Once you’ve had these Pizza Eggs, you’ll be instantly hooked. They put keto pizza on the table as a perfectly acceptable low carb breakfast option.
Pizza for breakfast? Yep! Pizza Eggs!
This recipe pretty much sums up my low carb mission in life: to get creative and recreate my favorite comfort foods in as many versions as possible. When I posted my low carb breakfast on Instagram, you all went nuts for it and were asking for a recipe. After eating it for breakfast five days in a row, I thought I should oblige. Keto pizza is great, but keto pizza eggs? That’s a breakfast game changer.
If I’m being truthful, these Pizza Eggs were dinner on two of those days. In fact, I just finished eating it before I typed up this recipe. I am all about easy and flavorful all in the same dish. The less time in the kitchen, the better, and I’m sure you agree! The secret to getting those perfectly gooey yolks and still getting crispy pepperoni is to take your time and cook them slow and low.
Customizing your Pizza Eggs
The awesome thing about this recipe is that you can change it up with any of your favorite pizza toppings. Use your favorite meat topping and your favorite type of cheese and get creative with it. Go crazy and add some veggies!
How to get perfectly round eggs
I get asked all the time how I make my eggs so perfectly round. It’s easy! I cheat! I use a 5″ egg pan. It keeps the eggs from spreading too thin and they turn out perfect every time. You can grab one here. I use this egg pan for a lot of my low carb breakfast recipes.
In addition to this Pizza Eggs recipe, check out some of my other favorite keto pizza recipes:
- Keto Pizza Chips
- Keto Cauliflower Pizza Poppers
- Keto Pizza Bagels
- Keto Supreme Pizza Stuffed Peppers
- Fathead Pepperoni Waffle Pizza Dippers
- Low Carb Pepperoni Pizza Pinwheels
- Keto Pizza Frittata
Pizza Eggs – Low Carb, Keto, Gluten Free
(This takes longer than how you might normally cook your eggs, but trust me when I tell you that the end result it is worth it.)
- Yield: 1 Serving 1x
Ingredients
- 1 tablespoon butter or olive oil
- 2 large eggs
- 2 tablespoons Pizza Sauce (recipe here)
- 1 tablespoon grated parmesan cheese or crumbled feta cheese
- 2 tablespoons mozzarella cheese, shredded
- 5 slices pepperoni
- dash Italian seasoning
Instructions
- Heat butter in an egg pan over medium low heat. (You don’t have to use an egg pan, but it does make things easier.)
- Once the butter is melted and the pan is heated, crack the eggs into the pan.
- Once the whites just barely start to set and turn white, spoon the sauce onto the eggs and sprinkle the feta over top.
- Reduce heat to low and continue cooking. Once the whites are almost completely set, add the mozzarella cheese, pepperoni, and Italian seasoning on top.
- Continue cooking on low until the whites are completely set, the pepperoni is cooked and the cheese is melted.
Nutrition
- Calories: 397
- Sugar: 1.4g
- Sodium: 547mg
- Fat: 31.8g
- Saturated Fat: 16.1g
- Carbohydrates: 5.5g
- Protein: 20.8g
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STARTERS AND SNACKS
- Buffalo Chicken Dip
- Mediterranean Flat Bread
- Dill Pickle Deviled Eggs
- Buttery Garlic Crescent Rolls
- Tahini Ranch Dip
- Pico De Gallo
- Cheddar Jalapeno Bacon Biscuits
SALADS
- Strawberry Spinach Salad
- Shaved Brussels Sprouts and Kale Salad
- Greek Salad
- Taco Wedge Salad
- Cucumber Dill Tuna Salad
- Barbecue Chicken Mockaroni Salad
BREAKFAST
- Fortune Cookie Waffles
- Ham and Spinach Eggs Benedict
- Cheesy Pico Eggs
- Sausage Balls
- Sour Cream and Chive Egg Clouds
- Ham and Cheese Waffles
- Chicken Cordon Bleu Frittata
LUNCH AND DINNER
- Pork Chops with Herbed Goat Cheese Butter
- Spicy Sausage and Cabbage Stir-Fry
- Zucchini Noodles with Hamburger Gravy
- Chicken Sausage and Vegetable Skillet
- Sloppy Joe Stuffed Peppers
- Cheesy Salsa Verde Chicken Casserole
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- Fish Taco Bowls
- Herbed Chicken and Mushrooms
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- Shrimp Piccata
- Salisbury Steak
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SIDES
- Pan-Fried Brussels Sprouts with Creamy Dijon Cider Dressing
- Green Onion and Lime Cauliflower Rice
- Cheesy Zucchini Gratin
- Sauteed Asparagus with Mushrooms and Bacon
- Cauliflower Steaks with Cheesy Bacon Sauce
- Sauteed Green Beans with Ham
- Herbed Goat Cheese Cauliflower Mash
SWEET TREATS
- Chocolate Chip Cookies for Two
- Mini Blueberry Cheesecakes
- Double Chocolate Flourless Brownies
- Lemon Mousse
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- Pumpkin Cheesecake Mousse
- Avocado Chocolate Pudding
Carolyn Brack-Jackson says
Kyndra, This is the cutest pan ever, for that reason alone I will make this dish (got to buy the pan first) but I hope this will help with my pizza cravings!
