Description
Satisfy your pizza cravings first thing in the morning with these easy Keto Pizza Eggs. This one-pan breakfast features fluffy eggs scrambled with crispy pepperoni, smothered in zesty marinara sauce and gooey melted mozzarella cheese. It is a high-protein, low-carb, and gluten-free meal that tastes like a slice of pepperoni pizza but is ready in under 15 minutes.
Ingredients
1 tablespoon unsalted butter (or olive oil)
4 large eggs
12–15 slices pepperoni (cut into quarters or use mini pepperoni)
¼ cup sugar-free marinara sauce or pizza sauce
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
½ teaspoon dried oregano or Italian seasoning
Pinch of salt and black pepper
Fresh basil or red pepper flakes (optional garnish)
Instructions
1. Prep Eggs: In a small bowl, whisk the eggs with the dried oregano, a pinch of salt, and black pepper. Set aside.
2. Crisp Pepperoni: Heat the butter (or oil) in a non-stick skillet over medium heat. Add the pepperoni pieces and cook for 1–2 minutes until they start to crisp up and release their oils.
3. Scramble: Pour the whisked eggs into the skillet with the pepperoni. Reduce heat to medium-low. Gently push the eggs across the pan with a spatula, scrambling them until they are mostly set but still slightly moist (soft scramble).
4. Add Sauce & Cheese: Flatten the scrambled eggs slightly in the pan to create a base. Spoon the marinara sauce over the eggs, then sprinkle the shredded mozzarella and Parmesan cheese on top.
5. Melt: Cover the skillet with a lid and cook for another 1–2 minutes, or until the cheese is completely melted and bubbly. (Alternatively, if your pan is oven-safe, you can broil it for 1 minute).
6. Serve: Remove from heat. Garnish with fresh basil or red pepper flakes for a kick. Serve immediately.
Notes
Sauce Choice: To keep this strictly Keto/Low Carb, ensure you use a marinara sauce with no added sugars (like Rao’s).
Veggies: Feel free to sauté diced green peppers, onions, or mushrooms with the pepperoni for a ‘Supreme Pizza’ version.
Meal Prep: This dish is best eaten fresh, but you can scramble the eggs ahead of time and just top/melt the cheese when ready to eat.
Dairy-Free: Use olive oil instead of butter and dairy-free mozzarella shreds.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2
- Sodium: 580
- Fat: 26
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 22
- Cholesterol: 390