Pizza Eggs bring together melty cheese, runny eggs, and a quick hit of pizza flavor in a single pan. The texture is crisp at the edges from the cheese, tender egg in the middle, and a saucy, savory top from passata and salami. It tastes like a tiny folded pizza made with breakfast staples. This dish is fast, low-effort, and fills you up without a lot of cleanup. Serve it with a simple green salad or toasted bread for a complete meal. For another easy egg idea, try this baked cottage cheese eggs recipe for more protein-rich breakfast options.
Why You’ll Love This Pizza Eggs
- Ready in about 10–12 minutes from stove to plate.
- Combines crispy cheese edges with soft, set eggs for great texture contrast.
- Uses few ingredients you likely have on hand.
- Flexible: fold it, flip it, or keep it open-faced.
- Low-effort cooking with one non-stick pan and a quick cover cook.
- Great for quick weeknight dinners or a hearty brunch.
- Easy to scale up for more people by using a larger pan or multiple pans.
- Uses reduced-fat cheese to cut calories while keeping flavor.
What Is Pizza Eggs?
Pizza Eggs is a fast skillet dish that layers melted cheese and whisked eggs to create an egg-cheese base, then adds tomato passata, salami, and more cheese on top. The final result echoes classic pizza flavors—tomato, cured meat, and melted cheese—but with a lighter, egg-forward body. The cooking method is simple: melt cheese to form a thin crisp base, pour in whisked eggs, cook gently until set, then add sauce, salami, and remaining cheese before finishing. The vibe is casual comfort food—perfect for a quick breakfast, a relaxed brunch, or a weeknight meal when you want something satisfying without fuss.
Ingredients for Pizza Eggs
Main
- 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
Ingredient Notes (Substitutions, Healthy Swaps)
- Cheese: You can swap reduced-fat cheese for regular cheese if you prefer richer flavor; use the same weight. For lower sodium, use a low-sodium mozzarella or a light grating of parmesan.
- Eggs: Any size-large egg works. For a fluffier texture, separate yolks and whites and beat whites until slightly foamy, then fold back in (optional).
- Passata: Use 1 tbsp tomato sauce, canned tomato puree, or even a spoonful of tomato paste thinned with a little water as a swap.
- Salami: Substitute with turkey salami, cooked chicken sausage slices, or omit for a vegetarian version. If you want less fat, use thin turkey slices or omit the meat and add a few chopped olives.
- Mixed herbs: Dried mixed herbs or Italian seasoning both work. Fresh basil or parsley as a final garnish gives a brighter finish.
Step-by-Step Instructions
Step 1 – Heat the pan and form the cheese base
- Place a non-stick frying pan over medium heat. Sprinkle half the grated cheese evenly across the pan to form a thin layer.
- Let the cheese melt and cook until the edges turn golden and slightly crisp.
Visual cue: The cheese should look glossy and have small brown spots around the edges.
Step 2 – Whisk the eggs
- While the cheese melts, crack the eggs into a bowl and whisk until smooth and slightly frothy.
Visual cue: The eggs should be uniform in color with tiny bubbles on top.
Step 3 – Pour eggs over the melted cheese
- Pour the whisked eggs gently over the melted cheese layer. Immediately reduce heat to medium-low and cover the pan.
- Cook until the egg bottom sets and turns lightly golden but the top still looks slightly soft.
Pro cue: Keep the heat medium-low so the bottom cooks evenly without burning the cheese.
Step 4 – Flip or fold the egg-cheese base
- Carefully flip the egg-cheese base using a spatula, or fold it in half if that feels safer. Work slowly to keep the shape intact.
Visual cue: The underside should be lightly golden and set before flipping.
Step 5 – Add sauce, salami, and remaining cheese
- Spread 1 tbsp passata over the cooked side. Arrange the salami slices on top and sprinkle the remaining grated cheese evenly.
- Cover the pan and cook for 1–2 minutes more, until the cheese melts and the toppings are heated through.
Pro cue: If the cheese isn’t melting after 2 minutes, lower the heat, cover, and let steam for a bit longer to avoid overcooking the egg.
Step 6 – Serve and finish
- Slide the Pizza Eggs onto a plate and top with mixed herbs. Serve hot.
Visual cue: Melty cheese covering the top and herbs brightening the finish.
Pro Tips for Success
- Use a good non-stick pan to make flipping or folding easier and to prevent sticking.
- Grate the cheese fresh if possible; pre-shredded cheese often contains anti-caking agents that can affect melting.
- Don’t overheat the pan—medium to medium-low heat gives the best balance between crisp edges and a tender egg center.
- Covering the pan traps steam and helps cook the top without flipping too soon.
- If you like a runny yolk, stop cooking when the top still looks slightly soft; residual heat will finish it in the pan.
- For crispier cheese edges, let the cheese melt a little longer before pouring the eggs.
- Use a thin, flexible spatula for easier flipping and less breakage.
- Taste the salami before adding salt; cured meats can add a lot of sodium so you may not need extra salt.
Flavor Variations
- OPTIONAL: Margherita-style – replace salami with two halved cherry tomatoes and a sprinkle of fresh basil after cooking.
- OPTIONAL: Spicy kick – add a pinch of red pepper flakes or a thin drizzle of hot sauce over the passata.
- OPTIONAL: Veggie boost – add thinly sliced mushrooms or bell pepper on top of the passata before the final cover.
- OPTIONAL: Herb-forward – mix chopped fresh basil and oregano into the whisked eggs for a green, fragrant base.
