Mozzarella and Pepperoni Breakfast Egg Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Portable egg muffins packed with pepperoni and mozzarella for a savory breakfast or snack on the go. This american-inspired breakfast ready in about 30 minutes combines large eggs, chopped 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
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Ingredients

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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.

Frequently asked questions

How long does Mozzarella and Pepperoni Breakfast Egg Muffins take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Mozzarella and Pepperoni Breakfast Egg Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Mozzarella and Pepperoni Breakfast Egg Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mozzarella and Pepperoni Breakfast Egg Muffins for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mozzarella and Pepperoni Breakfast Egg Muffins?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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