Creating a healthy lifestyle through simple recipes

Pepperoni/Ham Egg Cups – Easy AND Healthy


I have busy in the yard lately planting flowers and laying mulch. But that hasn’t stopped me from cooking and experimenting with new healthy recipes. I’ve perfected a few new recipes that I’m ready to share & add to my arsenal of recipes. The first being egg cups. I’ve been talking about them for weeks and it’s time I finally share.

I don’t know how I survived before egg cups! While following the Paleo diet last month, I discovered these easy protein- packed breakfast. Talk about a good habit that stuck!

I bake them every Sunday morning and even The Hubs will eat them all week for breakfast. I actually get a little sad when they run out mid-week so I now make a double batch on Sunday. The Hubs and I both agree that turkey pepperoni on the outside adds more flavor than the ham. But both are delicious!

As for the fillings, we tend to disagree on our favorite. We both love the Jennio turkey sausage crumbles, but I love to add peppers or broccoli & onion to my egg cups.

The only other debate is real eggs verses egg beaters. I like the egg beater best because they turn out fluffier and there is no need to whisk or break any eggs beforehand.


We are just starting to plan some summer mini trips including camping with some close friends and I have a feeling these will be on my menu. Easy and delicious.

After a month of perfecting these it’s time I share the recipe.



Pepperoni/Ham Egg Cups


  • Servings: 6 (2 egg cups per serving)
  • 2 WW Smartpoints per cup
  • 12 eggs OR 2 small Original Egg Beaters containers
  • 12 slices of thinly sliced ham (or 1 package of turkey pepperoni)
  • 1 teaspoon dried thyme
  • ¼ teaspoon salt & Pepper
  • Your choice of fillings including cookies Jennio breakfast turkey crumbles diced onion, broccoli, diced green peppers, and spinach.


Preheat oven to 400 degrees.

Whisk eggs in a bowl. Spray a muffin pan with cooking spray. Fit one slice of ham (or 6 pieces of turkey sausage) in each chamber.


Pour egg mixture into each chamber so that it is ¾ full. Add in your choice of fillings on top. Sprinkle salt, pepper and thyme on top of each.

Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. The top will begin to brown. Remove from oven and cool for about 10 minutes.

And just like that…you have breakfast for the week!




















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