Pizza Cups (With Leftover Crusts)
These pizza cups are cheesy, savory, and a fun way to turn leftover sandwich bread or crusts into an easy meal! They're made with bread cubes soaked in an easy pizza-style egg mixture and loaded with mozzarella, Parmesan, and pepperoni. Serve them warm with pizza sauce for dipping for an easy kid-friendly lunch, snack, or quick dinner!
Servings: 12 pizza cups
Equipment
Ingredients
- 5 cups cubed sandwich bread/crusts
- 4 large eggs
- ½ cup whole milk
- ¼ cup pizza sauce plus more for dipping
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- 1 cup mozzarella cheese, shredded plus more for topping
- ½ cup Muenster cheese, shredded
- ¼ cup finely grated Parmesan cheese
- ½ cup diced pepperoni plus more for topping
Instructions
- Preheat the oven to 375°F (190°C). Place a 12-cup silicone muffin pan on top of a baking sheet.
- In a large bowl, whisk together the eggs, milk, pizza sauce, garlic powder, Italian seasoning, onion powder, and salt until well combined.
- Add the cubed sandwich bread or crusts, mozzarella cheese, Muenster cheese, Parmesan cheese, and chopped pepperoni. Gently toss everything together until the bread pieces are evenly coated in the egg mixture. Let the mixture soak for 1 to 2 minutes so that the bread can absorb some of the liquid. If you're using a very soft sandwich bread, skip the soaking time since it will absorb the mixture quickly and may become too soggy.
- Divide the mixture evenly between the 12 muffin cups, making sure to distribute the bread, cheese, and pepperoni evenly between each cup. Sprinkle additional shredded mozzarella cheese evenly over the tops of the cups and add a few extra pieces of pepperoni on top.
- Bake for 18 to 20 minutes, or until the centers are set and the tops and edges are lightly golden. Let the pizza cups cool in the pan for about 5 minutes before carefully removing them. Serve warm with extra pizza sauce on the side for dipping.
Notes
- I highly recommend using a silicone muffin pan for these pizza cups. It makes them much easier to remove from the pan without sticking or falling apart. You can use a metal pan if that's all you have on hand, but make sure to grease the pan really, really well.
- Keep a freezer-safe bag in the freezer and add leftover crusts whenever you're cutting them off sandwiches. Once you have enough, thaw them and use them to make a batch of these pizza cups.
- Cut the bread and crusts into small, similarly sized pieces. This helps them soak up the egg mixture evenly and makes the cups easier to eat. Make sure to evenly distribute the mixture between the muffin cups so that each one gets plenty of cheese and pepperoni.
- If you don't have Muenster cheese, you can use all mozzarella instead. The Muenster adds a little extra creaminess, but the pizza cups will still be delicious made with just mozzarella.
- Let the cups cool in the pan for about 5 minutes before removing them. They'll firm up as they cool and will be easier to remove without falling apart.
- Don't skip the extra pizza sauce for dipping! There's some pizza sauce baked right into the cups, but dipping them in extra sauce really brings out that classic pizza flavor.
Nutrition
Calories: 310kcal | Carbohydrates: 36g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 661mg | Potassium: 287mg | Fiber: 5g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 0.4mg | Calcium: 271mg | Iron: 3mg
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