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Low Carb Breakfast Pizza

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This low carb breakfast pizza would be great for breakfast, lunch or dinner. An easy and tasty meal that is only 2.1g net carbs! 

This low carb breakfast pizza would be great for breakfast, lunch or dinner. An easy and tasty meal that is only 2.1g net carbs!

I love breakfast food, even though I’m not a huge breakfast eater. I can eat eggs any time of the day and when Sunday Supper came up with an egg theme for this week’s supper, I knew right away I wanted to make a low carb breakfast pizza. I used all my favorite pizza toppings  like sausage and sweet peppers and adapted them to a frittata like crust. The result was delicious and I like that it was low carb too. I’m always making those low carb recipes. 🙂

The beauty of this recipe is that you can put anything you want as a topping. Bacon of course would be yummy but you can also do a traditional pepperoni pizza with red sauce and mozzarella. I tried that recently and it was great! Or you can do a arugula, red onion and goat cheese. Lots of combinations would work well.

This low carb breakfast pizza would be great for breakfast, lunch or dinner. An easy and tasty meal that is only 2.1g net carbs!

This was very easy to make in my cast iron skillet. You must use an oven safe pan. I browned the sausage separately and microwaved the peppers too. So to make the egg “crust” you whisk a dozen eggs and cream and cook on the stove for about 5 minutes or until you see the sides set up. Then transfer to the oven to cook for another 15 minutes. When you pull it out it will be big and puffy. At least mine was. I actually had a deflate it a bit to get it flat so I could add the toppings. Set under the broiler to melt the cheese.

Low Carb Breakfast Pizza REcipe

  • brown sausage separately and microwave peppers
  • whisk eggs and cream and cook in an oven safe skillet for about 5 minutes so sides set up
  • bake eggs for 15 minutes to make crust
  • add toppings and set under broiler for 3 minutes until cheese is melted

This low carb breakfast pizza would be great for breakfast, lunch or dinner. An easy and tasty meal that is only 2.1g net carbs!

Since the toppings were already cooked, I just layered the cheese and toppings and set it under the broiler until the cheese was nice and melted.

Low Carb Breakfast Pizza

This low carb breakfast pizza would be great for breakfast, lunch or dinner. An easy and tasty meal that is only 2.1g net carbs!

And that is all she wrote.  Let it cool for a few minutes and then slice and eat. Delicious! A meal for anytime of the day. I even froze 2 pieces and have had them for lunch. I hope you like this simple low carb breakfast pizza. The nutrition per slice is:

307 cals /24.3g fat / 2.6g carbs / 0.5g fiber / 18.4g protein = 2.1g net carbs.

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This low carb breakfast pizza would be great for breakfast, lunch or dinner. Easy and tasty meal. Only 2.1g net carbs!
5 from 2 votes
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Low Carb Breakfast Pizza

This low carb breakfast pizza would be great for breakfast, lunch or dinner. An easy and tasty meal that is only 2.1g net carbs!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 307 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 12 eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 oz sausage
  • 2 cups peppers sliced
  • 1 cup cheese shredded

Instructions

  1. Preheat oven to 350 degrees.
  2. Add peppers to microwave for 3 minutes.
  3. Brown sausage in cast iron skillet.
  4. Take out and set aside.
  5. Mix eggs, cream, salt and pepper together and add to skillet.
  6. Cook for 5 minutes until the sides start to set up.

  7. Add to oven and bake for 15 minutes.

  8. Take out and add sausage, peppers and cheese.
  9. Set under broiler for 3 minutes.
  10. Let sit for 5 minutes.
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This low carb breakfast pizza would be great for breakfast, lunch or dinner. Easy and tasty meal. #SundaySupper

And now it’s time to check out these other great Egg-tastic dishes at Sunday Supper Movement. 

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  5. Divine! Your frittata truly looks like pizza, Denise =) Thank you for providing a recipe for this breakfast at supper loving Ninja Baker =)

    P.s. Always happy, too to add another great recipe for my iron skillet.

    Reply

  14. This looks great, Can I get someone to give me a cast iron skillet size to use please, it looks like 10″ or 12″. Thank you.

    Reply

  15. I want to make this breakfast pizza but note that your recipe calls for cream while a woman commented that it had eggs and cream cheese. Which is it please, cream or cream cheese. Much thanks.

    Reply

    • Hi Diana,
      The recipe calls for cream not cream cheese. I see that comment but I think she meant cream. Regardless it’s cream.
      Thanks for stopping by!

      Reply

  16. Looks delicious ????… Please I want to know the type of cream to use….. And also the one to use for an egg less mayonnaise

    Reply

    • Hi, I used a heavy cream to keep the carbs lower. As for an eggless mayonnaise, I’m sorry but I have never made that so I’m not much help with that. Thanks for stopping by!

      Reply

    • Hi Sherry, it was a typo and thank you for pointing that out. Ugh! I meant peppers as in sliced peppers. I’ve fixed it. Thanks for letting me know about that and sorry for the inconvenience.

      Reply

    • If you have an oven safe skillet or pan you can use that. I’m sure you could bake it too, that is put it straight into the oven, but I would not be sure it would take to bake. Hope that helps!

      Reply

  19. love your recipes so much that I signed up for your newsletter/blog by email, but I haven’t gotten a confirmation email yet.

    Reply

    • Hi Kelly, I’m in the process of updating my mailing list. I will make sure you are on our email list and you should get a newsletter this afternoon since I just published a post today. If you don’t, please let me know. Sorry for the confusion.

      Reply

    • Hi Jess,
      It was fine once I reheated it. I just put it in the microwave but not for too long. Just a minute or two until it was heated through.
      Hope that helps!

      Reply

  22. I just made this, this morning and it was delicious. My husband loved it too. Just found my to go to pizza. For 2.1 g of carbs???? Can’t beat that.

    Reply

    • Hi Heather,
      Let me think…..what about coconut milk? Not sure if that would be funky with the coconut taste. You could just try it with straight eggs. It probably won’t rise very much but that doesn’t really matter. I think that might be your best bet. Just don’t add the cream. Good luck! Let me know if it works out.

      Reply

  24. Good recipe, will definitely be making again! With my oven safe square pan, the eggs were pretty thick. I would do 9 eggs and 6 tbsp of heavy cream next time to thin out the egg base for a more equal balance of eggs to toppings. I topped with bacon, Sharp cheddar, pimentos, and banana peppers…yum.

    Reply

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