High-Protein Pepperoni Breakfast Cups (Printable)

Pizza-inspired breakfast cups with pepperoni and cheese baked into fluffy egg frittatas

# What You’ll Need:

→ Egg Base

01 - 8 large eggs
02 - 1/2 cup plain Greek yogurt (nonfat or 2%)
03 - 1/4 cup whole milk
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper

→ Pizza Roll Filling

06 - 3/4 cup mini pepperoni slices
07 - 1 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 cup pizza sauce
10 - 1/4 cup diced red or green bell pepper
11 - 1/4 cup finely diced red onion
12 - 1/2 teaspoon dried Italian herbs

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with nonstick spray or oil.
02 - In a large bowl, whisk together eggs, Greek yogurt, milk, salt, and pepper until smooth and well combined.
03 - In a separate bowl, mix pepperoni, mozzarella, Parmesan, pizza sauce, bell pepper, red onion, and Italian herbs.
04 - Divide the pizza roll filling evenly among the muffin cups.
05 - Pour the egg mixture over the filling in each muffin cup, filling each approximately 3/4 full.
06 - Gently stir each cup with a fork to distribute the filling evenly throughout the egg base.
07 - Bake for 18 to 22 minutes, or until frittatas are puffed, set, and lightly golden on top.
08 - Let cool in the tin for 5 minutes, then run a knife around the edges and carefully remove. Serve warm.

# Expert Advice:

01 -
  • They taste like pizza for breakfast without the guilt or the grease stains on your shirt.
  • One batch gives you a week of grab-and-go mornings that actually feel indulgent.
  • High protein keeps you full longer, so you're not hunting for snacks by mid-morning.
02 -
  • Don't skip the cooling period—those five minutes let the structure set enough to pop out cleanly instead of crumbling.
  • The egg mixture needs to be fully combined with the yogurt, or you'll end up with streaky, inconsistent texture throughout the cups.
03 -
  • Use a cookie scoop to divide the filling evenly—it eliminates guessing and ensures every cup bakes at the same rate.
  • If your mozzarella is wet, pat it dry with paper towels before mixing so you don't end up with soggy cups.
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