Pizza Eggs

I’ll never forget the first time I made Pizza Eggs. It was one of those hectic Tuesday mornings. You know the kind.

The alarm didn’t go off, the coffee maker decided to stage a protest, and I was staring into the fridge with zero inspiration. I craved the comforting, savory flavor of pizza, but it was 8 AM. Then, a spark of an idea hit me.

I saw eggs, a jar of marinara sauce, some leftover pepperoni, and a block of mozzarella. Why not combine them? In less than 15 minutes, I was sitting down to a bubbling, cheesy, absolutely incredible skillet of what I now affectionately call my masterpiece: Pizza Eggs.

The aroma filled my kitchen, and that first bite was a revelation. It had all the deliciousness of a pepperoni pizza, but with the satisfying protein of perfectly cooked eggs. This simple pizza egg recipe completely transformed my breakfast routine, proving you can have pizza any time of day.

Why You’ll Love This Amazing Pizza Eggs Recipe

There are so many reasons to fall head over heels for this dish. First and foremost, it’s incredibly fast. You can whip up these Pizza Eggs in under 15 minutes, making them perfect for busy weekdays.

Moreover, this recipe is a fantastic way to use up leftover ingredients. Got half a bell pepper or a few mushrooms? Throw them in!

It’s a low-carb and keto-friendly meal that doesn’t skimp on flavor, satisfying those intense pizza cravings without the carbs from a traditional crust. It’s a true one-pan wonder, which means cleanup is an absolute breeze. Finally, kids and adults alike adore this fun twist on a breakfast classic.

Honestly, what’s not to love about a healthy pizza-for-breakfast experience? This Pizza Eggs recipe will quickly become a staple in your home.

• Quick & Easy: Ready in under 15 minutes with minimal prep.
• Customizable: Use your favorite pizza toppings to make it your own.
• Healthy & Low-Carb: A protein-packed meal that fits keto and low-carb lifestyles.
• One-Pan Meal: Everything cooks in a single skillet for easy cleanup.
• Family-Friendly: A fun and delicious recipe that even picky eaters will enjoy.

Ingredients You’ll Need

The beauty of these skillet Pizza Eggs lies in their simplicity. You likely have most of these ingredients on hand already. For the best flavor, I recommend using high-quality ingredients, especially a good marinara sauce and fresh mozzarella.

Substitutions & Variations

This easy Pizza Eggs recipe is a fantastic starting point. Feel free to get creative and make it your own! Here are a few ideas to get you started:

• Meats: Swap the pepperoni for cooked Italian sausage, crumbled bacon, diced ham, or even shredded chicken.
• Vegetables: Add other classic pizza veggies like sliced mushrooms, black olives, spinach, or jalapeños for a spicy kick. Just sauté them along with the peppers and onions.
• Cheese: While mozzarella is classic, you can try provolone for a sharper taste, a sprinkle of parmesan for a nutty flavor, or even dollops of ricotta for a creamy texture.
• Sauce: Change things up by using a basil pesto, a creamy alfredo sauce, or a spicy arrabbiata sauce as the base for your Pizza Eggs.
• Herbs: In addition to Italian seasoning, you can add a pinch of red pepper flakes for heat or fresh oregano for a more aromatic flavor.

Step-by-Step Instructions

Follow these simple steps to create the most delicious skillet Pizza Eggs you’ve ever had. It’s a straightforward process that delivers an incredibly rewarding meal.

