Pizza Eggs are a fast, cozy twist on breakfast that feels like you melted a mini pizza right in your skillet. This simple combo — eggs, reduced-fat cheese, passata, and a few salami slices — comes together in under 10 minutes for a warm, savory meal that works for breakfast, a quick lunch, or even a light dinner. Whether you want a low-fat cheese omelette with pizza flavors or a quick breakfast pizza for one, this is one of those recipes you’ll make again and again.
Why you’ll love this dish
This recipe delivers big flavor with minimal fuss: crispy cheese edges, soft cooked eggs, tangy passata, and salty salami. It’s budget-friendly, low-prep, and ideal for busy mornings or lazy weekends when you want something comforting without a lot of cleanup.
“Crispy, cheesy, and ready in minutes — the perfect weekday treat!” — happy home cook
This dish also works as an eggs and cheese skillet alternative to heavier breakfasts and is easy to tailor to kids or picky eaters.
How this recipe comes together
The method is straightforward: create a crisp cheese base, pour in whisked eggs, cook gently, flip once, then top with sauce, salami, and the remaining cheese to finish. You end up with a pizza-flavored egg round that’s handheld-easy or plate-ready in minutes — a true easy brunch recipe.
What you’ll need
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
Substitutions and notes:
- Swap salami for pepperoni, cooked bacon, or sautéed mushrooms for a vegetarian option.
- If you prefer a softer finish, use full-fat cheese instead of reduced-fat.
- For a lighter, tangier twist, try a spoonful of cottage cheese in place of half the grated cheese — see cottage cheese egg recipes for ideas.
How to prepare it
- Heat a non-stick frying pan over medium. Scatter half the grated cheese in an even layer across the pan and let it melt until it’s bubbling and the edges begin to crisp.
- While the cheese melts, crack the eggs into a bowl and whisk until smooth and combined.
- Pour the whisked eggs gently over the melted cheese, then cover the pan with a lid. Cook until the bottom is set and golden — about 2–3 minutes.
- Use a wide spatula to carefully flip the egg-cheese base so the cooked side is now on top.
- Spread the passata over the cooked surface, arrange the salami slices, and sprinkle the remaining grated cheese over everything.
- Cover the pan again for a minute or two, until the cheese melts and the toppings are warmed through.
- Slide onto a plate, sprinkle with mixed herbs, and serve immediately.
Best ways to enjoy it
Serve Pizza Eggs with a crisp green salad, sliced avocado, or crunchy sourdough toast to add texture. For brunch, pair with fruit and a sparkling beverage; for a quick dinner, a simple tomato-cucumber salad or steamed greens keeps it balanced. Add chili flakes or hot sauce if you like a spicy kick.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in a non-stick pan over low heat or in a microwave for 30–60 seconds until warmed through.
- Freezing: This dish is best fresh — freezing will change the egg texture. If you must freeze, wrap tightly and consume within 1 month; thaw overnight in the fridge and reheat gently.
- Reheating tip: To avoid rubbery eggs, reheat low and slow on the stovetop with a splash of water or tomato sauce and a lid to steam gently.
Helpful cooking tips
- Use a wide, non-stick skillet and a thin spatula for easier flipping.
- Let the cheese crisp well before pouring the eggs — that crisp layer gives the dish its pizza-like texture.
- If flipping feels scary, slide the set egg-cheese onto a plate, then invert it back into the pan to top and melt the remaining cheese.
- For a lighter finish, remove from heat just as the center sets; residual heat will finish cooking. For more inspiration involving cottage cheese swaps, check out cottage cheese egg ideas.
Different ways to try it
- Veggie pizza eggs: use sautéed bell peppers, onions, and sliced mushrooms instead of salami.
- Margherita style: swap salami for fresh basil and a few cherry tomato halves with mozzarella.
- Spicy version: add jalapeños and pepper jack cheese for heat.
- Keto-friendly: keep the cheese generous and skip the passata for a low-carb, high-fat variant.
Common questions
Q: Can I make this for more than one person?
A: Yes — use a larger pan, double the ingredients, and cook in the same way. You may need to cook in batches for even results.
Q: Is passata necessary?
A: Passata adds a fresh tomato flavor, but you can substitute a spoonful of tomato sauce or omit it for a drier, more cheese-forward result.
Q: Can I use pre-shredded cheese?
A: Yes — pre-shredded cheese works fine, but freshly grated melts a bit creamier and can crisp better at the edges.
Internal link suggestions (anchor text only, no URLs):
Cottage Cheese Egg Recipes
Cottage Cheese Egg Ideas
Pizza Eggs
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
Pizza Eggs are a fast, cozy twist on breakfast, combining eggs, reduced-fat cheese, passata, and salami in under 10 minutes.
Ingredients
- 3 eggs
- 60g reduced-fat cheese, grated (approx. 2 oz)
- 1 tbsp passata (about 15g)
- A few slices of salami (approx. 20g)
- Mixed herbs, to top
Instructions
- Heat a non-stick frying pan over medium. Scatter half the grated cheese in an even layer and let it melt until bubbling and edges are crisp.
- Whisk the eggs in a bowl until smooth.
- Pour whisked eggs gently over the melted cheese, then cover the pan with a lid. Cook until the bottom is set and golden, about 2–3 minutes.
- Carefully flip the egg-cheese base so the cooked side is now on top.
- Spread passata over the cooked surface, arrange salami slices, and sprinkle remaining grated cheese.
- Cover the pan again for another minute or two until cheese melts and toppings are warmed through.
- Slide onto a plate, sprinkle with mixed herbs, and serve immediately.
Notes
Use a wide, non-stick skillet and thin spatula for easier flipping. For a lighter finish, remove from heat just as the center sets.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 400mg