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 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
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
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.
Low Carb Breakfast Pizza
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
-
Preheat oven to 350 degrees.
-
Add peppers to microwave for 3 minutes.
-
Brown sausage in cast iron skillet.
-
Take out and set aside.
-
Mix eggs, cream, salt and pepper together and add to skillet.
-
Cook for 5 minutes until the sides start to set up.
-
Add to oven and bake for 15 minutes.
-
Take out and add sausage, peppers and cheese.
-
Set under broiler for 3 minutes.
-
Let sit for 5 minutes.
THIS POST MAY CONTAIN AFFILIATE LINKS. FOR MORE INFO PLEASE VISIT OUR POLICIES PAGE.
And now it’s time to check out these other great Egg-tastic dishes at Sunday Supper Movement.
Tammi @Momma's Meals says
I’ve always wanted to make my own breakfast pizza! I can’t wait to try this because I love that it’s low carb and made in a skillet!
Denise says
Thanks for stopping by Tammi!
Kristen says
Denise, this is such a great idea and perfect for the low-carb crowd that is craving pizza!
Denise says
Thanks Kristen….that’s what I was going for.
Caroline says
Looks delicious!
Denise says
Thanks Caroline.
Liz says
Great idea! I’d park this in the fridge and eat a big wedge for my breakfast for the rest of the week!
Denise says
Thanks Liz! Since my hubby won’t eat eggs (crazy nut that he is) I ate half for lunch everyday and froze the rest.
The Ninja Baker says
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.
Denise says
I’m loving my cast iron skillet. I don’t know what took me so long to buy one. Thanks for stopping by!
Tara says
Love how bright and colorful this pizza is!
Denise says
Thanks Tara.
Cindy says
I’d eat this cold, too!
Denise says
Good idea! I don’t have any left but I will try that next time!
Renee @Reneeskitchenadventures says
I love how you made a crust from eggs and cream cheese! What a great idea!
Denise says
Thanks Renee!
Sue Lau says
We love eating lots of eggs for breakfast when we do low carb! I bet extra pieces reheat well too!
Denise says
They do reheat well. I even froze a few pieces for a quick lunch. Thanks for stopping by Sue!
Laura Dembowski says
Such a clever idea! Never thought to make an egg pizza.
Denise says
Hi Laura, I really liked it and next time I’m going for a pepperoni egg pizza. I’ll let you know how it turns out.
Sara says
Breakfast Pizza! My son would be all over this! Can’t wait to share it with him!
Denise says
Thanks Sara! I hope he likes it!
Karly Campbell says
I love the low-carb goodness and my kids will go bonkers over this whole “pizza for every meal” concept. You just get me!
Monica says
Eggs and Pizza, my two favorites! With dishes like this a low carb diet is no problem.
Denise says
Yes Monica, if only I could keep away from sweets. 😉
Paul Gietek says
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.
Denise says
Hi Paul,
It’s a 10 inch cast iron skillet. Please let me know if you have any other questions.
Diana says
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.
Denise says
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!
Mercy says
Looks delicious ????… Please I want to know the type of cream to use….. And also the one to use for an egg less mayonnaise
Denise says
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!
Sherry says
Does this really call for 2 cups pepper? Or was that a typo?
Denise says
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.
Amanda says
Can you cook this another way if you don’t have a cast iron skillet?
Denise says
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!
Kelly says
love your recipes so much that I signed up for your newsletter/blog by email, but I haven’t gotten a confirmation email yet.
Denise says
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.
Jess says
How was it once you reheated it (from being frozen)? How did you reheat it?
Denise says
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!
Haylee A. says
Hi, what do you mean by cream? Like cream cheese or like sour cream? Please and thank you
Denise says
Hi Haylee, I meant heavy whipping cream. I have added that to the recipe. Please let me know if you have any other questions.