Pizza Eggs Recipe

If you’re anything like me and love breakfast with a twist, you’re going to adore this Pizza Eggs Recipe. It’s that perfect mashup of pizza toppings and eggs that comes together beautifully for a quick, tasty morning boost—or honestly, any time you want a comforting snack that feels a little special. What makes it really stand out? The blend of melty cheese, zesty passata, and salty salami all baked right on the eggs—so you get those classic pizza flavors without all the carbs or fuss of making a full pizza.

I’ve found this Pizza Eggs Recipe works wonders on busy mornings when I want something filling but fast, or even on a lazy weekend brunch. Plus, it’s super flexible—which you know I love—and you can get creative with the toppings. Once you try it, you’ll see why I keep coming back to this easy, crowd-pleasing recipe again and again.

Ingredients You’ll Need

Each ingredient in this Pizza Eggs Recipe has a clear role to play, balancing flavors and textures perfectly. When shopping, look for good-quality salami and fresh eggs to make the flavors really shine.

• Eggs: The base of the dish—choose fresh, large eggs for the best texture and flavor.
• Reduced-fat cheese: Grated cheese melts beautifully and adds that authentic pizza gooeyness without feeling too heavy.
• Passata: This smooth tomato puree provides the tang and color of pizza sauce; you can use a little more or less depending on your taste.
• Salami slices: Adds a savory, slightly spicy kick that complements the cheese and eggs wonderfully. Opt for your favorite style, but I prefer a mild one for breakfast.
• Mixed herbs: Toss some oregano, basil, or your go-to Italian blend on top to brighten every bite.

Variations

I love to switch things up with this Pizza Eggs Recipe depending on what’s in my fridge and my mood. Don’t hesitate to personalize it—you really can’t go wrong here!

• Vegetarian version: Skip the salami and add sautéed mushrooms or bell peppers instead. I’ve made this for friends who don’t eat meat, and it was a big hit.
• Spicier twist: Sprinkle some chili flakes or add a smoky paprika to the passata for a little heat and depth.
• Cheese swap: Try mozzarella or feta for a different taste and texture. Mozzarella melts wonderfully, but feta offers a nice salty tang I’m really into.

How to Make Pizza Eggs Recipe

Step 1: Prep your ingredients and preheat the oven

Start by preheating your oven to 180°C (350°F). Get your eggs out of the fridge, grate your cheese, and slice up the salami if it’s not already cut. Having everything ready will make the cooking flow smoothly—trust me, rushing after the oven’s hot isn’t fun!

Step 2: Crack eggs into a baking dish

I like to use a small, oven-safe dish or even individual ramekins. Gently crack the eggs straight into the dish, keeping the yolks intact if you can—it’s a nice presentation and adds to the pizza-egg vibe. You can lightly grease the dish beforehand to prevent sticking, especially if your bakingware isn’t non-stick.

Step 3: Add passata, salami, and cheese

Spoon a tablespoon of passata over the eggs, spreading it gently around but not completely covering the yolks. Lay the salami slices on top, in whatever pattern you like—overlapping or spaced out. Finally, sprinkle the grated cheese evenly; this helps everything meld together and creates that irresistible golden crust on top.

Step 4: Sprinkle herbs and bake

Dust the mixed herbs over the dish to bring in fresh, aromatic notes. Pop it into the oven and bake for around 10-12 minutes. Keep an eye on it so the whites are set but the yolks still jiggle slightly if you like them runny. If you prefer firm yolks, just bake a minute or two longer.

How to Serve Pizza Eggs Recipe

Garnishes

I usually add a sprinkle of fresh parsley or a few torn basil leaves right before serving—it adds a lovely burst of color and fresh flavor. A dash of black pepper or even a drizzle of chili oil also works great if you want an extra kick.

Side Dishes

This Pizza Eggs Recipe pairs amazingly with simple sides like toasted sourdough bread or a light mixed green salad. Sometimes, I’ll throw on some avocado slices to add creaminess, which balances the savory richness perfectly.

Creative Ways to Present

For brunch with friends, I’ve served these in mini casserole dishes right at the table, surrounded by little bowls of extra toppings like olives, chili flakes, or fresh tomatoes so everyone can customize their pizza eggs. It’s a fun, interactive way to enjoy this humble dish.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—and I won’t judge if you eat it all in one sitting!—store them tightly covered in the fridge. I recommend using an airtight container to keep the eggs from drying out or absorbing other fridge odors.

Freezing

Freezing this Pizza Eggs Recipe is doable but not my preferred method because the texture of eggs can change. If you do freeze, wrap tightly and thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in the oven at 150°C (300°F) until warmed through, or in the microwave—but go low power and short bursts to avoid rubbery eggs. I find this keeps the flavors fresh without overcooking.

FAQs

Final Thoughts

I truly love this Pizza Eggs Recipe because it takes two simple favorites—eggs and pizza—and combines them into a dish that feels indulgent but is quick and easy enough for weekday mornings. Give it a try next time you want something cozy, satisfying, and a bit different. I bet it’ll become one of your go-to breakfast hacks like it did for me!

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