Peace Love and Low Carb says
We make eggs in it every morning. So handy!
Sara says
So. Freaking. Good. Didn’t have any feta so I used tillamook sharp white cheddar. Loved this dish. It’s a very simple go-to meal and I’ll be making this regularly. Thanks for all your hard work and the creative recipes!
Peace Love and Low Carb says
So happy you enjoyed it. Thanks so much for the kind words.
Jessica says
I’m on day 2 of this for lunch…and tomorrow may just have to be day 3! It seriously is that good.
Peace Love and Low Carb says
Haha!! Yessssss. You get me! 🙂
Cozy Cuisine says
OMG this was delicious! Unfortunately, I couldn’t find the pepperoni while at the grocery store by my job yesterday and did’ have time to go to the store by my house today, so I did it Texas style. I stopped by the taqueria on my way to work this morning and got a pork taco. LOL! Discarded the tortilla (of course) and used the pork instead of pepperoni. Other than that I followed the recipe to a T. I made it in our toaster over at work and made heavy duty foil into a little pan. I already love pepperoni in my eggs, but the pizza sauce and the feta took it to the next level. I will continue to make this at least twice a week, switching between the pepperoni and the pastor (pork).
Thanks!
Heather says
Just tried these this morning and all I can say is….HOLY COW!!!! These were amazing!!! I used goat cheese because I didn’t have any Feta and it was wonderful!! I was getting bored with fried eggs and adding various spices to change things up…thank you so much for an incredible recipe!!
Jessica Franks says
Delish!!! I forgot to use Pizza sauce (not a huge fan of. But this was soooooo freakin great! You did it again!!!
S.E. says
This was delicious and a great way to use my leftover pizza ingredients! Yours looks a little crispy on the edges? If that’s true, how did you get it that way? Thanks!
Peace Love and Low Carb says
I use an egg pan, so the pan is the exact size as the eggs shown in the picture. Therefore it cooks the edges
Cheryl says
Right above the recipe she talks about the egg pan and the word PAN in highlighted. That’s the link (You can grab one here.)
RD says
lil, Bed Bath and Beyond has the egg pans.
Carol says
So yummy! I used a metal ring by hubby had made me for breakfast sandwiches. I overlooked the slow and low step but goobled it up! Great for bariatric patients!! Thanks for the yummy breakfast!
Diana Estrada Davila says
Yummy!! I didn’t have Feta so I used Parmesan cheese. It was so good and easy to make. thanks!!
Lori says
Eating this as I type, and my dogs are staring at me! It is delicious. I love huevos rancheros, don’t now why I never thought about pizza eggs, but it is awesome. No feta or mozz in the house, I chose provolone and parmesan, I have several mini cast iron skillets and used on of those, about 4 1/2 inches and worked perfectly. Thanks for sharing!
Peace Love and Low Carb says
Yum. Provolone sounds amazing!!
Stefanie Sullinger says
This was awesome. I only did half the recipe to try it. I also did oregano and garlic powder instead of italian seasoning, and i broke the egg while cooking to be sure it got done (it was still runny). I will definitely make this again. Also, I did not have feta, but a cheddar mix and mozzarella. =)
Pamela says
This was truly fantastic…as are all your recipes. We just got your book and have made several recipes…all of them are delicious. Even my pickiest of children loves your lasagna soup!! I asked them to go through and dog ear pages that they want me to cook..almost the whole book is dogeared!! Haha! I usually don’t like eggs but I wanted to try this because I know that your amazing so I had faith that it would be good! It’s delicious. Thanks for all you do!!
