Baoer Meike Egg Pizza Cups: Your New Go-To Quick Breakfast
Let’s be real—mornings are chaotic. Between hitting snooze three times, chasing the kids (or your cat) around, and trying to remember if you packed your laptop, who has time for an elaborate breakfast? That’s where these Baoer Meike Egg Pizza Cups come in. They’re crispy, cheesy, packed with protein, and ready in 10 minutes once you prep the dough ahead. Plus, they’re fun to make! Perfect for busy weekdays or lazy weekend brunches. Let’s dive in.
What You’ll Need
First, let’s gather your ingredients. I’ve split them into pizza dough and filling—super straightforward.
Pizza Dough Ingredients
- 210g high-gluten flour (this gives the crust that nice chew!)
- 90g low-gluten flour (balances out the texture)
- 115g water
- 80g milk (adds a hint of creaminess)
- 20g butter (or olive oil if you prefer—no judgment!)
- 15g sugar (just a touch for flavor)
- 3g yeast (active dry works great)
- 2g salt
Pizza Filling Ingredients
- 2 eggs (fresh is best, but store-bought works too)
- 2 slices bacon (crispy bacon = happy taste buds)
- 2 green onions (adds a fresh kick)
- 1g salt (don’t overdo it—bacon is salty)
- 50g shredded mozzarella cheese (the melty star of the show)
Step-by-Step Instructions
Okay, let’s get baking! I’ll walk you through each step with tips to avoid common mistakes (yes, I’ve burned dough before—we’ve all been there).
Making the Pizza Dough
1. Start by mixing all the dough ingredients except butter. Here’s the order for your bread machine (I use a Petrus 8500, but any works): eggs first, then milk, sugar, salt (put sugar and salt on opposite sides—trust me, it mixes better!), high-gluten flour, and finally yeast (dig a small hole in the flour to hide the yeast so it doesn’t touch the salt right away).
2. Knead for 30 minutes until the dough is smooth. Then add the butter and knead on high for another 10 minutes. If your dough is super slippery, snip it into small pieces before adding butter—that helps it absorb better. And hey, if you don’t have a bread machine? Hand-kneading works too! It’s a good arm workout.
3. Check the dough: it should be soft, not sticky, and pull into a thin, transparent film (called the “window pane test”). If the film breaks with a smooth edge, you’re golden! If it’s jagged, knead a little longer.
4. Shape the dough into a ball and let it ferment. Summer pro tip: since bread machines get warm, pop the dough in the fridge to slow fermentation (prevents over-fermenting). Winter? Just use the bread machine’s heat—it’s perfect. You can also use a proofing box (28°C is ideal) or put a pan of warm water in your oven to add humidity.
5. Cover with plastic wrap and let it rise to 1.5 times its size. This usually takes 1-2 hours, depending on the temperature.
6. Test the fermentation: poke it with a finger. If the indentation doesn’t bounce back, it’s ready! If it springs back immediately, let it rise a bit more. If it collapses? Oops, over-fermented—next time check it earlier.
Shaping and Baking the Pizza Cups
7. Dust your counter with high-gluten flour (low-gluten can make it sticky). Take the dough out, gently press to release air, and divide into 12 equal pieces (about 40g each). Roll them into balls, cover with plastic wrap, and let them rest for 5 minutes. Resting is key—don’t skip this! It makes the dough easier to roll.
8. Take one dough ball, flatten it, and roll it into a circle—slightly bigger than your Baoer Meike mold (no need to roll it super thin!). You can make 6 now and save the other 6 for later, or halve the recipe if you only want one mold’s worth.
9. Place the dough circle into the mold, pressing the edges up the sides of the mold. Make sure it fits snugly—this will be your “cup”!
10. Cover the mold with a flat baking pan and place a heavy object on top (like another mold or a can of beans). Let it proof at 38°C until it’s 80% full. Preheat your oven to 200°C (400°F) while this happens. Then bake on the middle-lower rack for 5 minutes to set the shape.
11. Take the pan out, flip it over to release the pizza cups, and let them cool on a rack. Once cool, you can store them in a plastic bag—even freeze them! Just thaw overnight in the fridge when you’re ready to use them.
Adding the Filling and Final Bake
12. Grab 3 pizza cups and place them on a non-stick baking pan.
13. Crack 2 eggs into a bowl. Whisk them up—smooth and creamy!
14. Chop the bacon and green onions. Pro tip: cook the bacon a little first if you want extra crispiness, but raw works too (it’ll cook in the oven).
15. Add half the bacon and green onions to the egg mixture, plus 1g of salt. Stir well—don’t forget to taste (but skip the raw egg, obviously).
16. Pour the egg mixture into the pizza cups—fill them about 70% full (they’ll puff up when baking!).
17. Sprinkle on the shredded mozzarella. Go wild—cheese is never a bad idea.
18. Top with the remaining bacon and green onions for extra flavor and color.
19. Preheat your oven to 180°C (350°F). Bake on the middle rack for 10 minutes. Keep an eye on it—every oven is different!
20. If the top starts browning too fast, cover it with aluminum foil. No one wants burnt cheese (well, maybe some people, but not me).
21. Take them out and let them cool for a minute on a rack. They’ll be hot—don’t burn your tongue!
22. Cut one open and admire the melty cheese and fluffy egg inside. The crust is crispy on the outside and soft on the inside—chef’s kiss. Pair it with hot milk, cocoa, or juice for the perfect morning.
Pro Tips for Success
Before you go, here are some quick tips to make your pizza cups perfect every time:
- This dough recipe makes 3 9-inch pizza crusts if you don’t want to make cups—versatile!
- First fermentation: Keep it at 28°C and stop at 1.5 times size. Over-fermenting makes the dough sour.
- Hand-kneading? Don’t stress about the window pane—just get the dough smooth and elastic. And always rest it after shaping!
- Second proofing: Use that heavy object! It keeps the cups from puffing out of shape.
- Baking time for shaping: 5 minutes max. Too long and the crust will be hard.
Final Thoughts
These Baoer Meike Egg Pizza Cups are a game-changer for busy mornings. Prep the dough on Sunday, freeze the cups, and you’re set for the week. They’re customizable too—swap bacon for ham, add veggies like bell peppers, or use different cheese. The possibilities are endless!
Have you tried making pizza cups before? Let me know in the comments if you tweak the recipe—I’d love to hear your ideas. Happy baking!
