Low Carb Breakfast Pizza

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PREP: 5 minutes

COOK: 15 minutes

Nut-Free, Gluten-Free


large eggs
1 cup
shredded mozzarella cheese, divided
1/4 cup
tomato sauce
1/2 tsp
dried oregano
1/4 cup
hot banana peppers
1/4 cup
pepperoni slices
1/4 cup
fresh basil
Salt and pepper to taste


Preheat the oven to 425ºF.

In a large measuring cup, whisk together the eggs, half of the cheese, salt, and pepper. Set it aside.

Heat a large cast iron skillet over medium heat. Pour in the egg mixture, gently stirring until the eggs begin to set, about 2 minutes. Spoon the tomato sauce over the eggs and season with the oregano. Top with the remaining cheese, the hot peppers, and pepperoni slices.

Bake the breakfast pizza until the eggs have completely set and the cheese is melted, about 10 to 12 minutes. Broil the pizza until the cheese is lightly golden, about 1 to 2 minutes.

Serve immediately with the basil or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)250
Total Fat (g)19
Saturated fat (g)8
Cholesterol (mg)310
Sodium (mg)470
Total Carbohydrate (g)3
Total Sugars (g)2
Protein (g)18
Vitamin D (mg)2
Calcium (mg)194
Iron (mg)1
Potassium (mg)220