Sheet Pan Pepperoni Pizza Eggs: A Quick One-Pan Breakfast Tips, FAQ & printable recipe

Tips for success

For the crispiest pepperoni, place the slices on top of the egg mixture without overlapping them too much. This allows the edges to brown and become crunchy while the center stays tender. You can also press the pepperoni lightly into the eggs to help them stay in place as the eggs bake and set.

If you prefer a softer, more custardy texture, bake for the shorter end of the time range. For a firmer, more sliceable result, bake longer. The beauty of this recipe is its flexibility—you can adjust the baking time to suit your texture preference. Just remember to check that the eggs are fully set before removing from the oven.

Variations

• Vegetable Supreme: Add sliced mushrooms, chopped spinach, and diced onions to the egg mixture for a veggie-packed version. Sauté the mushrooms and onions briefly before adding to soften them and concentrate their flavor.
• Spicy Sausage: Swap the pepperoni for cooked crumbled Italian sausage. Brown the sausage in a skillet before adding to the pan, and consider using hot sausage for an extra kick. The sausage adds a savory, hearty element.
• Mediterranean Twist: Replace the pepperoni with chopped sun-dried tomatoes, artichoke hearts, and feta cheese. Omit the mozzarella and use crumbled feta for a tangy, briny flavor. Add a sprinkle of dried oregano for an authentic Mediterranean touch.
• Bacon and Cheddar: Use crispy cooked bacon instead of pepperoni and sharp cheddar cheese instead of mozzarella. The smoky bacon pairs beautifully with the sharp cheddar, creating a classic breakfast combination that's both comforting and delicious.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezer

Freeze cooled squares in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat frozen or refrigerated squares in a 350°F (175°C) oven for 5-10 minutes, or microwave for 30-60 seconds, until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place squares on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes, or microwave individual portions for 30 to 60 seconds.

The eggs will keep their flavor and texture well, making them a great make-ahead breakfast option.

You can assemble the entire dish the night before: whisk the eggs, mix in the peppers and olives, pour into the prepared pan, top with pepperoni and cheese, cover, and refrigerate.

In the morning, bake straight from the fridge, adding 5 to 10 minutes to the baking time. This is a fantastic option for busy mornings or when entertaining guests.

Serving ideas

Serve the pepperoni pizza eggs warm, cut into squares, straight from the pan. They're delicious on their own or paired with a side of toast, roasted potatoes, or a simple green salad.

For a brunch spread, offer a variety of hot sauces or salsas for guests to customize their portions. The dish is hearty enough to be a main course but versatile enough to complement other breakfast favorites.

For a more polished presentation, transfer the squares to a platter and garnish with fresh basil or oregano. You can also serve them with a dollop of sour cream or a sprinkle of grated Parmesan for extra richness.

Whether you're serving a crowd or just making a quick weekday breakfast, this sheet pan creation is sure to become a go-to.

Frequently asked questions

Recipe card

Sheet Pan Pepperoni Pizza Eggs: A Quick One-Pan Breakfast

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 8 large eggs
• 1/2 cup diced red bell pepper
• 1/4 cup sliced black olives
• 3 oz pepperoni slices
• 1 cup shredded mozzarella cheese
• 1 tsp dried Italian herbs

Instructions

1. 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.
2. Pour the egg mixture into the prepared sheet pan, tilting it gently so the eggs cover the bottom in an even layer.
3. Arrange the pepperoni slices evenly over the egg mixture, spacing them so each bite gets a bit of crispy pepperoni.
4. Sprinkle the shredded mozzarella evenly over the entire pan, then scatter the dried Italian herbs on top.
5. 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.
6. 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.

Contains: eggs, milk

Estimated nutrition per serving

Calories

320

Protein

20 g

Carbohydrates

4 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.