Keto Breakfast Egg Muffins with Pepperoni
These cheesy keto pepperoni egg muffin cups are real-life quick breakfast heroes. Each one is packed with protein, full of flavor, and comes together in 20 minutes or less.
These low carb protein egg cups are perfect when you want something savory, satisfying, and a little playful. I originally called them Devilishly Delicious because the upright pepper slices looked like little horns. But honestly? These little cups are pure morning magic. The perfect easy breakfast for busy mornings that is low in carbs and high in protein.
No almond flour. No cottage cheese. No complicated steps. Just a real food for a low-carb breakfast that keeps you full and on track.
These Keto Egg Muffins Are
- Cheesy, savory, and full of pepperoni pizza flavor
- High protein and blood sugar-friendly
- Great for fridge or freezer meal prep
- Made without any flour or cottage cheese
- Portable and seriously satisfying
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
How to Make Them
- Preheat your oven to 350°F (180°C). Use a muffin tin and either grease it well or use one of these silicon muffin pans.
- Finely dice the cherry tomatoes and red bell pepper.
- Lay two slices of pepperoni flat in each muffin cup to form a little base and cover the sides.
- Crack one egg into each cup. You can keep the yolk whole or gently whisk it with a fork.
- Add a spoonful of chopped tomato and pepper, then top with shredded cheddar cheese. Sprinkle on sea salt, black pepper, paprika, and garlic powder.
- Bake for 15 to 20 minutes, or until the eggs are set and the cheese is melted and golden. Let them cool slightly before lifting out.
Tested Tips From My Kitchen
- Do not overbake. They will keep cooking after you take them out, and nobody wants rubbery eggs.
- I use this silicone muffin tray. You do not need to grease it. The muffins just pop right out.
- Want more flavor? Add paprika, Italian herbs, or crushed red pepper flakes before baking.
- Making a double batch? Cool them completely before storing so they do not get soggy.
Easy Swaps
- No pepperoni? Use cooked bacon strips, crumbled sausage, or chopped salami for that same savory bite.
- No cheese? You can leave it out, or use a dairy-free shredded cheese. A spoonful of pesto also adds a creamy, herby flavor.
- Need cheese options? Try shredded mozzarella cheese for a milder melt, parmesan cheese for a salty crust, or pepper jack cheese if you want heat. Crumbled feta or goat cheese will make them tangier and richer.
- Vegetarian? Skip the meat and line the muffin cups with thin zucchini slices, or fill with chopped mushrooms and olives instead.
- Want it spicy? Add jalapeño slices or a pinch of chili flakes before baking.
How to Store Them
- Fridge: Up to 5 days in an air-tight container
- Freezer: Cool completely, then freeze. Reheat in microwave or air fryer
- Grab-and-go tip: Wrap them in parchment for easy travel
Make It a Moment
These muffin cups are solid on their own, but if you want a full plate, pair them with:
- A scoop of cottage cheese or guac for balance
- Quick cucumber or tomato salad on the side
- High Protein Cottage Cheese Toast – spread with butter or avocado
- Cottage Cheese Bread – soft, sliceable, and works for breakfast or lunch
- Savory Cottage Cheese Waffles if you are craving something cozy
These pairings turn a quick egg bite into a proper meal, without slowing you down.
In My Real Keto Life
Since starting keto in 2019, I have made these on weeks when I feel too tired to think. They work. Every time. That’s what makes them a keeper. High protein, no prep drama, and still taste good cold. These are small wins that keep me going.
FAQ
Can I scramble the eggs first?
Yes. Scrambling will give you a fluffier texture. I just like the look of the whole egg.
Are they good cold?
Very. Think mini pizza frittata. They are great for gym bags or office lunches.
Can I double the batch?
Yes. Use a 12-cup muffin tray. If you want to scale the recipe up or down, just use the built-in recipe card tool below. It adjusts the ingredients for you.
Want More Easy High-Protein Breakfasts?
Get my Fuel: Protein-Packed Keto Breakfast Recipes ebook filled with fast, no-fuss meals that actually keep you full.
From savory bakes to sweet bowls, every recipe is low-carb, gluten-free, and under 10 net carbs. Grab the ebook here and fuel your mornings without the guesswork.
More High Protein Breakfast Ideas
More Egg Recipes
More Quick Keto Mornings
- Keto Cottage Cheese Waffles – Almond Flour
- High Protein Keto Pancakes – No Eggs
- Fuel Protein Keto Breakfast Recipes – Free eBook
Keto Breakfast Egg Muffins – Pepperoni Cups
Equipment
- 1 Spatula
Ingredients
- 4 (2) large eggs
- 8 (4) cherry tomatoes
- 4 tablespoons (2 tbsp) red bell pepper
- 4 slices (2 slices) pepperoni
- 1/8 teaspoon (1 pinch) sea salt
- 1/8 teaspoon (1 pinch) black pepper
- 1 teaspoon (½ teaspoon) paprika
- 4 tablespoons (2 tbsp) cheddar cheese
- 1 teaspoon (½ teaspoon) garlic powder
Watch the Video Instructions
Instructions
- Preheat your oven to 350°F (180°C). Use a muffin tin and either grease it well or use one of these silicon muffin pans.
- Finely dice the cherry tomatoes and red bell pepper.8 cherry tomatoes, 4 tablespoons red bell pepper
- Lay two slices of pepperoni flat in each muffin cup to form a little base and cover the sides.4 slices pepperoni
- Crack one egg into each cup. You can keep the yolk whole or gently whisk it with a fork.4 large eggs
- Add a spoonful of chopped tomato and pepper, then top with shredded cheddar cheese. Sprinkle on sea salt, black pepper, paprika, and garlic powder.1/8 teaspoon sea salt, 1/8 teaspoon black pepper, 1 teaspoon paprika, 4 tablespoons cheddar cheese, 1 teaspoon garlic powder
- Bake for 15 to 20 minutes, or until the eggs are set and the cheese is melted and golden. Let them cool slightly before lifting out.
Notes
- Don’t have cherry tomatoes? Swap with 2 tablespoons finely chopped regular tomato or Roma tomato. Avoid extra juicy ones to keep the muffins from getting soggy.
- Not into bell peppers? Try green onions, chopped spinach, or even a pinch of dried herbs like oregano or parsley.
- Prefer the yolks set? Bake closer to 20 minutes instead of 15.
- Make-ahead tip: These store well in the fridge for 3–4 days. Reheat in the oven or air fryer for the best texture.
- Freezer-friendly: Let them cool, wrap individually, and freeze for up to 1 month.
Nutrition Per 1 (ONE) Serving
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