Pizza Egg Muffins
on Sep 17, 2022, Updated Aug 05, 2025
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If you want all the pizza-for-breakfast 🍕 vibes without the carbo load, then you’ll love my Pizza Egg Muffins! (Think Copycat Starbucks Egg-Bites, but pizza.)This high-protein breakfast recipe has 14 grams per serving and comes together in just 25-minutes, making it a great meal prep option for healthy eating on-the-go. Additionally, you can store them in the freezer for up to 3 months, and they reheat from frozen in seconds. Breakfast egg muffins are perfect for busy mornings, school lunches, and hitting those macros 💪. Plus, they’re versatile enough to handle any dietary restrictions. Make them vegetarian, gluten-free, dairy-free, and heart healthy…they’ll still turn out delicious 😋!
Why You’ll Love Pizza Egg Muffins
Pizza + Eggs + Muffins = Your new on-the-go hero 🦸🏻♀️! Savory prosciutto cotto acts as a crispy, salty crust – think pizza breakfast cups. Meanwhile, mild manchego is grated into the mixture for all the cheese-pull action and subtle nutty sweetness. Then, the egg mixture is then topped with a dollop of that pizza sauce you’ve been craving 🥫❤️ and chopped pepperoni adds a hint of spice. Make them vegetarian with your favorite veggies, i.e., mushrooms, peppers, and spinach. You could also go dairy-free with your favorite cheese alternatives. Finally, serve with a colorful veggie crudite platter and homemade Hummus for the ultimate school lunch. Or, enjoy a grown up version with this viral Banana Milk Latte – a trendy way to kickstart your day 🌞.
Ingredients
🥚 Eggs: Three eggs will make 4 large muffins, giving you all the pizza-for-breakfast vibes without the guilt.
🍕 Pepperoni and Prosciutto Cotto: Slices of prosciutto cotto act as edible muffin cups when placed in the bottom of the muffin tin. After the egg mixture is poured into the ‘cups,’ I like to sprinkle quartered slices of pepperoni on top.
🧀 Cheese: I used manchego in this recipe because it melts nicely and has a mild, slightly sweet and nutty flavor. Other soft cheeses, like mozzarella and white cheddar, will also work.
🥫 Pizza Sauce: A dollop of pizza sauce in the center levels up these Pizza Egg Muffins and cures your pizza cravings.
🌾 Flour and Baking Powder: These dry ingredients give rise and structure to the muffins.
🧂 Salt and Pepper: Adds depth of flavor to the eggs hides the taste of the flour.
Nonna’s Meal Prep Tip 🍕🥚
Triple this recipe to make a dozen Pizza Egg Muffins and store them in the freezer for up to 3 months. They can be microwaved from frozen, making them perfect for hurried mornings and school lunches.
Storage and Reheating Tips
If you’re looking for a quick high protein breakfast recipe or healthy lunchbox option, then these easy Pizza Egg Muffins are perfect for making ahead. Follow these guidelines for storage and reheating:
- Storage: Let your muffins cool completely, then store them in an airtight container for up to 5 days, perfect for weekday meal prep.
- Freezing: Transfer cooled muffins to a freezer bag or storage container and freeze for up to 3 months. Place parchment or wax paper between each muffin so they don’t stick.
- Reheating: Follow these reheating suggestions to warm your Pizza Egg Muffins:
- Air Fryer: 350°F (175°C) for 3–4 minutes
- Toaster Oven or Convection Oven: 350°F (175°C) for 8–10 minutes
- Microwave: About 60 seconds (Tip: cover with a damp paper towel for best texture)
Variations and Substitutions for Pizza Egg Muffins
- Use dairy-free cheese or eliminate the cheese altogether for a lactose-free version.
- Make vegetarian Pizza Egg Muffins by eliminating the meat and adding your favorite veggies, such as spinach, mushrooms 🍄, and peppers.
- If you want a high protein breakfast recipe that’s also low carb, then you can make these gluten-free by eliminating the flour or using a 1:1 gluten-free substitute.
- Swap the manchego for mozzarella or any soft cheese 🧀 you have on hand.
- Instead of whole eggs 🥚, make this recipe with liquid egg whites and eliminate the cured meats for a low-calorie, low-cholesterol, heart healthy ❤️ version.
Best Served With
- Coffee ☕️! Try these: Iced Coffee with Vanilla, Banana Milk Latte (Viral), or my Pumpkin Spice Latte Recipe.
- A yummy slice of the Best Avocado Toast 🥑🍞.
- A colorful platter of veggie crudites with this Easy Hummus Recipe.
- A toasted piece of savory No Knead Garlic Bread 🧄 or No Knead Olive Bread 🫒.
Similar Recipes
Common Questions
Yes! Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. You can reheat them in the microwave for about 1 minute straight from frozen.
You can store these in the fridge for up to 5 days in an airtight container. They’re great for making ahead to have a quick and easy breakfast all week long!
Absolutely! Swap the meats for spinach, mushrooms and peppers for a vegetarian pizza option.
Yes, you can use your favorite cheese alternative, or leave it out completely.
Yes! Feel free to leave out the flour and baking powder. Note that it will change the rise and texture, making it more like a mini frittata. Alternatively, you could swap the flour for a 1:1 gluten-free alternative.
Pizza Egg Muffins
Video
Equipment
Ingredients
- 3 large eggs
- pinch of salt and pepper
- ½ cup grated cheese, I used manchego but any will work
- 2 tablespoons all-purpose flour, can leave out but they will be more rubbery and wet
- ¼ teaspoon baking powder
- 4 Italian ham slices, called prosciutto cotto but you can use any ham
- teaspoon of pizza sauce into each one
- 3 pepperoni slices, I cut mine into 4’s and put three pieces into each cup
Instructions
- Take a large muffin tin and add a piece of ham or Prosciutto cotto to the bottom of each muffin cup.
- Pour in the egg mixture and add your favourite pizza sauce into each one followed by the cut-up pepperoni pieces.
- Bake until set. The timing will depend on the oven so please keep an eye on them. Enjoy warm.
Notes
- Gluten-free: You can absolutely skip the flour or use a 1-1 gluten-free all-purpose flour as well. If you skip the flour the muffins will be more rubbery. Still really good but different in texture, more like a frittata.
- Storage: To freeze the muffins you would cool them completely, place on in a freezer bag and freeze up to 3 months. You can also place parchment paper or wax paper sheets in between each one to prevent sticking.
- Reheating: To reheat frozen muffins you can microwave for 60-90 seconds depending on the microwave or until hot. You can also wrap them in foil and warm in a 300F oven until heated through.
- Add-ins: You can use any cheese you like or even add veggies into these muffins as well. Feel free to experiment and get creative.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love a good make ahead breakfast recipe! 🙏🙌