- OPTIONAL: Cheesy upgrade – add a small sprinkle of grated parmesan on top after cooking for a nutty finish.
- OPTIONAL: Light version – use more egg whites (e.g., 2 whole eggs + 1–2 egg whites) and turkey salami to reduce fat while keeping volume.
Serving Suggestions
- Serve with buttered toast or crusty bread to mop up the saucy topping.
- Pair with a crisp green salad dressed in lemon and olive oil for a lighter meal.
- Offer pickles or roasted peppers on the side to cut through the richness.
- Add a side of fresh fruit for brunch balance.
- Plate with a small bowl of mixed olives for a Mediterranean touch.
- Serve as an easy dinner with oven-roasted new potatoes.
- For extra comfort, place Pizza Eggs on a warmed flatbread and fold like a sandwich.
Make-Ahead, Storage & Reheating
- Make-ahead: You can grate cheese and slice salami up to 24 hours before using. Whisk eggs just before cooking for best texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently in a non-stick pan over low heat until warmed through, or microwave in 20–30 second bursts. Cover with a lid when reheating on the stove to keep the egg moist.
- Texture changes: Reheated eggs will be firmer and less runny. For a fresher feel, reheat lightly to preserve some softness.
Storage and Freezing Instructions
- Freezing is not recommended. The egg texture changes a lot when frozen and thawed, often becoming watery or rubbery.
- Instead of freezing the cooked dish, freeze grated cheese and sliced salami separately if you plan to make Pizza Eggs later. Keep eggs fresh in the fridge and make the dish fresh for best results.
- If you must freeze, wrap tightly and use within 1 month; expect a change in texture and reheat slowly from thawed in the fridge.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~243 kcal | ~17.5 g | ~1 g | ~17 g | ~0 g | ~575 mg
Estimates vary by brands and portions.
FAQ About Pizza Eggs
Q: My cheese burned before the eggs set. What happened?
A: The pan was too hot. Lower the heat to medium-low and wait until the cheese is just golden before adding eggs.
Q: How do I get a runny yolk while cooking the egg base?
A: Cook the base until the bottom sets but the top still looks soft, then flip or fold briefly. Residual heat will leave the yolk tender.
Q: Can I make this without salami?
A: Yes. Omit the salami or replace with turkey salami or cooked veggie slices like mushrooms.
Q: The egg came out watery. How do I avoid that?
A: Whisk the eggs well and cook covered on medium-low. If the pan is too hot or you overcrowd the pan, the eggs can release water.
Q: How many does this recipe serve?
A: This recipe is sized to serve about 2 people as a modest meal. Adjust by using a larger pan and more ingredients for more servings.
Q: Can I use pre-shredded cheese?
A: You can, but fresh-grated cheese melts more smoothly and crisps better at the edges.
Notes
- Use a shallow, even layer of cheese for the base so the eggs cook evenly.
- If flipping feels risky, fold the egg-cheese base in half instead—same flavor, less stress.
- Garnish with fresh herbs right before serving to keep them bright and green.
- For crisper edges, let the cheese brown a touch longer before adding eggs.
- Keep the passata measure exact; too much tomato can make the top soggy.
Troubleshooting
- Bland flavor: Add a pinch of salt or a light sprinkle of black pepper before serving.
- Overcooked, dry eggs: Lower heat and reduce cook time; remove from heat while top still slightly soft.
- Burnt cheese: Use lower heat; watch cheese closely and remove when golden, not dark brown.
- Sticking to pan: Use a reliable non-stick pan and a little spray or oil if needed—reduced-fat cheese can stick more.
- Salami too salty: Use fewer slices or rinse briefly and pat dry, or swap to a low-sodium meat.
- Cheese not melting: Cover the pan and give it an extra minute on low heat to steam the cheese into melting.
Final Thoughts
Pizza Eggs are a simple, tasty way to get pizza flavor in minutes using eggs, cheese, and a bit of passata and salami. They work for busy mornings, quick dinners, or a relaxed weekend brunch—no oven or special tools required. Try the basic recipe as written, then tweak the toppings to match your mood.
Conclusion
For another take on easy, protein-packed egg dishes that pair well with this recipe, see the detailed Pizza Eggs – Encharted Cook page for inspiration and serving ideas.
Pizza Eggs
Ingredients
Main ingredients
- 3 pieces eggs Any size large eggs work.
- 60 grams reduced-fat cheese, grated Can substitute with regular cheese.
- 1 tablespoon passata Can substitute with tomato sauce or thinned tomato paste.
- 20 grams salami, sliced Can substitute with turkey salami or omit for a vegetarian version.
- to taste mixed herbs Dried mixed herbs or Italian seasoning work well.
Instructions
Preparation
- Heat a non-stick frying pan over medium heat and sprinkle half the grated cheese evenly across the pan to form a thin layer.
- Let the cheese melt and cook until the edges turn golden and slightly crisp.
- While the cheese melts, crack the eggs into a bowl and whisk until smooth and slightly frothy.
- Pour the whisked eggs gently over the melted cheese layer, immediately reduce heat to medium-low, and cover the pan.
- Cook until the egg bottom sets and turns lightly golden but the top still looks slightly soft.
- Carefully flip the egg-cheese base using a spatula, or fold it in half if preferred.
- Spread the passata over the cooked side, arrange salami slices on top, and sprinkle the remaining grated cheese evenly.
- Cover the pan and cook for 1–2 minutes more until the cheese melts and the toppings are heated through.
- Slide the Pizza Eggs onto a plate, top with mixed herbs, and serve hot.