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Kalyn's Kitchen

Low-Carb Egg-Crust Breakfast Pizza

If you’re a fan of cold pizza for breakfast, you’ll love making this Low-Carb Egg-Crust Breakfast Pizza! I use pepperoni and olives on my breakfast pizza, but choose whichever pizza toppings are your personal favorites.

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Low-Carb Egg-Crust Breakfast Pizza found on KalynsKitchen.com

In college my idea of the perfect breakfast was cold pizza, and every pizza had to have pepperoni and black olives. So I guess it’s not surprising that when the idea for this Low-Carb Egg-Crust Breakfast Pizza popped into my mind a few years ago, it had to be pepperoni and olive breakfast pizza. I still like this for a quick breakfast that’s loaded with flavor. If the idea of pepperoni and olives for breakfast doesn’t appeal to you, please try this egg-crust pizza with your own favorite pizza toppings.

I absolutely loved the Low-Carb Egg-Crust Breakfast Pizza, but it took me five attempts to get it just right.  This final version fits my vision of an egg-crust pizza for breakfast with not too much egg and a lot of pizza toppings. And if you’d prefer a vegetarian pizza, check out my Low-Carb Egg-Crust Vegetarian Breakfast Pizza to see what toppings I used for that one!

The best thing about this egg-crust breakfast pizza is definitely the pizza flavors with a combination I always enjoy, but the fact that this can be on the table in 20 minutes (or maybe even a little less) makes it even better; enjoy!

Low-Carb Egg-Crust Breakfast Pizza found on KalynsKitchen.com

How to Make Low-Carb Egg-Crust Breakfast Pizza:

(Scroll down for complete printable recipe.)

  1. Beat two eggs until they’re well mixed.
  2. Get your seasonings ready.  (And don’t you love my well-used spice jars?  I keep my spices in drawers so they need labels on the top.)
  3. For this breakfast pizza I used thinly sliced grape tomatoes, thinly sliced black olives, pepperoni cut in half, and cubes of mozzarella.
  4. Heat some olive oil in an 8 inch non-stick omelet pan over medium heat. I used this Calphalon 8-Inch Nonstick Omelet Pan (affiliate link) which I love! 
  5. Add the egg, season with Spike Seasoning (affiliate link) and oregano, and cook until eggs are about half set.
  6. Then add half the tomatoes, pepperoni, olives, and mozzarella, followed by another layer of the four ingredients. 
  7. Be sure to end with cheese so there’s some cheese on the top.  (When I didn’t layer the ingredients, the heavier things sunk to the bottom.)
  8. Cover the pan and cook 3-4 minutes, until eggs are not quite completely set.
  9. The next photo is how it looked when I put it under the broiler, followed by the after shot.  This was about 4 minutes in my toaster-oven broiler, but probably less time in a large oven broiler.
  10. Delicious! And almost as good as cold pizza for breakfast!

Low-Carb Egg-Crust Breakfast Pizza found on KalynsKitchen.com

More Pizza Flavors for Breakfast:

Scrambled Egg Breakfast Pizza ~ Barbara Bakes
Baked Eggs with Mushrooms and Parmesan ~ Kalyn’s Kitchen
Mini Pizzas for Breakfast ~ Give Recipe
Low-Carb Egg-Crust Vegetarian Breakfast Pizza ~ Kalyn’s Kitchen

Low-Carb Egg-Crust Breakfast Pizza found on KalynsKitchen.com

Low-Carb Egg-Crust Breakfast Pizza

Yield 2 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

If you’re a fan of cold pizza for breakfast, you’ll love this Low-Carb Egg-Crust Breakfast Pizza!

