A Memory (and a Little Kitchen Chaos) with Pizza Eggs
Okay, so you know how some recipes just sort of happen by accident because you can't decide if you want breakfast or dinner? That's basically how I stumbled into Pizza Eggs. It started on a Sunday morning when I was too lazy to make real pizza, but we still had some leftover mozzarella, tomato sauce, and a half-eaten bag of pepperoni. Absolute chaos in the fridge, but out popped my now-legendary pizza eggs. My family thought I'd finally lost my plot—eggs and pizza stuff? But seriously, now they ask for it way too often (kind of wish I'd made toast instead that day, if I'm being honest). Oh, by the way, once I had to use a single chopstick to stir these because I dropped my spatula behind the oven… don't ask.
Why on Earth Would You Love This?
I make this when I'm craving something that tastes like pizza but won't knock me out into a food coma before noon. Honestly, my husband claims he doesn't like eggs that much, but then he'll inhale an entire pan of these (he's in denial, obviously). They're dead easy, take barely any time, and you only dirty up one pan—my kind of kitchen math! I used to burn the eggs almost every. single. time. because I'd get distracted scrolling on my phone, but now I've figured out the trick, so keep reading. (Plus, it's excellent hangover food; trust me, that's not just theory.)
What You’ll Need, Sort Of
- 4 large eggs (sometimes I just throw in an extra if someone shows up hungry)
- About ½ cup shredded mozzarella (I’ve been known to use cheddar or whatever cheese I have hiding in the back of the fridge, since, honestly, any melty cheese does the job)
- 3-4 tablespoons pizza sauce or leftover marinara (my grandma swore by Brand X but look, store brand ripped open with your teeth works fine too—don’t tell her I said that)
- A handful of pepperoni slices (sliced ham or even leftover roast chicken work, too; in a pinch, skip the meat and pretend you’re being healthy)
- ¼ cup chopped bell pepper (green, red, or even yellow—the color wheel is your friend here)
- 1 tablespoon sliced black olives (your call, I sometimes leave these out if my youngest is on another boycott)
- 1 teaspoon Italian seasoning or dried oregano (I've accidentally dumped in mixed herbs before and hey, nobody died)
- Salt and black pepper, to taste
- A splash of milk or cream (if you want fluffier eggs, honestly I forget this half the time and it still works)
- Butter or oil for the pan (about 1 tablespoon—go with your gut, or your arteries)
How I Actually Make Pizza Eggs (Step by Step...ish)
- First, grab your favorite frying pan—mine's a bit battered but still kicking. Heat that up on medium, add the butter or oil and let it melt. If you’re like me, this is when you’ll inevitably get distracted, so keep an eye out for smoke (yeah, learned that lesson).
- In a bowl, lightly beat your eggs with a fork. Or a whisk. Or, frankly, a chopstick if that's all you got. Add the splash of milk or cream (if you remembered), then toss in a pinch of salt and a dash of black pepper. Set aside for just a second.
- Now, toss your chopped peppers (and any other veggies) right in the hot pan. Give them maybe 2 minutes to soften up; stir 'em around while humming your favorite pizza jingle (I swear the eggs turn out tastier if you're in a good mood).
- Pour in your eggs. Stir gently, but not constantly—let them settle around the veggies for a bit. This is where I usually sneak a taste. Don't worry if it looks a little strange here—mine always go through an awkward phase.
- Once the edges start to firm up (we’re talking a minute or two), quickly spoon over your pizza sauce in little dollops. Scatter the pepperoni (or meat—or nothing) over the top, then go wild with mozzarella and any other fillings. Sprinkle with Italian herbs.
- Let the cheese melt for another minute or so, and cover with a lid if you prefer gooey eggs. Or skip the lid if you're after crispy cheese bits (sometimes I stand there, undecided, and do half and half).
- When eggs are set but still a tad soft in the center, slide it all onto a plate. Or, just eat it out of the pan if you’re feeling rustic (no judgment; plates are for people who have the energy for more dishes).
Random Notes, Because I Learned the Hard Way
- If you use too much sauce, everything gets wet and messy, and not in a good way (ask me how I know…) so go easy at first.
