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.
Ingredients
- 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)
Instructions
- 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
- 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
- Using the back of a spoon, create four small wells or ‘nests’ in the sauce
- Carefully crack one egg into each of the wells you created in the sauce
- Sprinkle the shredded mozzarella cheese over the sauce and around the eggs. Arrange the mini pepperoni slices on top
- 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
- 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