Egg Pizzas
Egg pizzas are a quick, protein-packed twist on pizza that even my non–egg loving kid will happily eat. With a fluffy omelet base, tasty pizza sauce, melted cheese, and colourful toppings, they’re ready in minutes and easy to customise for the whole family. Perfect for breakfast, lunch, or a speedy weeknight dinner.
Why You’ll Love These Protein-Packed Egg Pizza's
- Ready in under 15 minutes — no oven preheating required.
- Packed with protein to help keep kids (and grown-ups) full for longer.
- Easy to adapt for different tastes, toppings, and dietary needs.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Eggs — Large eggs work best. For an even fluffier base, whisk with water or milk before cooking.
- Pizza sauce — Use store-bought or homemade. Tomato paste works in a pinch, just season well. My marinara sauce recipe, or roasted tomato sauce work great!
- Cheese — Mozzarella gives the classic pizza stretch, but cheddar or a dairy-free alternative works too.
- Toppings — Pepperoni, spinach, and mushrooms are in this version, but you can swap for capsicum, ham, pineapple, or roasted veggies.
- Oil or butter for cooking — Use what you have; olive oil adds a nice flavour.
Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Pizza Egg Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Crack four eggs into a mixing bowl — I just crack them straight in, no fuss. (If a kid is doing it, it can be a good idea to crack the eggs into a separate bowl so you can easily fish out any rogue bits of shell) If you want a fluffier base, add a splash of water, or for a creamier base add a dash of cream or milk.
Step two: Grab a whisk and beat those eggs until the yolks and whites are totally combined. I like to give them a good 20–30 seconds so they’re nice and light.
Step three: Heat a little oil or butter in your favourite non-stick pan over medium heat. Pour in just enough egg to coat the base in a thin layer — this is your “pizza crust.” Let it cook until it’s just set on top; this only takes a couple of minutes.
Step four: Once the eggs are set, dollop on your pizza sauce or tomato paste. Spread it out gently — you don’t want to tear your egg base.
Step five: Pile on your toppings. I start with the cooked mushrooms and spinach, then sprinkle over the cheese and tuck in the pepperoni strips.
Step six: Pour a little more of the whisked egg mixture over the top. This helps everything stay put when you slice it.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Step seven: No lid for your pan? No problem! Just grab a plate that fits over the top — it’ll trap the heat and melt the cheese beautifully.
Step eight: When the eggs are set, slide the pizza out onto a chopping board. Slice into quarters (or strips for little hands) and serve right away.
Top Tips
Here is how you can make these Egg Pizzas perfectly every time!
- Pre-cook veggie toppings so they don’t release water onto the pizza. I quickly sautéd the mushrooms and spinach I used in the same pan before I started cooking my egg pizzas.
- Keep the heat on medium so the base cooks through without browning too quickly.
- Use a lid to melt cheese evenly without overcooking the eggs.
How to Make This Recipe Suitable For Baby Led Weaning
Skip the added salt and pepper in the egg mixture, and avoid high-salt toppings like pepperoni. Use soft, well-cooked vegetables and cut the pizza into strips or small pieces for easier self-feeding. Always supervise while eating.
Egg Pizza
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 4 eggs
- 2 Tablespoons water (optional, for a fluffier omelet base)
- Salt and pepper, to taste
- 2 Tablespoons pizza sauce (or tomato paste)
- ¼ cup mozzarella (grated)
- 4 slices pepperoni (cut into strips)
- ½ cup baby spinach leaves (finely sliced)
- ¼ cup mushrooms (finely sliced)
- 1 Tablespoon olive oil (for cooking)
Instructions
- Prep your toppings: Sauté mushrooms in a non-stick pan for 2–3 minutes until softened. Add spinach and stir just until wilted. Set aside.
- Whisk the eggs: In a bowl, beat the eggs with water (if using) and season lightly with salt and pepper.
- Cook the omelet base: Heat a small amount of oil or butter in a non-stick pan over medium heat. Pour in ¼ the egg mixture (for one pizza), swirling to cover the base. Let cook for 2–3 minutes, until just set.
- Add toppings: Spread 1 tablespoon pizza sauce over the top. Sprinkle with cheese, spoon over the cooked mushrooms and spinach, then arrange pepperoni on top.
- More Egg: Top with ¼ of the egg mix,
- Melt and finish: Cover the pan with a lid and let it sit for4-5 minutes until the egg is set. Alternatively, place the pan briefly under a grill/broiler for a bubbly top.
- Serve: Slide onto a plate, slice like a pizza, and enjoy warm.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.