High Protein Pizza Dough Breakfast Cups
Mini breakfast cups made with Birrittella's protein rich pizza dough and filled with roasted butternut squash, broccoli, herbed eggs, and sharp provolone, then baked until golden. A festive, high protein addition to your holiday breakfast or brunch. Recipe by Michele Sessa of Appetito Magazine.
Equipment
- 1 Muffin / Cupcake Pan 12-cup; sprayed or oiled
- Mixing Bowls One with a pouring spout for the eggs
- Knife A butter knife, for loosening the cups
Ingredients
Dough
- 15 oz Birrittella's Protein Rich Pizza Dough 1 package, proofed according to package directions
- Cooking Spray or Olive Oil For the muffin pan
Filling
- 1 cup Butternut Squash Peeled, diced, and roasted or steamed
- 1 cup Broccoli Florets Chopped into tiny pieces; raw, or sautéed in garlic and oil with red pepper flakes, then cooled
Egg Mixture
- 3 large Eggs Room temperature
- 1/4 cup Milk
- 1/4 tsp Garlic Powder
- 1/4 tsp Dried Oregano
- 1/4 tsp Dried Rosemary
- Salt and Pepper To taste
Cheese
- 3/4 cup Sharp Provolone or Mozzarella Shredded
- 1 tbsp Pecorino Romano Cheese Grated
For Serving
- Marinara Sauce Optional, for topping
Instructions
- Proof the dough - Proof the Birrittella's protein rich pizza dough according to the package directions.
- Prep the vegetables - Peel, dice, and roast or steam the butternut squash. Chop the broccoli florets into tiny pieces. Use them raw, or sauté them in garlic and oil with a pinch of red pepper flakes, then let them cool.
- Make the egg mixture - In a bowl with a pouring spout, whisk the room temperature eggs with the milk, garlic powder, oregano, rosemary, and salt and pepper to taste.
- Mix the cheese - Mix the shredded provolone or mozzarella with the grated pecorino Romano. Set aside half of the cheese for topping.
- Preheat and shape the cups - Preheat the oven to 375°F. Spray or oil a 12-cup muffin pan. Divide the dough into 12 small balls and press each one into the bottom and up the sides of a muffin cup.
- Fill the cups - Add the squash and broccoli to each dough cup, pressing down a bit. Sprinkle a little of the cheese over the vegetables.
- Add the eggs - Carefully pour the egg mixture into each cup, filling it about 3/4 of the way, then top with the reserved cheese.
- Bake - Bake for 20 to 22 minutes, until the crust edges and bottoms are golden and the egg centers are set.
- Cool and serve - Let the cups cool in the pan for about 5 minutes, then gently run a butter knife around the edges to lift them out. Serve warm, topped with marinara sauce if you like.
Notes
Casa Michele's Kitchen Tip: If you don't have or don't like butternut squash, you can use all broccoli or cooked asparagus. I love the fall orange and green colors, so that's why I used squash and broccoli.
Serving: These high protein cups make a festive addition to your holiday breakfast or brunch. Serve them right away for the best flavor.