Ingredients

  • 2 tsp. olive oil
  • 2 eggs, beaten well
  • 4 small grape tomatoes, thinly sliced
  • 6 slices of pepperoni, cut in half to make half-moon pieces
  • 8 black olives, thinly sliced
  • 1 oz. mozzarella, cut into small cubes
  • 1/2 tsp. Spike Seasoning
  • 1/4 tsp. dried oregano

Instructions

  1. Preheat broiler in oven or small toaster oven.
  2. Break eggs into a small bowl and beat well.
  3. Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes.
  4. Add olive oil to the omelet pan and heat over medium heat until the pan is starting to get hot, about 1 minute.
  5. Add the eggs, season with Spike Seasoning (affiliate link) and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.
  6. Sprinkle on half each of the tomatoes, pepperoni, olives, and mozzarella, followed by a second layer with half of each.  (Be sure there is plenty of cheese on the top layer.)
  7. Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes.
  8. Put pan under the broiler and cook until the cheese is nicely melted and the top is starting to brown,  about 2-3 minutes with oven broiler or 4-5 minutes in a small toaster oven broiler.  Serve hot

Notes

I use this Calphalon 8-Inch Nonstick Omelet Pan (affiliate link) which I love! You’ll need an 8-inch nonstick omelet pan to make a breakfast pizza that looks like mine.  (When I used a bigger pan, I didn’t like it as well with more egg.)

This recipe created by Kalyn, after five tries to get it just right!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 205Total Fat: 17gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 203mgSodium: 747mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 11g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Egg-Crust Breakfast Pizza found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Egg-Crust Breakfast Pizza is great for low-carb or Keto diets, and as long as you use low-fat turkey pepperoni and low-fat mozzarella, this egg-crust pizza would also be great for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Use Breakfast Recipes to find more recipes like this one. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    39 Comments on “Low-Carb Egg-Crust Breakfast Pizza”

  1. Hello, how do you combine two different types of recipes? I need no carb, no sugar, meatless recipes. Your recipes seem to meet my needs closer than others. Thank you.

    • I don’t think there are many recipes that can be called “no carb.” But most of my recipes don’t have sugar and if you scroll through the category for Low-Carb Recipes and look for the ones that are meatless there should be some that will work for you.

  2. YUM, my family & I will LOVE this! We’re SO busy, and we’re all going in different directions every morning, so we don’t have the time for a leisurely breakfast during the week. Many times, I make a (clean-out-the-fridge) Frittata for dinner on Thursday evenings, and we always enjoy it. I’ll definitely try out this recipe in the near future, but I’ll have to substitute Canadian Bacon (ea. slice cut into 4ths) for the Pepperoni, since (even though we’re Italian) none of us care for it. As a matter of fact, even Genoa salami might work well in this dish. Thanks for a lovely recipe, and another great idea.

  3. OK, you sold me. I’m going to try this. I can’t decide if I should wait until I have pepperoni or give it a go without. Decisions, decisions…

  4. Pingback: The Pretty Plus - Low-Carb Meals for All Week Long - The Pretty Plus

  5. I really like this recipe. Scrambled eggs with cheese gets really old after 3 days. I used turkey bacon because it is what I had on hand. Will definitely be using this recipe as a base for many breakfasts. Thanks so much!

  6. Thanks Jessica, hope you enjoy!

  7. This looks so good… I can't wait to try it when my family eats their regular pizzas! I love pizza, but unfortunately, the doughy crust doesn't love me. This is the perfect compromise!

  8. Lisa, so glad everyone enjoyed it!

  9. Hey! Finally a Paleoesque recipe I can get into. Not only was it delicious, but even the kids liked it! Thanks so much for sharing.

  10. This turned out beautifully – I'll use this recipe again! I threw in a little baby spinach to get some greens in too.

  11. Sally, so glad you enjoyed it!

  12. Ahh! This was lovely! I changed it a bit to make it more pizza-y.

    I added tomato sauce, I mixed about a tablespoon in with the eggs along with italian seasoning, then put the rest of the serving on top of the toppings before I added the cheese.

    I don't have a pan to put into a broiler, so I finished it off in the microwave, which worked pretty well, the cheese was still gooey.

    Will DEFINITELY to this again!

  13. Hey Kaylyn

    I love this idea! Although I am not a fan of Pizzas, I know my husband will love this delicious spin on Eggs and Cheese 😉

    Thank you so much #HUGSSS
    Kitto