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Easy Baked Pizza Eggs
Daniel Hayes

Easy Baked Pizza Eggs

A high-protein, low-carb breakfast that delivers all the flavors of a classic pepperoni pizza in one skillet.
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Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Marinara sauce (alcohol-free)
  • 4 large Eggs
  • 1/2 cup Shredded Mozzarella cheese
  • 2 tbsp Grated Parmesan cheese
  • 1/4 cup Mini pepperoni slices
  • 1/2 tsp Dried oregano
  • 1 pinch Red pepper flakes (optional)
  • 2 leaves Fresh basil, torn

Equipment

  • 8-inch Oven-Safe Skillet Cast iron works best.
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pour the marinara sauce into an 8-inch oven-safe skillet or a small baking dish. Spread it evenly over the bottom.
  3. Use a spoon to create four small wells in the sauce. Carefully crack one egg into each well.
  4. Sprinkle the shredded mozzarella and Parmesan evenly over the sauce (try to leave the yolks exposed for a better look). Top with mini pepperoni and dried oregano.
  5. Place the skillet in the oven and bake for 12-15 minutes. The whites should be set, but the yolks should still be slightly jiggly.
  6. Remove from the oven. Garnish with fresh basil and red pepper flakes if desired. Serve immediately.

Notes

Ensure your marinara sauce does not contain wine. Serve with crusty bread for dipping if not keeping it low-carb.