1. Sauté the Veggies: Heat the olive oil in a 10-inch non-stick or cast-iron skillet over medium heat. Add the chopped bell pepper and red onion. Cook for 3-4 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
2. Warm the Sauce: Pour the marinara sauce into the skillet with the vegetables. Sprinkle in the Italian seasoning, salt, and pepper. Stir everything together and let the sauce warm through for about 2 minutes.
3. Make Nests for the Eggs: Using the back of a spoon, create four small wells or “nests” in the sauce. This helps keep the eggs separated as they cook.
4. Add the Eggs: Carefully crack one egg into each of the wells you created in the sauce. Try not to break the yolks.
5. Add Toppings & Cheese: Sprinkle the shredded mozzarella cheese over the sauce and around the eggs. Arrange the mini pepperoni slices (or your other toppings) on top of the cheese.
6. Cover and Cook: Reduce the heat to low, cover the skillet with a lid, and let the Pizza Eggs cook for 5-7 minutes. The cooking time will depend on how you like your eggs. For runny yolks, aim for 5 minutes. For firmer, set yolks, cook closer to 7-8 minutes. The whites should be completely set.
7. Garnish and Serve: Once cooked to your liking, carefully remove the skillet from the heat. Garnish your Pizza Eggs with fresh basil or parsley if desired. Serve immediately, straight from the pan.

Pro Tips for Success

Want to make the absolute best Pizza Eggs every single time? Keep these simple tips in mind. They make a huge difference in achieving the perfect texture and flavor.

• Use a Good Skillet: A 10-inch non-stick or well-seasoned cast-iron skillet is your best friend for this recipe. It prevents sticking and ensures even cooking. An oven-safe skillet is also great if you want to finish the dish under the broiler for extra-bubbly cheese.
• Don’t Overcrowd the Pan: For four eggs, a 10-inch skillet is perfect. If you’re doubling the recipe, use a larger 12-inch skillet to ensure the eggs have enough space to cook properly.
• Control the Heat: Once you add the eggs, lower the heat. Cooking them low and slow with the lid on allows the whites to set perfectly while keeping the yolks deliciously runny (if that’s how you like them). A high heat will burn the sauce before the eggs are cooked.
• Quality Sauce Matters: The marinara sauce is a key flavor component. Using a high-quality sauce you love will elevate your perfect Pizza Eggs from good to great.
• Watch the Eggs Closely: The line between a perfect runny yolk and a hard-cooked one is thin! Keep a close eye on your Pizza Eggs during the last few minutes of cooking to get them just right.

Storage & Reheating Tips

While these Pizza Eggs are definitely best enjoyed fresh from the skillet, you can store leftovers if needed. To store, let the dish cool completely. Then, transfer it to an airtight container and refrigerate for up to 2 days. Be aware that the texture of the eggs will change upon reheating.

To reheat, I recommend using the stovetop for the best results. Place the leftover delicious Pizza Eggs in a small skillet over low heat. Add a splash of water or marinara sauce and cover the pan.

Heat gently for a few minutes until warmed through. You can also reheat them in the microwave in 30-second intervals, but be careful not to overcook the eggs, which can make them rubbery.

What to Serve With This Recipe

These Pizza Eggs are a fantastic, complete meal on their own, but they also pair wonderfully with a few simple sides. Here are some of my favorite serving suggestions:

• Crusty Bread or Toast: Perfect for dipping into the warm marinara sauce and runny egg yolks. Garlic bread or a toasted sourdough slice would be divine.
• A Simple Green Salad: A light salad with a simple vinaigrette provides a fresh, crisp contrast to the rich, savory Pizza Eggs.
• Roasted Potatoes: For a more substantial brunch or dinner, serve with a side of crispy roasted potatoes or home fries.
• Avocado Slices: Creamy avocado slices on the side add healthy fats and a wonderful texture to the meal.

FAQs

Can I make these Pizza Eggs in the oven?

Absolutely! If you’re using an oven-safe skillet (like cast iron), you can easily finish this dish in the oven. Follow the instructions through step 5.

Then, instead of covering the pan on the stovetop, place the entire skillet in a preheated oven at 400°F (200°C). Bake for 7-10 minutes, or until the egg whites are set and the cheese is bubbly and golden. This is a great method for getting that perfectly melted, slightly browned cheese, just like on a real pizza.

Are Pizza Eggs keto-friendly?

