Pizza Egg Cups

5

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