Breakfast

Baked Pepperoni Egg Cups is for Breakfast.

Baked Pepperoni Egg Cups takes 5 minutes to prepare.

Baked Pepperoni Egg Cups takes 25 minutes to cook.

Baked Pepperoni Egg Cups makes 6 servings.

The ingredients for Baked Pepperoni Egg Cups are:

24 slices Patrick Cudahy Pepperoni
6 large eggs
Salt and Pepper to taste
1/2 cup Reduced fat Sargento 4-Cheese Mexican Cheese
1 Tbsp. parsley

Here is how you make Baked Pepperoni Egg Cups:

1. Preheat oven to 350 degrees Fahrenheit. Spray a 6 cup muffin tin, or 6 cups of a 12 cup muffin tin, with cooking spray. Arrange 4 slices of pepperoni in each cup to create a bowl. The edges may go over the side of the cup. Bake for 10 minutes. 2. Remove from oven and break one egg into each cup, gently breaking the yolk. Sprinkle with salt and pepper. 3. Return to oven for another 10 minutes and then check the eggs. If they are done to your liking, remove them and sprinkle with cheese and parsley. If not, continue cooking, checking every minute or so.Serving Size: Makes 6 Servings - One cup eachNumber of Servings: 6Recipe submitted by SparkPeople user CHRISKENANDKIDS.

The nutritional information for Baked Pepperoni Egg Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 179.3

• Total Fat: 13.3 g
• Cholesterol: 207.7 mg
• Sodium: 577.4 mg
• Total Carbs: 0.8 g
• Dietary Fiber: 0.1 g
• Protein: 11.2 g

The dietary needs meet for Baked Pepperoni Egg Cups is Low Carb