I love me a good supreme pizza. I don’t think I would have discovered my love for bell peppers as early in life as I did if it hadn’t been for the supreme pizza. Supreme pizza is delicious, but, since it’s frowned upon to eat pizza for breakfast, I had to find a way to incorporate the flavors of this pizza into a healthier, more breakfast-friendly recipe. Enter these Supreme Pizza Egg Cups.
These egg cups are high in protein and fat and low in carbs, so they’re perfect for anyone who follows a low-carb or ketogenic diet, as well as those (like me) who prefer to start their day without a ton of carbs (don’t worry, those come into play later — I just feel best when I don’t eat carbs first thing in the morning).
This recipe is also super easy to throw together and tastes great.
I’m not going to lie and say these egg cups taste just like a supreme pizza or any nonsense like that — I’m not delusional. They taste pretty damn good, though, and they don’t make me feel like garbage the way a traditional supreme pizza will (thank you, lactose intolerance).
Anyway, now that I’ve professed my love for supreme pizza, shared some unsolicited insight into my diet, and whined about my lactose intolerance, let’s get into the recipe!
- 4 whole eggs
- 4 ounces Italian sausage
- 50 grams green bell pepper
- 1/4 mozzarella cheese (I used this dairy-free cheese)
- 1/2 cup kale, chopped
- Salt, pepper, and oregano to taste
Preheat oven to 350 degrees and line a muffin tin with paper or silicone liners.
While the oven is heating, cook sausage in a frying pan over medium heat. When sausage is halfway cooked, add in kale and bell peppers. When the sausage is fully cooked and the peppers are tender, take the pan off the heat and set aside.
Crack 4 eggs into a mixing bowl and whisk. When eggs are fully whisked, add in mozzarella cheese and seasoning.
Add a spoonful of the sausage/pepper/kale mix to each liner — it should be 1/3-1/2 of the way full. Top with egg mixture (about 2 tablespoons per liner).
Bake in the oven for 23-25 minutes or until a toothpick comes out clean. Let cool completely, then remove from the pan and store in the fridge.
You can pop these in the microwave for 30 seconds before you eat them or enjoy them cold — the choice is yours!
This recipe makes 9 egg cups.
Supreme Pizza Egg Cups Macro Breakdown
For one egg cup: 85 calories; 5 grams protein; 1.5 grams net carbs; 6 grams fat.