Sheet Pan Pepperoni Pizza Eggs: A Quick One-Pan Breakfast Step-by-step instructions

Before you start

Before you start, heat the oven to 350°F (175°C) and line a sheet pan with parchment paper. Gather your ingredients: eggs, diced red bell pepper, sliced black olives, pepperoni slices, shredded mozzarella, and dried Italian herbs.

Crack the eggs into a large bowl and whisk them until well blended. Dice the red pepper if you haven't already, and measure out the olives and cheese. Having everything ready will make the assembly quick and stress-free.

Instructions

Mix and Pour

1. 1Prepare the egg mixture
   Heat the oven to 350°F (175°C). Line a sheet pan with parchment paper. In a large bowl, whisk the eggs until the yolks and whites are fully combined. Stir in the diced red bell pepper and sliced black olives.
   Look for The eggs should be a uniform yellow with the peppers and olives evenly distributed.
   Tip Whisk thoroughly to ensure the eggs bake evenly and set into a cohesive layer.
2. 2Pour eggs into the pan
   Pour the egg mixture into the prepared sheet pan, tilting it gently so the eggs cover the bottom in an even layer.
   Look for The eggs should spread to the edges of the pan without pooling too thickly in any spot.
   Tip Use a spatula to nudge any stray pepper or olive pieces into place.

At the end of this phase, you should have a well-beaten egg mixture with the red peppers and olives evenly distributed. The mixture should be a uniform pale yellow, and the pan should be lined with parchment paper, ready to receive the eggs. The eggs should be poured into the pan in an even layer, spreading to the edges without pooling too deeply.

Top and Bake

3. 3Top with pepperoni
   Arrange the pepperoni slices evenly over the egg mixture, spacing them so each bite gets a bit of crispy pepperoni.
   Look for The pepperoni should cover the surface but not overlap too much.
   Tip For extra crispiness, press the pepperoni gently into the eggs.
4. 4Add the mozzarella and herbs
   Sprinkle the shredded mozzarella evenly over the entire pan, then scatter the dried Italian herbs on top.
   Look for The cheese should cover the eggs and pepperoni in a light, even layer.
   Tip Use a generous hand with the herbs for a more pronounced pizza flavor.

After adding the pepperoni and mozzarella, the pan should look like a pizza: pepperoni slices scattered across the surface, with a blanket of shredded mozzarella and herbs covering everything. The cheese should be evenly distributed, and the pepperoni should be arranged so that each slice has room to crisp up. The pan is now ready for the oven.

Bake and Serve

5. 5Bake until the eggs are set
   Bake for 18 to 22 minutes, until the eggs are fully set and no longer moist on the surface. The cheese should be melted and lightly golden, and the pepperoni should be crisp at the edges. To check doneness, insert a knife into the center; it should come out clean.
   Look for The eggs should be firm to the touch and the cheese bubbling with browned spots.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil for the last few minutes.
6. 6Cut and serve
   Remove the pan from the oven and let it cool for a couple of minutes. Use a spatula to cut the egg bake into squares and lift them out of the pan.
   Look for The squares should hold their shape and lift cleanly from the parchment.
   Tip Serve warm, with a sprinkle of extra herbs if desired.

When the eggs are done, the surface should be golden and the cheese melted and bubbly. The pepperoni should be crisp and slightly curled at the edges.

The eggs should be firm to the touch, and a knife inserted in the center should come out clean. The aroma will be a savory blend of melted cheese, pepperoni, and herbs. Let it cool for a few minutes before cutting into squares and serving.

Common mistakes

One common mistake is overbaking the eggs, which can make them dry and rubbery. Keep a close eye on the pan during the last few minutes of baking. Another pitfall is using a pan that's too small, causing the eggs to be too thick and take longer to cook.

Ensure your sheet pan is large enough for a thin, even layer. Finally, resist the urge to stir the eggs after they go into the oven—this will break up the set structure and create a scrambled texture.

How to tell it’s done

The eggs are done when they are fully set and no longer moist on the surface. A knife inserted into the center should come out clean, and the internal temperature should reach at least 160°F (71°C).

The cheese should be melted and lightly browned in spots, and the pepperoni should be crisp at the edges. If the top is browning too quickly, cover loosely with foil and continue baking until the eggs are set.

• Egg dishes: 160°F (71°C) in the thickest part