Peace Love and Low Carb says
Thanks so much for the kind words. So happy that you and the family are enjoying the book. I really appreciate the support!
Yvonne McLaren says
I have made this twice now it is a new fav, I didn’t have any salami or polish sausage so I made my own little mini burger balls that I did with beef mince garlic, dried oregano and sweet basil and some mustard. rolled them into a small spoon size and then I added some tomatoe slices as well. Covered it all with mozzarella and parmesan and then sprinkled a little bit of hadassah rub on it as well and it was delicious
★★★★★
Jana Fleming says
This was soooo good! I am 3 weeks into keto, and I was really needing some variety because I’ve been eating the same things most every day. Thank you so much for this!
Ryan says
I love this recipe, and I have really taken it and run with it. I break the yolks but they’re still good runny which I don’t normally like but it works well with the sauce and pep. I’ll add other spices too. But the toppings is where I go all out. I like to mix it up with the cheeses (whatever happens to be available at the time) and do any combination of pep,sausage, bacon, Canadian bacon, and olives. Also been using Paesana new York vodka pizza sauce which is a nice low carb sauce, as is raos marinara.
★★★★★
Karen says
Hi Kendra! I just made this dish for my husband and I. We loved it! it was so delicious and a good change from the same omelet we have every day. I love your cookbook and recipes and have made several of them since my keto journey began! Keep them coming and thank you for sharing!! God bless!
Brooke says
This is wonderful! I took a few minutes to whip up the pizza sauce, too, and it was worth the extra 10 minutes. Quick and totally hit the spot for the pizza craving I was having on my commute home.
★★★★★
Mary says
These are really good!!! This is my 3rd day having them for breakfast. I do the low and slow. In fact, I have them cooking right now. Thanks bunches for this recipe!!! Really helps with pizza cravings!
Hope Thompson says
Looking forward to making this tonight for dinner (my cute little egg pan just arrived from Amazon…yay for Amazon Prime!). Can you please provide the nutritional info for this recipe? Thanks!
Emma says
Just made for dinner. 10/10. So glad I found this recipe. Thank you for sharing 🙂
★★★★★
Heather says
These are seriously delicious. I used Rao’s marinara sauce instead of pizza sauce because that’s what I had on hand. Delicious for breakfast, lunch, or dinner!
Kim F says
Super good. I used fresh basil and dried oregano and jarred tomato and basil pasta sauce. Quick and easy! Thanks!
★★★★★
Andrea T says
SO delicious!! My new favorite
★★★★★
Roxanne says
This is the first of your recipes I’ve tried. It is so savory and delicious! I am new to Keto/low carb, and my mouth is SO happy! I can’t wait to try some of your other recipes and know the egg pan will be a great addition to my kitchen tools when I want that perfect, small round food. Thank you so much for your website and recipes!!!
★★★★★
Anna says
Wow. Woke at 4:30am and say this picture of the egg pizza and couldn’t wait to get up and make it. Yummy yummy.
★★★★★
Nicole says
What an amazing and EASY recipe to make! Thank you so much as you have completely changed the game for me with this one!
★★★★★
Kimberly says
My attempt at this recipe didn’t look nearly as pretty as the picture, but it tasted WONDERFUL, and was super easy to make. I will definitely make this again!! Thanks, Kyndra!
★★★★★
Andrew says
Top notch. This is the pizza fix I’ve been looking for.
★★★★★
Kathy Nelson says
OMG! I made this with homemade low carb pizza sauce and it was absolutely delicious! Will definitely be adding it to the regular rotation!
★★★★★
FreyaFL says
This was scrumptious! I am just restarting keto and what a great way to begin. Also, after reading the comments, I may have to get your book. If this is how you do diet food, I think I can do this.
★★★★★
Carol Lackland says
I loved this recipe. My husband is new to low carb and it really hit the spot with him. I used Genoa salami because it was what I had on hand. It is a little thicker than pepperoni so I briefly ran it under my broiler to cook it. The yolks were still runny. Really delish!
★★★★★