg Cups

These Pepperoni Pizza Egg Cups are so easy to make and full of flavor. Super low carb and you can add whatever toppings you like!

Course Appetizer, Breakfast, dinner, keto friendly meal

Cuisine American

Keyword eggs, keto pizza, pizza

Prep Time 5

Cook Time 15

Servings Cups

Calories 155kcal

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

These Pepperoni Pizza Egg Cups are AMAZING as leftovers. I routinely make a double batch of these egg cups and then pack over a salad for work lunches.

You can heat them or eat them cold….they are GREAT both ways. I do not recommend freezing them.

Nutrition