- Cheddar works but has a stronger flavor—some people love it, some (like my aunt) say it's sacrilege. Up to you!
- Actually, now I think about it, feta once made it too salty for me—maybe don’t overdo salty cheeses?
- I've tried adding spinach, but it broke up the "pizza" vibe (felt too much like breakfast for my taste, though it’s good for variety).
Stuff I've Tried (Some Worked—One, oof, Didn’t)
- Added sliced mushrooms once; pretty solid. Though some days, they got a little rubbery because I rushed frying them.
- Tried making this with BBQ sauce (because I ran out of pizza sauce)—honestly, won't do that again. Not horrible just...weirdly sweet?
- Once I made "veggie lover's" style with zucchini and red onions. It was healthy but kind of missed the whole point of pizza eggs, imo.
- One time, I tried baking the whole thing—in a cast iron pan, no less. The oven dried it out, so I say stick to the stove.
About Equipment—Don’t Stress
Look, you’re meant to use a nonstick skillet or frying pan. That being said, I’ve totally used a saucepan when the rest were soaking. Bit more cramped, but it works (just more shoveling than flipping, really).
How Long Do Pizza Eggs Last? (Not Long...)
Technically, you could keep leftover pizza eggs in a sealed container in the fridge for a day, maybe two. But let’s be real—around here, that’s a pipe dream. Usually, some mysterious midnight snacker gets to them way before day two. If you must, reheat gently in a pan or microwave. They're actually pretty tasty cold too, if you like that sort of thing. On second thought, try it both ways and let me know which you prefer?
How We Eat Them (And, Yes, You Should Copy Me)
I love serving pizza eggs with toast for dunking—sourdough if I’m feeling classy, or whatever loaf is on sale otherwise. My son, bizarrely, likes them with ketchup. Sometimes I do a salad on the side, but only if I'm feeling guilty about how few veggies my family eats. You could also roll them in a tortilla for on-the-go breakfast pizza—legit brilliant for car rides, as long as you can handle the mess.
Things I’ve Messed Up (So You Don’t Have To)
- I once tried cooking the eggs on high heat because I was starving and, wow, they stuck and tasted like burnt sadness. Patience is not just a virtue in this recipe, it's essential.
- Don’t go nuts with extra veggies—seriously, too many and it turns to mush. This isn't a stew. (I learned the hard way!)
- Watch that salt, especially if you use pepperoni and salty cheese—taste before you sprinkle extra.
Actual, Real Questions I’ve Gotten (Not Just Pretend FAQs)
- Q: Can you make pizza eggs ahead of time?
A: Honestly, they're best fresh. But leftovers are fine for a quick snack—just don’t expect the cheese to be oozy like day one. - Q: What if I don’t have pizza sauce?
A: Just use marinara or even ketchup mixed with Italian seasoning. It’s about the vibe, not the rules. - Q: Can I cook this in the microwave?
A: Sure, if you like weirdly rubbery eggs. Stovetop is way better, but I guess you could nuke it. - Q: Do kids actually eat this?
A: Mine do (well, except for the olives). Bribery sometimes helps. - Q: Why do you call them pizza eggs?
A: Well, they taste like pizza and they're, you know, eggs. I’m not reinventing the wheel here!
So there it is, mate—Pizza Eggs in all their unpredictable, cheesy glory. Not perfect, but then again, neither am I! Send me your experiments or, just come round for breakfast. Kettle’s always on.
Ingredients
- 4 large eggs
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup pizza sauce
- ⅓ cup shredded mozzarella cheese
- 8 slices pepperoni
- 2 tablespoons sliced black olives
- 1 tablespoon chopped fresh basil
Instructions
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1In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
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2Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture.
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3Gently scramble the eggs until they are just set but still soft.
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4Spread pizza sauce evenly over the scrambled eggs while still in the skillet.
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5Top with shredded mozzarella, pepperoni slices, and black olives. Cover the skillet and cook for 1-2 minutes until cheese melts.
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6Garnish with chopped fresh basil and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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