Say hello to your new favorite recipe! This pizza’s simplicity and convenience will save the day when you are rushed to make a meal or are low on groceries. You can enjoy it for breakfast through dinner and served hot or cold. Fluffy and soft in texture and filled with your choice of delicious veggies—this low carb breakfast pizza with cheddar cheese is a no brainer!

I can’t think of a more versatile and easy dish than a pizza. Side note: if you haven’t tried a breakfast pizza before, you will definitely be hooked after eating this one! Similar to a frittata, this pizza has a springy, custard-like texture in the center and is crispy around the edges. The best part is that you will probably have the main ingredient already— EGGS!



Additionally, you can throw whatever forgotten vegetables you have in the fridge into this pizza. It doesn’t matter if it’s a slightly squishy zucchini, half a bell pepper or even just a handful of spinach. The magic is that it’ll still taste divine and will help you use up your leftovers in a pinch. Another plus, you can use whatever cheese you have on hand. We used cheddar cheese, but mozzarella and Gruyere are fantastic options as well.



Most importantly, this low carb pizza can be enjoyed at any time, for any meal- not just breakfast. Whether it’s for a Sunday brunch or a weeknight dinner, this tasty dish will hit the spot. It also doubles as wonderful leftovers that can be eaten the next morning for a quick breakfast. What’s even better is that this breakfast pizza can be eaten hot, room temperature or cold. No matter the time or occasion, this recipe will be a family favorite!

Ingredients:

8 large eggs, whisked

1/3 cup milk or heavy cream

1 cup white onion, diced

green bell pepper

red bell pepper

yellow bell pepper

1 cup cheddar cheese, shredded

1 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

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Directions:

Preheat the oven to 350 degrees F. Beat the eggs, milk, cheese, salt and pepper together in a medium bowl. Heat the olive oil in a pan over medium-high heat. Saute onions and peppers for about 6-8 minutes until soft. Set aside. Place onions and peppers into the egg mixture and stir to combine. Coat a 9 or 10-inch cake pan with cooking spray. Pour the filling into the greased cake pan. Bake for 20-30 minutes or until the eggs are just set. Remember, you don’t want your pizza to get too dry. It should have a custard-like texture. Remove from the oven and let the pizza cool for about 5 minutes. Sprinkle on top your desired amount of cheddar cheese. Slice into wedges and serve.

Tips:

You can substitute the peppers in this recipe for tons of different veggies: zucchini, mushrooms, tomatoes, broccoli, spinach, arugula, etc.

You can substitute cheddar cheese for mozzarella, Parmesan, Gruyere, goat cheese or whatever cheese you prefer. Also, if you want the cheese to be melted on top just stick the pizza back into the oven on the broil setting for a few minutes.

An oven-safe skillet or seasoned cast-iron skillet will be the best cookware for this pizza. However, if you don’t have one than a cake or pie pan will work just fine.