Mozzarella and Pepperoni Breakfast Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Portable egg muffins packed with pepperoni and mozzarella for a savory breakfast or snack on the go. This American-inspired recipe, ready in about 30 minutes, combines large eggs, sliced pepperoni, shredded mozzarella cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with 1 tsp olive oil.
  2. Step 2: In a large bowl, whisk together 8 large eggs and 1/4 cup milk until fully combined and slightly frothy.
  3. Step 3: Stir in 1/2 cup chopped sliced pepperoni, 1 cup shredded mozzarella cheese, 1/2 cup diced bell pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Evenly divide the egg mixture among the muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 18-20 minutes until the eggs are set and the tops are slightly golden.
  6. Step 6: Let the muffins cool for 5 minutes before removing from the tin. Serve warm or store refrigerated for quick breakfasts.

Related recipes