High-Protein Pepperoni Breakfast Cups (Print Version)

Fluffy egg and yogurt frittata cups loaded with pepperoni, cheese, and pizza flavors for a hearty protein boost.

# What You'll Need:

→ Egg Base

01 - 8 large eggs
02 - 1/2 cup plain nonfat or 2% Greek yogurt
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 or chopped regular pepperoni
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 blend

# How to Make:

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 completely combined.
03 - In a separate bowl, combine mini pepperoni, mozzarella, Parmesan, pizza sauce, bell pepper, red onion, and Italian herbs.
04 - Distribute the pizza roll filling evenly among all 12 muffin cups.
05 - Pour the egg mixture over the filling in each muffin cup, filling each approximately three-quarters full.
06 - Gently stir each cup with a fork to evenly distribute the filling throughout the egg base.
07 - Bake for 18 to 22 minutes until the frittatas are puffed, set, and lightly golden on top.
08 - Allow to cool in the tin for 5 minutes. Run a knife around the edges of each cup and carefully remove. Serve warm.

# Expert Advice:

01 -
  • They taste like pizza but actually keep you full until lunch instead of leaving you hangry by mid-morning.
  • One batch feeds you for nearly a week, which means fewer decisions about breakfast when your brain is barely awake.
  • The texture is impossibly fluffy inside with crispy cheese edges that make your kitchen smell incredible.
02 -
  • If your oven runs hot, start checking at 18 minutes because the difference between perfect and overcooked is literally ninety seconds.
  • The cups rise dramatically during baking and then settle slightly as they cool, which is completely normal and not a sign that something went wrong.
03 -
  • Slightly underfill your cups the first time you make them so you can learn how much they puff up in your specific oven, then adjust accordingly.
  • If you're adding vegetables like spinach or mushrooms, sauté them quickly first to remove excess moisture, otherwise your cups come out watery and sad.
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