I love bacon, but this #KetoGirl needs to switch things up once and a while to avoid breakfast boredom. Enter pepperoni and breakfast is a whole new ballgame.
These are easy to prepare and a nice change from routine bacon and egg cups! I only make a few at a time because they are a stronger flavor that I don’t really want to eat for breakfast every day during the week. When I make these I change up breakfast with hard boiled eggs, berries and fat-free Greek yogurt, a 2 egg-veggie scramble, or breakfast pizzas.
Pepperoni Pizza Egg Cups
- 12 Slices Unsulphured Deli Pepperoni, cut in half (I buy a pound at a time from the butcher at Whole Foods)
- 2 Large Eggs
- 2 TBLS Milk or Heavy Cream
- 1 Slice Provolone Cheese, cut in quarters
- 1 TBLS Diced Green Onion
- 2 TBLS Shredded Cheddar Cheese
Preheat oven to 400° F.
Line 4 cups in a 12 hole muffin tin with the pieces of pepperoni. Place the muffin tin in the oven and cook for 5 minutes. Remove pan from the oven and move the semi formed pepperoni cups to new holes. Sop up the grease from the holes they cooked in.
Place one 1/4 piece of the cheese within each pepperoni cup and the green onion between the 4 cups. Put the pan back into the oven for 3 minutes.
Lightly beat the eggs with the milk and divide them between the 4 cups. Sprinkle the top of each with the cheddar cheese. Bake for an additional 9 – 10 minutes, or until the eggs are cooked through, and then remove from the oven.
Immediately loosen and remove the egg cups from the pan. Serve immediately or store in a tightly covered container. Reheat in microwave for 30-45 seconds. #ThisGirlLovesToEat