Mini Breakfast Pizzas in Muffin Cups

ByYummy Recipes

If you’re looking for a bite-sized breakfast that’s savory, satisfying, and perfect for meal prep, look no further than Mini Breakfast Pizzas in Muffin Cups. These adorable, hand-held breakfast delights are made by pressing pizza dough into muffin tins and filling them with a savory mix of scrambled eggs, cheese, meats, and veggies. Baked to golden perfection, they’re portable, customizable, and endlessly craveable.

Whether you need a grab-and-go breakfast for busy mornings, a protein-packed snack between meals, or a fun addition to your next brunch buffet, these mini pizzas hit the mark. Kids love them, adults devour them, and the muffin cup shape makes them ultra convenient—no plates or forks required.

Why You’ll Love Mini Breakfast Pizzas

  • Portable and Hand-Held: Easy to eat on the go—perfect for kids and commuters.
  • Customizable for All Tastes: Each muffin can be topped differently to suit preferences.
  • Great for Meal Prep: Make a batch ahead and store for the week.
  • Quick and Easy: Less than 30 minutes from start to finish.
  • Balanced Breakfast: Protein, veggies, and carbs in one tidy cup.

Ingredients You’ll Need

For the Base:

  • 1 tube refrigerated pizza dough (or crescent roll dough, biscuit dough, or homemade)
  • Nonstick spray or butter (for greasing the muffin tin)

For the Filling:

  • 5 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon butter

Toppings (choose your favorites):

  • 1/2 cup cooked breakfast sausage or bacon, crumbled
  • 1/4 cup diced bell peppers
  • 1/4 cup chopped spinach
  • 1/4 cup diced red onions
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 tablespoons chopped green onions or chives

How to Make Mini Breakfast Pizzas

Step 1: Prep the Dough

Preheat oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with butter or nonstick spray.

Roll out the pizza dough on a lightly floured surface. Cut into 12 squares (or circles, depending on your pan). Press each piece into a muffin cup, pressing the dough up the sides to form a cup.

Step 2: Scramble the Eggs

In a bowl, whisk the eggs with milk, salt, and pepper. Melt butter in a skillet over medium heat and gently cook the eggs until just set but still soft—they’ll continue cooking in the oven.

Step 3: Fill the Cups

Divide the scrambled eggs evenly among the dough cups. Top each with cheese, meats, and veggies as desired. Don’t overfill—leave a little room at the top for everything to puff up.

Step 4: Bake

Bake for 12–15 minutes or until the dough is golden brown and the cheese is melted and bubbly. Let cool for 5 minutes before removing from the tin.

Variations You’ll Love

  • Western-Style: Ham, peppers, onions, cheddar cheese
  • Veggie Delight: Spinach, mushrooms, tomatoes, feta
  • Meat Lovers: Sausage, bacon, ham, mozzarella
  • Tex-Mex: Black beans, jalapeños, pepper jack cheese, salsa drizzle
  • Caprese: Fresh basil, cherry tomatoes, mozzarella, balsamic glaze

Serving Suggestions

  • With Fresh Fruit: Balance the savory with grapes, melon, or berries.
  • Yogurt Parfaits: Serve alongside for a complete breakfast.
  • Brunch Boards: Add mini pizzas to a board with muffins, fruits, dips, and juices.
  • As a Snack: Pack in lunchboxes or take on the go.
  • Party Appetizer: Serve with a spicy ketchup or ranch dip.

Pro Tips for the Best Mini Pizzas

  • Use Cold Dough: It’s easier to handle and shape when cold.
  • Don’t Overfill: Overstuffed cups may bubble over—keep fillings level with the dough edge.
  • Grease Generously: Prevent sticking with plenty of butter or spray.
  • Cool Slightly: Let them rest for 5 minutes so they hold their shape when removed.
  • Mini Muffin Option: Use a mini muffin tin and cut dough even smaller for bite-sized party snacks.

Storage and Reheating

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze cooled muffins in a freezer-safe bag for up to 2 months.
  • Reheat: Microwave for 30 seconds or warm in a 350°F oven for 8–10 minutes.

Nutrition Info (Per Muffin, Approximate)

  • Calories: 160
  • Protein: 7g
  • Carbs: 12g
  • Fat: 9g
  • Sugar: 1g
  • Sodium: 280mg

Varies based on toppings used.

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffin-size pizzas

FAQs

Can I use biscuit or crescent roll dough instead of pizza dough?
Yes! Crescent dough gives a flakier texture, while biscuit dough is thicker and heartier.

Do these freeze well?
Absolutely. Freeze after baking and reheat in the microwave or oven for a fast breakfast.

Can I use egg whites or egg substitute?
Yes. You can swap in 1 cup of liquid egg whites or your favorite egg substitute.

Can I make them vegetarian?
Of course! Skip the meat and add more veggies or plant-based sausage.

Do I need to pre-cook the vegetables?
Not necessarily—finely chopped veggies cook through in the oven, but you can sauté them first for extra flavor.

Conclusion

Mini Breakfast Pizzas in Muffin Cups are the kind of recipe that checks all the boxes—easy, tasty, versatile, and family-friendly. They bring together everything you love about a hearty breakfast in a compact, muffin-sized bite that’s perfect for any occasion. Whether you’re prepping for a busy week, planning a brunch, or just want something new and fun for breakfast, these mini pizzas are sure to be a hit. Bake a batch and enjoy the smiles that follow.

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