Name: Pizza Frittata
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 2 cups diced bell peppers ((240 grams)); 1 cup sliced mushrooms ((70 grams)); 12 large eggs; 3/4 cup pizza sauce; 1/2 cup mozzarella cheese ((1.5 ounces)); 1/3 cup pepperoni, roughly chopped + more for topping ((about 1.5 ounces total)); 2 teaspoons garlic powder; 2 teaspoons dried oregano; 1/2-1 teaspoon red pepper flakes; salt and pepper, to taste; toppings - fresh basil, red pepper flakes, parmesan cheese, hot sauce...

Pizza for breakfast! No shame in leftover pizza for breakfast (we’ve all been here), but today we are making a pizza frittata!

It takes all of those pizza flavors – pizza sauce, pepperoni, cheese, and spices – and packs them into an easy frittata recipe. Of course, I snuck in some veggies for some micronutrients. They add a nice texture and flavor and make it almost like a supreme pizza!

The breakfast pizza casserole is packed with protein, veggies, and healthy fats for a savory and satisfying breakfast everyone will love. Even your picky eaters!

Close up of a pizza frittata with pepperoni topped with basil in a white skillet.

Why we love this pizza frittata

the flavor of pizza in breakfast form!
one pan (plus one bowl) dish – making it super easy to whip together!
works well for breakfast, brunch, lunch, or dinner
great for meal prep – the leftovers taste great and it works well for meal prep for a busy week

Pizza frittata ingredients

eggs
bell pepper
mushrooms
pizza sauce
garlic powder
dried oregano
red pepper flakes
pepperoni – diced and mixed in and also sliced on top
mozzarella cheese
olive oil
salt and pepper

White counter with a bowl of pizza sauce, a bowl of sliced mushrooms, a carton of eggs, a bowl of pepperoni, a bowl of sliced peppers, a bowl of spice, a bowl of salt and pepper, a bowl of shredded cheese, and a bowl of oil.

How to make a pizza frittata

Preheat oven to 350 degrees.
Heat a large enameled cast iron, cast iron, or oven-safe skillet over medium heat. Add 1 tablespoon oil and let it get hot, about 30 seconds. Add peppers with some salt and pepper and cook for 5 minutes, stirring occasionally. Add mushrooms and cook another 2-3 minutes.
While the vegetables cook, mix together the remaining ingredients. In a large bowl, add eggs and pizza sauce and whisk until combined. Add cheese (I like to save a little to sprinkle on top), chopped pepperoni, oregano, garlic powder, red pepper flakes, and salt and pepper. Mix well to combine, making sure the cheese is not stuck together.
Add egg mixture to the pan. Pour in egg mixture and let cook for 2-3 minutes until the bottom sets. Top with a little shredded cheese and pepperoni slices and bake for 25 minutes until eggs are firm and cooked through.
Enjoy! Top with toppings and serve with your favorite sides.

A bowl of whisked eggs mixed with red sauce.

A bowl of whisked eggs with pizza sauce, shredded cheese, spices, and sliced pepperoni.

A skillet with sautéed green bell peppers and sliced mushrooms.

White cast iron pan filled with a mixture of eggs, cheese, veggies, and pepperoni before it is cooked.

What to serve with a frittata

potatoes – oven roasted or made in the air fryer for some carbs
simple salad
toast
fresh fruit

Storage and reheating

fridge – let cool completely. Cut into pieces and store in a large glass container or individual containers.
freezer – bake frittata per the instructions and allow to cool completely. Cut into individual serving sizes and freeze each serving separately by wrapping them individually in foil or saran wrap. You can freeze it for up to 3 months. When ready to eat, place it in the fridge and allow it to defrost. Heat up when ready to eat.
reheating – to reheat, cook the microwave for a couple of minutes until warmed through. Frittatas can also be eaten cold if you don’t have somewhere to heat it up or prefer it cold.

Breakfast pizza casserole with pepperoni and veggies in a large white skillet. It is topped with fresh basil and red pepper flakes.

Substitutions and additions

eggs – you can use all whole eggs or a mix of whole and egg whites. Using egg whites will increase the protein.
veggies – use any veggies you like! The more the merrier. Zucchini, spinach, onion, and tomatoes would be good substitutes or additions.
pepperoni – any kind of pepperoni will work (pork, turkey…).
mozzarella cheese – any kind of cheese will work, mozzarella gives it that pizza taste.
olive oil – any kind of oil will work

More healthy breakfast recipes

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

Pepperoni pizza frittata topped with fresh basil in a large white cast iron skillet. It is on a kitchen towel with a ramekin of basil next to it.

4.59 from 12 votes

Pizza Frittata

Author: Kelly Nardo

This easy pizza frittata combines eggs, pepperoni, and cheese to make a delicious pizza-inspired breakfast, brunch, or dinner. Made in one pan and ready in about 35 minutes. Gluten-free and low-carb.

Print Recipe Pin Recipe

Course: Breakfast

Calories: 246kcal

Protein: 17.6g

Carbs: 7.9g

Fat: 15.9g

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

ingredients

1 tablespoon olive oil
2 cups diced bell peppers (240 grams)
1 cup sliced mushrooms (70 grams)
12 large eggs
3/4 cup pizza sauce
1/2 cup mozzarella cheese (1.5 ounces)
1/3 cup pepperoni, roughly chopped + more for topping (about 1.5 ounces total)
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2-1 teaspoon red pepper flakes
salt and pepper, to taste
toppings – fresh basil, red pepper flakes, parmesan cheese, hot sauce…

instructions

Preheat oven to 350 degrees.
Heat a large enameled cast iron, cast iron, or oven-safe skillet over medium heat. Add 1 tablespoon oil and let it get hot, about 30 seconds. Add peppers with some salt and pepper and cook for 5 minutes, stirring occasionally. Add mushrooms and cook another 2-3 minutes.
While the vegetables cook, mix together the remaining ingredients. In a large bowl, add eggs and pizza sauce and whisk until combined. Add cheese (I like to save a little to sprinkle on top), chopped pepperoni, oregano, garlic powder, red pepper flakes, and salt and pepper. Mix well to combine, making sure the cheese is not stuck together.
Add egg mixture to the pan. Turn down the heat to medium-low and pour in the egg mixture and let cook for 2-3 minutes until the bottom and sides start to set. Top with a little shredded cheese and pepperoni slices and bake for 25 minutes until eggs are firm and cooked through.
Enjoy! Let cool for a couple of minutes and cut into 6-equal sized pieces. Top with toppings and serve with your favorite sides.

video

nutrition

Nutrition Facts

Pizza Frittata

Amount Per Serving (1 piece (1/6 of recipe))

Calories 246 Calories from Fat 143

% Daily Value*

Fat 15.9g24%

Saturated Fat 5.4g34%

Polyunsaturated Fat 2.3g

Monounsaturated Fat 6g

Cholesterol 385mg128%

Sodium 412mg18%

Potassium 433mg12%

Carbohydrates 7.9g3%

Fiber 1.9g8%

Sugar 3.8g4%

Protein 17.6g35%

Vitamin A 252IU5%

Vitamin C 55mg67%

Calcium 124mg12%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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