Place one pepperoni in the bottom of each mini muffin tin. Press down on them to make them stay.
In a large mixing bowl, mix the cream cheese and eggs until thoroughly combined. Add the pizza or pasta sauce, mozzarella, parmesan, basil, chopped pepperoni, ham, green peppers, olives and onions.
Fill each mini muffin space to the top with this mixture. Be careful not to overfill.
Bake in the preheated oven for 12-15 minutes or until lighly golden brown and set.
Remove them from the pan by passing a small knife around the edges. They should pop right out with no problem. If your pan has a tendency to stick then grease it with olive oil or butter before filling it with ingredients.
You most likely will have to do this in batches since the recipe yields 32 and the pan only holds 24.