Baked Pizza Frittata

I was intrigued by a couple of pretty frittatas baked in bundt pans that I saw in the blogosphere over the last couple weeks (here and here, for example…)  I love frittatas, and yes, they are a seriously fast food to throw together.  But here’s where my usual problem comes into play.  Inevitably, as I’m at the crucial point where I have to keep the egg curd moving and lifting and the uncooked egg flowing around and under the edges one of the following things happens:

  1. Someone screams.
  2. Someone bleeds from the head.
  3. Someone knocks on the door.
  4. Someone needs their bum wiped. (I’m sorry if that grossed you out, but really, that’s life for me with five children, one of whom is potty training.)
  5. All of the above.

Yes.  They have all happened simultaneously at the most inconvenient times.  Although, quite frankly, I can’t think of a good time to have one child bleeding from the head, another screaming, one sitting on the toilet while someone is door-to-dooring for whatever nefarious or enlightened purpose…  Added to that I’m usually caught mucking around the house in my flannel jammies or with a piece of tissue stuffed in my nose to stop the drips.  I guess all those together are troublesome enough without introducing a skittery frittata to the mix.

In short, right when I’m supposed to be paying the most attention I am forced away from the pan.  And that makes frittatas not so convenient.  At least, that’s what makes frittatas cooked in the conventional way inconvenient.  The chickens are laying beaucoup eggs right now and frittatas are a great way to use them up, though.  So when I saw these little bundt pan beauties I knew I had to try them.

And because, as I’ve mentioned before, two out of my five children would willingly go on a hunger strike rather than eat a recognizable vegetable, I engaged in some culinary subterfuge.  The frittata itself was meat (if you can call pepperoni real meat), cheese (mozzarella) and herbs (finely minced herbs, of course… microscopically minced herbs, if you must know) and “NO VEGETABLES, MOM!”  I used ‘pizza herbs'; basil, oregano, thyme, rosemary, parsley.  Essentially, I made a non-veggie lover’s pizza frittata.  The sauce is where I got my digs in.  I sauteed carrots, onions, and celery (the Holy Trinity of French cooking.  Amen.) with a can of diced tomatoes and anchovy paste and pureed them into smoooooooooth spaghetti sauce.  And when I say smooooooooooooooth I mean smooth like Ex-Lax.  (Again with the potty mouth.  My apologies if I’m putting you off your food.)

Isn't it gorgeous?  It almost looked too pretty to eat.  But eat it we did.

Isn't it gorgeous? It almost looked too pretty to eat. But eat it we did.

It was some seriously good stuff folks.  It was good enough to make three times in one week.  And again last night to serve to company.  The beauty of this recipe is not just confined to it’s hands-off convenience.  It is also almost infinitely adjustable.  If you follow the basic egg/flour/milk ratio you can substitute any flavors.  Are you sensing a theme with me? Calzones, Eggs-In-Baskets, Quinoa Salads, Bread: Fully Loaded!, etc… I love recipes that are more formulas with interchangeable parts than hard-and-fast-do-it-this-way recipes.  It allows me to be both more creative and less wasteful with my family’s food resources. And because it’s wonderful hot, cold, or anywhere in between, it makes a great high-protein snack for anyone who needs one.  I was going to say ‘for the kiddos’, but I need a high-protein snack as often as they do.  That makes grown-up, healthy snacking easier, too. Don’t you just love it when things make your life easier?

For a photo-free, printer friendly version of this recipe, click here!


Baked Pizza Frittata


  • 12 large eggs
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 15-20 slices of thin pepperoni
  • 2 cups shredded or finely diced mozzarella cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried mustard powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper to taste
  • Marinara sauce, for serving

Preheat oven to 375°F.  Generously grease a bundt pan with oil or butter.  Evenly distribute the pepperoni slices across the bottom of the pan. Set aside.

Don't get the slide-rule out for this.  We're not tracking the space station.  Just distribute them kind-of evenly.

Don't get the slide-rule out for this. We're not tracking the space station. Just distribute them kind-of evenly.

Crack all eggs into a large mixing bowl (preferably one with a pouring spout) and whisk lightly.  You don’t need to have everything perfectly even, but you should have the yolks broken up and partially mixed into the whites.  Set aside.

Sift or whisk together the flour, baking powder and 1/8 teaspoon salt in a medium bowl.  Whisk the milk into the flour mixture until smooth.  Add the flour/milk mixture to the eggs along with the Italian seasonings, basil, oregano, mustard, salt and pepper and whisk until smooth.  Stir in the cheese.

Pour the egg mixture over the pepperoni.


It doesn’t matter one way or the other if the pepperoni comes up from the bottom of the pan, so don’t sweat it if it does.  Jjust try to keep it evenly distributed through the egg mixture.


Place bundt pan on the center rack of the preheated oven and bake for 45 minutes, or until nicely browned and the frittata springs back when pressed gently.  Remove from oven and allow to cool five minutes before turning out onto a cutting board.


Slice into thick wedges and serve with marinara sauce.


This is fantastic, hot, cold or anywhere in between.


  1. says

    Thats a great idea! It looks really good! :)
    I’d love to try it using muffin pans and half the recipe, since a bundt pan and 12 eggs is too much for our ‘small’ family (only 4 people). Thanks for the recipe :)

  2. says

    This looks delicious. I can’t wait to try it. I love frittatas but I’ve never thought about making a pizza version. May- don’t let the 12 eggs scare you, frittatas taste great as left overs the next day.

  3. Rebecca says

    May- It is really good! I’ll echo what Mrsblocko said below your comment. Don’t fret leftovers on this since they’re really good for instant snacks, lunches and breakfasts. Please let me know how it goes for you.

    Janel- It’s perty, isn’t it?

    Mrsblocko- Thank you. The whole pizza frittata idea was a ‘lightbulb over the head’ moment. It is not-so-secret knowledge that I am obsessed with everything pizza. Why I didn’t do this earlier is beyond me! I hope your crew likes it!

  4. Katie says

    This is the exact frittata recipe I have been looking for! I don’t really care for eggs on their own, but I love really eggy breads; I had a roll a few weeks ago that looked almost exactly like this. I have to try this!

  5. Rebecca says

    Katie- You nailed it! It really is like eggs crossed with bread. So good and so easy. I hope you enjoy it!

    Amy- Sure! Come on over. I’ll save you a piece.

  6. says

    This looks fantastic and sounds so easy! I will definately try this for a family breakfast when they visit — so I’m not making eggs for six. You want your eggs how? Well guess what, you’re having a slice of frittata just like everyone else, and you’ll like it! (and they will!)

  7. yuppicide says

    Wow! This looks freakin awesome. I’ve been looking to make something different for dinner and this should do just fine.

    I think some other variations might be nic to try in the future.. maybe cheeseburger or taco.

  8. yuppicide says

    Went out and bought a pan since I didn’t have one.

    I was all psyched to try this, but in the end I must say I didn’t care for it at all.

    The texture was nice and it came out perfect, but it hardly had any flavor. Maybe it needed more salt, or maybe more of the seasonings, I’m not sure. It also needed a crap load more pepperoni. Instead of 15 – 20 slices as it calls for I should have just put the whole package in.


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