Yes, this pizza egg dish is naturally low in carbs and perfect for a keto diet. To ensure it’s fully keto-compliant, use a marinara sauce with no added sugar and choose keto-friendly toppings. Most meats and low-carb vegetables like bell peppers, mushrooms, and olives are excellent choices. This recipe provides a high-protein, high-fat meal that will keep you full and satisfied.

Can I use only egg whites?

Of course! If you prefer to use only egg whites, you certainly can. Simply substitute the 4 large eggs with about 1 cup of liquid egg whites.

Pour the egg whites into the wells just as you would with whole eggs. The cooking time might be slightly shorter, so keep an eye on them. They are done when the whites are opaque and fully set. This variation makes for an even leaner, high-protein version of Pizza Eggs.

How do I keep the yolks runny in my Pizza Eggs recipe?

The key to perfect, jammy, runny yolks is careful timing and heat management. After adding the eggs to the sauce, immediately reduce the heat to low and cover the pan with a tight-fitting lid. The steam trapped inside will help cook the whites from the top down.

Start checking for doneness around the 4-5 minute mark. The whites should be opaque and set, but the yolks should still have a slight jiggle to them. Remove the pan from the heat immediately, as the residual heat in the skillet will continue to cook the eggs for another minute or so.

Nutrition Information (per serving)

Disclaimer: The following nutritional information is an estimate for one serving (2 eggs and sauce/toppings) and can vary based on the specific ingredients used.

Pizza Eggs

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• Author: Julia
• Total Time: 15 mins
• Yield: 2 servings 1x
• Diet: Keto-Friendly

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Description

A comforting, savory breakfast inspired by the flavors of pizza. This one-pan Pizza Eggs recipe combines eggs, marinara sauce, pepperoni, and mozzarella for a bubbling, cheesy meal. It’s an incredibly fast, low-carb, and keto-friendly dish perfect for hectic mornings or any time you crave pizza. Ready in under 15 minutes, it’s a customizable and family-friendly way to transform your breakfast routine.

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Ingredients

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• 1tbsp Olive Oil
• 1/2 Bell Pepper, chopped
• 1/4 Red Onion, chopped
• 1clove Garlic, minced
• 1cup Marinara Sauce
• 1tsp Italian Seasoning
• 4Large Eggs
• 1/2 cup Shredded Mozzarella Cheese
• 1/4 cup Mini Pepperoni Slices
• Salt and Black Pepper, to taste
• Fresh Basil or Parsley, for garnish (optional)

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Instructions

1. Heat the olive oil in a 10-inch non-stick or cast-iron skillet over medium heat. Add the chopped bell pepper and red onion. Cook for 3-4 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another minute until fragrant
2. Pour the marinara sauce into the skillet with the vegetables. Sprinkle in the Italian seasoning, salt, and pepper. Stir everything together and let the sauce warm through for about 2 minutes
3. Using the back of a spoon, create four small wells or ‘nests’ in the sauce
4. Carefully crack one egg into each of the wells you created in the sauce
5. Sprinkle the shredded mozzarella cheese over the sauce and around the eggs. Arrange the mini pepperoni slices on top
6. Reduce the heat to low, cover the skillet with a lid, and let the eggs cook for 5-7 minutes. For runny yolks, aim for 5 minutes; for firmer yolks, cook for 7-8 minutes. The whites should be completely set
7. Once cooked to your liking, remove the skillet from the heat. Garnish with fresh basil or parsley if desired and serve immediately

Notes

Use a 10-inch non-stick or well-seasoned cast-iron skillet for best results. An oven-safe skillet can be used to finish the dish under a broiler for extra-bubbly cheese.

Control the heat by cooking on low after adding the eggs to ensure the whites set without burning the sauce.

Variations: Swap pepperoni for Italian sausage, bacon, or ham. Add other vegetables like mushrooms or olives. Use different cheeses like provolone or parmesan, or a different sauce like pesto or alfredo.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or sauce.

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Breakfast
• Method: Sautéing
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving (2 eggs)
• Calories: 380 kcal
• Sugar: 5g
• Sodium: 965mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 400mg