High-Protein Pepperoni Breakfast Cups (Printer-Friendly)

Savory muffin-tin frittatas with pepperoni and mozzarella, ready in 35 minutes

# What You Need:

→ Egg Mixture

01 - 6 large eggs
02 - 1/2 cup plain Greek yogurt, unsweetened
03 - 1/4 cup whole milk
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon dried basil

→ Filling

08 - 3/4 cup shredded mozzarella cheese
09 - 1/2 cup mini pepperoni slices, or regular pepperoni chopped
10 - 1/4 cup red bell pepper, finely diced
11 - 2 tablespoons red onion, finely diced
12 - 2 tablespoons grated Parmesan cheese
13 - 2 tablespoons pizza sauce, plus extra for serving optional

# Directions:

01 - Preheat oven to 375°F. Grease a 6-cup muffin tin or line with silicone liners.
02 - In a medium bowl, whisk together eggs, Greek yogurt, milk, salt, pepper, oregano, and basil until smooth and fully combined.
03 - In a separate bowl, combine mozzarella, pepperoni, bell pepper, red onion, Parmesan, and pizza sauce until evenly mixed.
04 - Evenly divide the filling mixture among the 6 muffin cups, distributing ingredients proportionally.
05 - Pour the egg mixture over the filling in each cup until about 3/4 full. Use a fork to gently stir each cup to distribute the filling throughout.
06 - Bake for 18 to 20 minutes, or until the centers are just set and the tops are lightly golden brown.
07 - Allow to cool for 5 minutes before removing from the tin. Serve warm with additional pizza sauce if desired.

# Expert Suggestions:

01 -
  • They're basically pizza for breakfast disguised as a responsible choice, which means your brain doesn't feel guilty about enjoying them.
  • Make a batch and you've got grab-and-go protein cups that actually taste exciting, not like you're forcing yourself to eat egg whites.
  • One cup packs eleven grams of protein and keeps you full through a busy morning without the carb crash.
02 -
  • Don't skip the cooling time or your cups will fall apart in your hands like they're having an identity crisis, which I learned the hard way on my first try.
  • If your muffin tin is a bit worn or not naturally non-stick, those silicone liners actually become your best friend because nothing sticks to them.
  • Overfilling the cups is tempting when you're looking at all that egg mixture, but resist it because they expand as they cook and will overflow like a sad, eggy volcano.
03 -
  • Use a small ice cream scoop to portion your filling mixture evenly, which takes the guesswork out of distribution and saves you from eyeballing it.
  • If you're making these for a crowd, they hold at room temperature for about thirty minutes, so you can prep them all ahead and pop them in the oven right before serving.
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