Save My kitchen smelled like a pizzeria on a Tuesday morning, which seemed completely wrong until I tasted one of these pepperoni breakfast cups straight from the oven. I'd been hunting for something that felt indulgent but actually packed protein, something I could make on Sunday and not feel guilty about grabbing on a rushed Wednesday. These little savory frittatas solved that puzzle in the most satisfying way, proving that breakfast doesn't always need to be sweet.
I first made these for a friend who'd just started intermittent fasting and was tired of eggs being boring, so I thought, why not lean into what actually excites her palate? Watching her face when she bit into one—seeing that pepperoni-and-cheese surprise—reminded me that food doesn't have to choose between being good for you and being genuinely delicious.
Ingredients
- 8 large eggs: The foundation of fluffiness; use room-temperature eggs if you remember, as they blend more smoothly with the yogurt.
- 1/2 cup Greek yogurt (plain, nonfat or 2%): This is the secret weapon that makes these cups stay moist for days and adds creaminess without cream.
- 1/4 cup whole milk: Thin the mixture just enough so it pours and distributes evenly into every corner of the muffin cups.
- 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper: Season generously—remember your filling is salty too, so taste as you go.
- 3/4 cup mini pepperoni slices: Regular pepperoni works fine, just chop it into smaller pieces so you get that pizza flavor in every bite.
- 1 cup shredded mozzarella cheese: Stick with the real thing; the quality affects how these crisp up and brown on top.
- 1/4 cup grated Parmesan cheese: The sharpness cuts through the richness and keeps things from tasting one-note.
- 1/2 cup pizza sauce: Use something you'd actually eat on pizza—this isn't the place to grab the sad jar from the back of your pantry.
- 1/4 cup diced bell pepper and 1/4 cup finely diced red onion: Chop small so they cook through in 20 minutes and add sweetness against all that savory flavor.
- 1/2 tsp dried Italian herbs: Basil, oregano, and thyme all work; fresh is lovely but dried concentrates the flavor perfectly here.
Instructions
- Heat your oven and prepare the tin:
- Set the oven to 375°F and grease your muffin tin generously—these little cups like to stick more than you'd expect. A quick spray of nonstick coating saves you from frustration later.
- Build your egg base:
- Crack eggs into a bowl and whisk with Greek yogurt, milk, salt, and pepper until the mixture is pale and completely smooth. This takes about a minute of whisking; any yogurt lumps should disappear.
- Combine the pizza filling:
- In another bowl, toss together pepperoni, both cheeses, pizza sauce, bell pepper, red onion, and Italian herbs. This is where the magic lives, so don't rush the mixing.
- Layer your cups:
- Divide the filling mixture evenly among the 12 cups, packing it in gently but not too tight. You want about a tablespoon of filling in each cup.
- Pour the egg mixture:
- Slowly pour the egg mixture over the filling until each cup reaches about 3/4 full. Leave a little headroom so they can puff without spilling over in your oven.
- Distribute and settle:
- Take a fork and gently stir each cup to swirl the filling throughout the egg base. This creates those pretty marble patterns and ensures every bite has cheese and pepperoni.
- Bake until golden:
- Slide the tin into your oven for 18 to 22 minutes; they're done when the tops are puffed and lightly golden and the centers feel set when you jiggle the tin gently. A toothpick inserted in the center should come out clean.
- Cool and release:
- Let the cups rest in the tin for about 5 minutes—they're delicate right out of the oven. Run a thin knife around the edges of each cup and lift them out carefully onto a plate.
Save There's something quietly wonderful about opening your fridge on a hectic morning and knowing you've already taken care of breakfast. These cups sit there like little edible promises, warm them for 30 seconds in the microwave, and you've gone from rushed to nourished before your coffee's even cool enough to drink.
Storage and Keeping
These cups last beautifully in the refrigerator for up to 4 days, which is honestly longer than most breakfast foods hold up. Store them in an airtight container or wrapped individually in foil, and when you're ready, pop one in the microwave for 30 to 45 seconds depending on how hot you like your breakfast. They also freeze well for up to 2 months if you want to make a double batch and have backup mornings covered.
Ways to Customize Your Batch
The beauty of this recipe is how it takes direction based on what you have or what you're craving. Turkey pepperoni works beautifully if you're watching saturated fat, and cooked sausage adds a different heartiness that's equally satisfying. Spinach, mushrooms, sun-dried tomatoes, or roasted garlic all slip in without changing the cook time, so these cups become whatever breakfast dream you're having that week.
Why This Works for Real Life
Ten grams of protein per cup means these aren't just tasty—they actually keep you full through a busy morning without the blood sugar spike that carbs alone create. The Greek yogurt trick keeps them moist even after days in the fridge, which other frittata recipes struggle with, and the fact that they reheat beautifully means you're not stuck eating cold eggs on day four.
- Make them on Sunday evening while listening to a podcast; future you will be so grateful.
- If you're meal prepping for more than two people, this recipe doubles perfectly in two muffin tins.
- These pair beautifully with a simple salad or fresh fruit if you want lunch or dinner, not just breakfast.
Save These little cups are proof that eating well doesn't mean eating boring, and breakfast can be the most exciting meal of your day. Make them, freeze them, and remind yourself every morning that taking care of yourself tastes this good.
Recipe FAQ Section
- → Can I freeze these breakfast cups?
Yes, these freeze exceptionally well. Once cooled completely, place them in an airtight container or freezer bag with parchment paper between layers. They'll keep for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 10 minutes or microwave for 1-2 minutes.
- → What can I substitute for Greek yogurt?
Sour cream or plain cottage cheese blended until smooth work as direct substitutes. For dairy-free options, try unsweetened coconut yogurt or silken tofu. The yogurt adds creaminess and helps create that fluffy frittata texture, so you'll want something with similar consistency.
- → How do I know when they're fully baked?
The cups are done when they're puffed up, set in the center (no liquid egg visible), and lightly golden on top. A knife inserted into the center should come out clean. They'll deflate slightly as they cool, which is normal. Let them rest 5 minutes before removing from the tin for easier handling.
- → Can I add vegetables to the filling?
Absolutely. Diced bell peppers, mushrooms, spinach, or diced tomatoes work beautifully. Just keep vegetables diced small and pat moisture-rich ones like mushrooms or spinach dry before adding to prevent soggy centers. About 1/2 cup total additions maintains the proper ratio.
- → What's the best way to reheat leftovers?
For best results, reheat in a 350°F oven for 8-10 minutes until heated through. This helps restore the fluffy texture. The microwave works for quick reheating—about 45-60 seconds per cup—though the texture will be slightly softer. Avoid overheating or the eggs may become rubbery.