Pizza eggs - your favorite pizza toppings, flavorful sauce, protein-rich eggs, and cheese all cooked to perfection in one pan. Enjoy for breakfast or any time of the day!
When I first came across pizza eggs on TikTok, I thought, “where has this been all my life?!” There are a couple of ways to make it. You can either add pizza toppings to eggs or use actual leftover pizza.
While you can't go wrong with either method, I am putting my healthy spin on it and combining eggs with some of the iconic pizza toppings.
Pizza eggs, frittata, open faced omelette…no matter what you want to call it, it’s guaranteed deliciousness.
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Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Butter - can also use oil.
- Eggs - use at least 3 eggs if you want a fluffy egg "crust." Any type of egg will work but pasture-raised ones are more delicious and nutritious and possess vibrant-colored yolks.
- Tomatoes and mushrooms - feel free to swap out with other vegetables. Be sure to read the "tips for success" section below.
- Pizza sauce - Can't have pizza without the sauce! Feel free to use store-bought or homemade (so easy to make and sugar-free!)
Step-by-Step Instructions
- Melt butter in a pan over medium heat. Add vegetables and cook for several minutes until soft.
- Add pizza sauce and oregano, and cook for another minute or so.
- Pour in well-whisked eggs.
- Wait a couple of minutes for the bottom to set slightly. Then using a spatula, gently push an edge of the eggs up while tilting the pan slightly to allow the excess/liquidy eggs on top to flow underneath.
- When the eggs are almost set, add cheese and cover with a lid for 1-2 minutes until cheese has melted.
- Enjoy!
Serving Suggestions
This recipe is highly customizable! Feel free to add whatever pizza toppings you love. Pepperoni, chicken, olives, onion, peppers, parmesan....anything goes!
You may also enjoy this pizza quesadilla!
Equipment
I highly recommend using a small non-stick pan to make these pizza eggs. You will get a lovely thick and fluffy egg "crust." An 8 inch pan seems to be perfect for 3 eggs.
I use this pan to make the perfect scrambled eggs and omelettes, and it works beautifully for this recipe as well!
If you want to use a larger pan, then you will need to add more eggs. Otherwise, you will end up with a thin egg crust, which may not necessarily be a bad thing if you like your eggs on the crispier side.
Tips for Success
- Be sure to whisk your eggs until the whites and yolks are well incorporated.
- Feel free to use whatever vegetables you wish. But don't add too much as doing so will make your eggs wet.
- While you can add the vegetables along with the eggs, I recommend cooking them prior. This will help soften up the veggies and develop more flavor.
- Don't raise the heat to speed things up. Cook your eggs over medium to medium-low heat. Otherwise, you run the risk of a burnt bottom.
Pizza Eggs for Toddlers and Kids
Every day on Instagram, parents message me asking how to get their children to eat their eggs or vegetables. And now I can refer everyone to this recipe ;).
My son used to love eggs until he turned 4. Now it's a hit or miss, but he can't eat this fast enough. Simply calling it "pizza eggs" gets him excited (and I don't blame him).
Storage Suggestions
Since it has cheese on top, cover it with plastic wrap and add to an airtight container. This extra step will help minimize the chance of the cheese getting too rubbery. It will last in the fridge for up to 3 days.
You can enjoy cold or reheat briefly in the microwave or in the oven.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Pizza Eggs (omelettel)
Equipment
Ingredients
- 3 eggs
- 1 tablespoon butter or oil
- 2-3 sliced cherry tomatoes
- 2 sliced cremini mushrooms
- 1 tablespoon tomato sauce
- ½ teaspoon dried oregano
- ¼ cup mozzarella cheese
Instructions
- Whisk the eggs until the whites and yolks are incorporated. Set aside.
- Melt butter or oil in a pan over medium heat. Add the vegetables and cook for several minutes until soft. Add pizza sauce and oregano and cook for another minute or so.
- Reduce heat to medium-low/low and pour the eggs over the vegetables.
- Wait a couple of minutes for the bottom to set slightly. Then using a spatula, gently push an edge of the eggs up while tilting the pan slightly to allow the excess/liquidy eggs on top to flow underneath.
- When the eggs are almost set, add cheese and cover with a lid for 1-2 minutes until cheese has melted.
- Slice and enjoy!
Notes
- Be sure to whisk your eggs until the whites and yolks are well incorporated.
- Feel free to use whatever vegetables you wish. But don't add too much as doing so will make your eggs wet.
- Don't raise the heat to speed things up. Cook your eggs over medium to medium-low heat. Otherwise, you run the risk of a burnt bottom.
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I highly recommend using a small non-stick pan to make these pizza eggs. You will get a lovely thick and fluffy egg "crust." An 8 inch pan is perfect!
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Storing leftovers: cover it with plastic wrap and add to an airtight container. Store in the refrigerator for up to 3 days.
Jenny says
Can my 6 month old have some of this too? I've purchased your BLW planning and I'm also using that as well 🙂
Min says
Yes! I would leave a section without the cheese though to minimize sodium - can read more here https://www.mjandhungryman.com/salt-sodium-for-babies-and-toddlers/. Hope you are enjoying the meal plan program as well!