Pizza Eggs

ByMadison Rae
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Why make this recipe

Pizza Eggs are a fun twist on traditional breakfast! They combine the flavors of pizza with the goodness of eggs. This recipe is quick, easy, and perfect for busy mornings or a cozy brunch. Plus, it uses simple ingredients that you probably already have in your kitchen. It’s a delicious way to enjoy a pizza-inspired dish without the fuss of making a whole pizza.

How to make Pizza Eggs

Ingredients:

  • 3 eggs
  • 60g (approx. 2 oz) reduced-fat cheese, grated
  • 1 tbsp passata (about 15g)
  • A few slices of salami (approx. 20g)
  • Mixed herbs, to top

Directions:

  1. Melt cheese base: In a non-stick frying pan over medium heat, sprinkle half of the grated cheese evenly across the pan. Allow it to melt and slightly crisp.
  2. Whisk eggs: While the cheese is melting, crack and whisk the eggs until smooth.
  3. Cook eggs: Pour the whisked eggs over the melted cheese. Cover with a lid and allow to cook until the bottom is firm and golden.
  4. Flip: Carefully flip the egg-cheese base using a spatula.
  5. Add toppings: Spread the passata on top of the cooked side, add salami slices, and the remaining cheese. Cover again until the cheese is melted and the toppings are heated through.
  6. Serve: Remove from the pan, sprinkle with mixed herbs, and enjoy immediately.

How to serve Pizza Eggs

Pizza Eggs are best served hot. You can plate them as is or cut them into slices for easy sharing. They pair well with a fresh salad or some crusty bread on the side. A sprinkle of extra herbs can also add a nice touch.

How to store Pizza Eggs

If you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in a pan on low heat until heated through. Microwaving is also an option, but be careful not to overcook them.

Tips to make Pizza Eggs

  • Use a non-stick frying pan to make flipping easier.
  • Feel free to experiment with different cheeses or toppings, like peppers, onions, or olives.
  • For added flavor, try using Italian seasoning or garlic powder in the egg mix.

Variation

You can turn Pizza Eggs into a veggie delight by adding colorful vegetables like spinach, mushrooms, or bell peppers. This not only boosts the nutrition but also adds more flavor and texture.

FAQs

Can I use regular cheese instead of reduced-fat cheese?
Yes, you can absolutely use regular cheese. The texture and taste may be richer, so feel free to use what you prefer!

Is this recipe suitable for meal prep?
Yes! You can make a larger batch and portion out the Pizza Eggs for easy breakfasts throughout the week. Just store them in the fridge.

Can I make Pizza Eggs without salami?
Definitely! You can leave out the salami or replace it with other proteins like cooked chicken, ham, or even skip the meat altogether for a vegetarian option.

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Pizza Eggs

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Pizza Eggs are a fun twist on traditional breakfast, combining the flavors of pizza with eggs for a quick and delicious meal.

Ingredients

Scale
  • 3 eggs
  • 60g (approx. 2 oz) reduced-fat cheese, grated
  • 1 tbsp passata (about 15g)
  • A few slices of salami (approx. 20g)
  • Mixed herbs, to top

Instructions

  1. In a non-stick frying pan over medium heat, sprinkle half of the grated cheese evenly across the pan. Allow it to melt and slightly crisp.
  2. While the cheese is melting, crack and whisk the eggs until smooth.
  3. Pour the whisked eggs over the melted cheese. Cover with a lid and allow to cook until the bottom is firm and golden.
  4. Carefully flip the egg-cheese base using a spatula.
  5. Spread the passata on top of the cooked side, add salami slices, and the remaining cheese. Cover again until the cheese is melted and the toppings are heated through.
  6. Remove from the pan, sprinkle with mixed herbs, and enjoy immediately.

Notes

Best served hot; can be paired with a fresh salad or crusty bread. Leftovers can be stored in an airtight container in the fridge for up to 2 days.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 20g
  • Cholesterol: 420mg

Keywords: breakfast, eggs, pizza, quick meal, brunch

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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