Pizza Eggs are a skillet breakfast that tastes like a tiny pizza. It’s a quick fix on busy mornings and a good way to use a few pantry items. Kids can help and learn while mixing.
I learned this trick after years of cooking for kids and late breakfasts. I’m Chef Thomas, and I keep it simple. If you like quick pizza ideas, see my crescent roll veggie pizza for another easy weeknight option.
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Why You’ll Love Pizza Eggs
Pizza Eggs are the kind of small, reliable recipe I reach for when time is short and taste still matters. As Chef Thomas, I favor methods that teach a little technique and still leave room for shortcuts. If you care about getting the egg texture right, timing is everything — a quick look at Gordon Ramsay’s eggs Benedict shows how small seconds change texture.
- Fast assembly: You can have this on the table in a single pan in under 15 minutes.
- Pizza flavor, no fuss: Tomato passata, salami, and melted cheese give that pizza profile without an oven.
- Kid-friendly process: Little hands can help sprinkle cheese or lay salami.
- Flexible ingredients: Use what you have and it still works.
Ingredients for Pizza Eggs
- 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
These ingredients give you a crisp, cheesy base and a saucy, savory top. The cheese forms structure and texture while the passata and salami add the pizza notes. I talk about this balance a lot as Chef Thomas.
How to Make Pizza Eggs
Step 1: Melt the cheese base
Sprinkle half the grated cheese evenly in a non-stick frying pan over medium heat and let it melt until slightly crisp around the edges.
Step 2: Whisk the eggs
While the cheese is melting, crack and whisk the eggs until smooth and lightly blended.
Step 3: Cook the eggs
Pour the whisked eggs over the melted cheese, cover with a lid, and cook until the bottom is set and a light golden color.
Step 4: Flip carefully
Slide a spatula under the egg-cheese base and flip it gently to cook the other side for a moment.
Step 5: Add toppings
Spread the passata on the cooked side, arrange salami slices, and sprinkle the remaining cheese over the top.
Step 6: Finish and serve
Cover again until the cheese melts and the toppings are warmed through, then remove from the pan and sprinkle with mixed herbs.
How I Serve Pizza Eggs
I like to keep the plating simple and practical. I slide the whole piece onto a plate and slice it like a small pizza so kids can grab a wedge. Sometimes I serve it with a handful of raw greens or a slice of buttered toast if someone wants more bulk. As Chef Thomas, I look for little touches that make it feel like a meal, not a rushed snack.
- Serve warm, right from the pan.
- Add a spoonful of extra passata if you want it saucier.
- Let kids choose herbs to sprinkle on top.
Variations and Adjustments for Pizza Eggs
Swap the meat
Use chopped cooked bacon, leftover ham, or sliced pepperoni instead of salami. Each change shifts the flavor a little and keeps things interesting.
Try other cheeses
A mix of mozzarella and a sharper cheese gives a classic pizza stretch with more flavor. Reduced-fat cheese works fine here if you prefer it.
Add vegetables
Fold in quick-cooking veg like thinly sliced bell peppers, baby spinach, or mushrooms. Saute them briefly before starting the cheese base if they’re watery.
I aim for flexibility rather than perfection. As Chef Thomas, I encourage cooks to make small changes that fit their pantry and taste. Keep the same process and adjust amounts rather than changing technique.
Storing and Making Pizza Eggs Ahead
Leftovers keep for a day or two in the fridge and reheat well in a skillet or under a low oven to refresh the cheese. If you want to make ahead, cook the base and toppings separately, then assemble and warm together to avoid a soggy finish. For packed lunches, cool completely before wrapping so steam doesn’t soften the crisp edges. I recommend reheating gently to preserve texture; a quick pan warm-up brings back some of the original crispness. As Chef Thomas, I plan for quick reheats rather than long storage.
The Small Detail That Makes Pizza Eggs Work
What most cooks miss is the cheese-first base. Letting half the cheese melt and slightly crisp gives the whole dish a backbone. It creates a surface that holds the egg and toppings, and it adds a contrasting texture to the soft egg. That crisp edge is where flavor concentrates, so don’t rush it. A light, even heat and patience for that first melt are all you need. Small timing choices change the result more than ingredient swaps. That crispy edge is the takeaway.
Final Thoughts on Pizza Eggs
Pizza Eggs are comfort and convenience in one simple pan, and I’ve taught this to families who need meals that work on weekdays and slow mornings alike. I like that it invites help and small choices—swap cheese, add a veg, or change the meat—and it still comes out honest and satisfying. Keep it relaxed and repeat it until it feels like yours, which is what I always tell folks as Chef Thomas.
Conclusion
For a low-carb version that leans into the keto approach, check out Keto Pizza Eggs at Peace Love and Low Carb for ideas on ingredient swaps. If you want a faster omelette-style pizza, see the take at Fast Pizza Eggs (Omelette Pizza) at MJ and Hungryman.
Pizza Eggs
Ingredients
Instructions
- Sprinkle half the grated cheese evenly in a non-stick frying pan over medium heat and let it melt until slightly crisp around the edges.
- While the cheese is melting, crack and whisk the eggs until smooth and lightly blended.
- Pour the whisked eggs over the melted cheese, cover with a lid, and cook until the bottom is set and a light golden color.
- Slide a spatula under the egg-cheese base and flip it gently to cook the other side for a moment.
- Spread the passata on the cooked side, arrange salami slices, and sprinkle the remaining cheese over the top.
- Cover again until the cheese melts and the toppings are warmed through, then remove from the pan and sprinkle with mixed herbs.
