Pizza Eggs start with crispy pepperoni cooked in a skillet, then eggs are cooked in the pizza sauce and cheese. All the flavors of pizza, no crust, for a quick and satisfying breakfast.
Looking for more breakfast recipes?
Check out crustless pizza, pulled pork breakfast, and breakfast quesadilla.
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💡Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Keto, Ancestral
- Tools Needed: Cast iron skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Pizza Eggs
Okay, let me just say - these pizza eggs are my kind of breakfast.
All the flavors of pizza - melty cheese, tomato-ey sauce, crispy pepperoni - without the crust stealing the spotlight. I cook the eggs right in the sauce (kinda like shakshuka but not really), so they’re creamy, flavorful, and absolutely not sad and dry like regular eggs.
It takes me about 20 minutes, the pepperoni fat does all the heavy lifting (no need for extra butter but if you do, I won't judge), and cleanup is basically nothing. And yes, I change it up depending on my mood - extra cheese, veggies like bell peppers, red onions, and sliced mushrooms, or whatever I’m craving that morning. Honestly, if breakfast ever needed a glow-up, this skillet is it.
Ingredients for Pizza Eggs
The ingredients for this easy breakfast are very straightforward: we'll start with rendering the fat from the pepperoni (that's the only fat we'll need), then add the pizza sauce (you can also use marinara or spaghetti sauce - no need to go out to purchase a jar since we're using so little). We can't have pizza eggs without the whole eggs, so in go the eggs, followed by the cheeses (mozzarella cheese and Parmesan cheese) and Italian seasoning (grab my Italian seasoning recipe here!).
Substitutions and Variations
- Veggies - Try sauteeing bell peppers, red onions, or sliced mushrooms after crisping up the pepperoni. They soften quickly and add that classic "supreme pizza" flavor.
- Breakfast Sausage - Swap the pepperoni for cooked sausage or cooked bacon. Either one gives the eggs a hearty backbone and makes it very satisfying.
Make it Ancestral
If you dare, swap the mozzarella with a good raw cheddar. It melts beautifully and brings that deeper, more complex flavor you only get from real, traditionally made cheese. Plus, raw dairy is a simple way to add more nutrient density to everyday meals without changing the recipe itself.
How to Make Pizza Eggs
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Crisp
Heat a cast-iron skillet over medium-high. Add the pepperoni and cook until crispy, flipping once. The fat that renders from the pepperoni is all you’ll need. Remove the pepperoni and leave the fat in the pan.
Step 2. Crack
Add the pizza sauce, then crack the eggs into the sauce, spacing them evenly. Cover the pan and cook until the whites are mostly set but still a little runny.
Step 3. Top
Sprinkle the eggs with shredded mozzarella, grated Parmesan, the cooked pepperoni, and Italian seasoning.
Step 4. Melt
Cover the pan for a minute or two until the cheese melts and the egg whites finish cooking.
Helpful Tips
- Use the fat: The pepperoni fat doubles as your cooking oil—don’t drain it.
- Keep it gentle: Low heat helps the eggs cook evenly without rubbery whites.
- Melt smart: Add cheese right at the end to avoid overcooking.
Troubleshooting
- Egg whites too runny? Cover the skillet longer or reduce the heat and let them gently finish cooking.
- Cheese burns? Lower the heat before adding toppings and keep the lid on briefly.
- Sauce splatters? Warm it over low heat to keep it from popping.
Product Highlight!
Cast Iron Skillet
A cast iron skillet crisps edges perfectly and keeps heat evenly, making it ideal for these pizza eggs.
Serving Suggestions
Serve these pizza eggs straight from the skillet for a rustic feel, or scoop them onto fresh milled bread for a quick breakfast sandwich. They also pair well with a simple side salad, roasted potatoes, or fresh fruit to round out the meal.
A drizzle of hot sauce or a sprinkle of fresh basil is always a nice touch.
Frequently Asked Questions
Skillet pizza eggs are best enjoyed fresh but if you happen to have leftrover, transfer them to an airtight container for up to 2 days. These glass snap containers are perfect for leftovers. To reheat, transfer the pizza eggs to a small saucepan and warm over medium-high heat.
If you're cooking vegetables, make sure the skillet isn’t too crowded and the vegetables are sautéed well first. Excess moisture from veggies can make the eggs soggy.
Looking for more skillet recipes? Here are some ideas:
Did you make this pizza eggs? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Pizza Eggs Skillet
Ingredients
- 10 slices pepperoni
- 4 eggs
- ¼ cup pizza sauce
- ½ teaspoon Italian seasoning
- ½ cup mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat a cast iron skillet over medium-high heat. Add 10 slices pepperoni and cook until crispy, about 2-3 minutes per side. The rendered fat will stay in the pan - this is all the fat yo;ll need. Remove the pepperoni and set aside, leaving the fat in the pan.
- Reduce heat to medium-low. Add ¼ cup pizza sauce to the skillet and warm it gently for 1-2 minutes, stirring occasionally.
- Carefully crack 4 eggs directly into the sauce, spacing them evenly. Cover and cook until the whites are mostly set but are still slightly runny (about 4-5 minutes).
- Sprinkle ½ cup mozzarella cheese, shredded, 2 tablespoons grated Parmesan cheese, crispy pepperoni, and ½ teaspoon Italian seasoning over the eggs. Cover for 1-2 minutes until the cheese melts and the egg whites finish cooking.
Notes
- Use the pepperoni fat: Leaving the rendered pepperoni fat in the pan ensures the eggs cook with rich flavor without adding extra oil.
- Prevent sauce splatters: Lower the heat to low before adding the pizza sauce so it doesn't splash while warming.
- Cheese timing: Add the cheese at the very end and cover for only a minute or two so it melts without overcooking the eggs.
Carol says
Favourite flavours! Looks delicious. The only change I would make, and that's just a herbalist talking?
Lots of basil, finely snipped and added into the mix.. YUM! I tend to add lots of herbs to all my dishes.
Hope that's ok to share that idea. Thanks Anya.. Will make this asap!!
Anya says
Yes, Carol - lots of basil would make this dish pop. And suggestions always welcome. 🙂