Pizza Eggs Skillet
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.
Servings 2 servings
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
Storage: These are best enjoyed fresh but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a nonstick skillet over low heat until warmed through.
Helpful Tips:
- 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.
Nutrition
Calories: 290kcal | Carbohydrates: 4g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 364mg | Sodium: 691mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 849IU | Vitamin C: 2mg | Calcium: 249mg | Iron: 2mg