Breakfast Pizza! Yes, its a thing.

EGG-CRUST BREAKFAST PIZZA WITH PEPPERONI, OLIVES, MOZZARELLA, AND TOMATOES

Who says you can't have pizza for breakfast? This egg-crust breakfast pizza is a protein-packed twist on a classic favorite, perfect for a quick, satisfying morning meal. With savory turkey pepperoni, fresh tomatoes, olives, and melted mozzarella, this dish delivers all the pizza flavors you love—without the carbs. It's easy to make, endlessly customizable, and a great way to switch up your breakfast routine. Plus, it’s ready in under 15 minutes!

Equipment
You’ll need an 8-inch nonstick omelet pan.

Ingredients

1-2 tsp olive oil (depending on your pan)

2 eggs, beaten well

4-5 small grape tomatoes, thinly sliced

6 slices turkey pepperoni, cut in half to make half-moon pieces

6 - 8 black olives, thinly sliced

1 oz low-fat mozzarella, cut into small cubes

Spike Seasoning, to taste (about 1/2 tsp)

Dried oregano, to taste (about 1/4 tsp)

Method

Preheat broiler in oven or small toaster oven.  Break eggs into a small bowl and beat well. Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes.

Add olive oil to the omelet pan and heat over medium heat until the pan is starting to get hot, about 1 minute. Add the eggs, season with Spike Seasoning and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.

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.) Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes.

Place pan under the broil 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. Enjoy!