Pizza Eggs

Growing up, my dad had very few recipes he was known for making us – except for pizza eggs made with leftover cold pizza from the fridge. Pizza eggs aren’t like shakshuka, or even simmered Spanish Pizza Eggs – this is a super-simple, fraternity house style classic using the cheese from leftover pizza to make scrambled eggs!

Pizza eggs are one of my all time favorite meals – they are super cheesy (the cheese pull is perfect!), great anytime of day, and fill you up – plus they are so simple to make, you can manage it hungover. Which let’s be honest – is exactly when you need them!

Close-up of a fork holding cheesy scrambled eggs with vegetables, reminiscent of delicious Pizza Eggs, with more scrambled eggs visible on a plate in the background.

Pizza Eggs with cheese and chopped green onions are served on a blue and white floral plate with a fork.

A plate of Pizza Eggs—scrambled eggs infused with savory pizza flavors and garnished with chopped green onions—is served in a patterned dish with a fork.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Why You’ll Love This Recipe

Ready in about 10 minutes with ingredients you probably already have
The easiest way to use up leftover pizza – no reheating a soggy slice
One skillet, minimal cleanup, and barely any measuring involved
Naturally customizable based on whatever pizza you have in the fridge

Pizza Eggs Ingredients

1 tablespoon salted butter – keeps the eggs from sticking and adds richness as they cook
3 eggs – the base of the dish; cracked right into the skillet so the whites set up like a pizza crust
Sauce and cheese scraped from 2-3 slices of leftover pizza – just scoop the marinara and mozzarella (and any other toppings) right off your leftover slices; this is what turns plain eggs into pizza eggs
Salt and pepper, to taste
Fresh basil, sliced, optional – adds a fresh, herby finish if you have some on hand

Equipment Needed

Nonstick skillet with a lid (8-10 inch, oven-safe if you plan to broil)
Spatula

How to Make Pizza Eggs

Two slices of cheese pizza, one mostly eaten, sit on a marble surface next to a plate with pizza crust and toppings scraps—perfect leftovers for making delicious Pizza Eggs the next morning.

Remove Cheese

Peel cheese and sauce off the top of leftover pizza. If a bit of bread comes up from the crust, that is fine, but try to avoid as much crust as possible.

A plate with crumbled cooked food and a bowl of beaten eggs with a spoon, placed on a white marble surface—perfect for preparing delicious Pizza Eggs.

Scramble Eggs

In a separate dish, crack eggs and whisk vigorously.

Cooked ground meat with a pat of butter is heating in a black skillet on a marble countertop, ready to be transformed into savory Pizza Eggs.

Add Cheese to Pan With Butter

Add butter and cheese to pan and add to medium high heat. We will just be lightly heating the cheese here – break up the cheese with a spatula as it heats so it can mix more easily with the eggs.

A frying pan with whisked eggs poured over pieces of cooked breaded meat, ready to be cooked on a white countertop—perfect for making savory Pizza Eggs.

Add Eggs and Cook

Stir in whisked eggs and cook over medium-high heat, stirring occasionally, until eggs naturally pull away from the nonstick pan and are just firm.

A blue and white plate with Pizza Eggs—scrambled eggs topped with chopped green onions—placed next to a folded white napkin and a fork resting on the dish.

Serve

Serve topped with fresh chives or green onions, and enjoy!

Tips for the Best Pizza Eggs

Use a skillet that’s the right size for 3 eggs (8-10 inches) – too large a pan spreads the eggs thin and they’ll overcook fast.

Keep an eye on the eggs once the lid goes on – a couple of minutes is usually enough, and it’s easy to go from perfectly set to overcooked in a hurry.

This recipe is naturally gluten-free as long as your leftover pizza toppings are – the eggs themselves don’t need any adjustment.

Don’t be afraid to scrape off whatever toppings came with your leftover pizza along with the sauce and cheese – mushrooms, pepperoni, sausage, olives, and bell peppers all work great here.

This recipe is easy to double or triple if you’re feeding more than one or two people – just use a larger skillet and give the eggs a little more time to set.

Storage & Reheating

Store leftover pizza eggs in an airtight container in the fridge for up to 3-4 days, though this dish really is best made fresh since the eggs can firm up as they sit.

To reheat, warm gently in a nonstick skillet over low heat, or in the microwave in 20-second bursts, until just heated through – be careful not to overcook the eggs further.

This recipe doesn’t freeze well, since reheated eggs tend to turn rubbery, so it’s best to make only what you’ll eat in the next few days.

Variations to Try

Pepperoni Pizza Eggs – add a few slices of pepperoni along with the sauce and cheese for a classic combo
Veggie Pizza Eggs – use the sauce and cheese from a veggie pizza, or add fresh mushrooms, bell peppers, and onions
Meat Lovers Pizza Eggs – add crumbled sausage or bacon along with whatever’s already on your leftover slices
Spicy Pizza Eggs – add a pinch of red pepper flakes or a drizzle of hot honey before serving
White Pizza Eggs – use the cheese from a white pizza and skip the marinara for a milder, creamier version
From-Scratch Version – no leftover pizza on hand? Use 6 tablespoons marinara and ¼ cup shredded mozzarella instead

What to Serve with Pizza Eggs

Pizza eggs are rich and filling enough to stand on their own, but they’re also great alongside a simple green salad or fresh fruit to balance things out. If you’re feeding a crowd, they pair well with a batch of Challah French Toast, a Tater Tot Breakfast Casserole, or alongside Shakshuka for a full breakfast spread. A piece of toast on the side is also perfect for scooping up any extra sauce and cheese.

Greek Frappé Iced Coffee

Immunity Green Juice

Best Fresh Fruit Salad

Baked Ham and Cheese Croissants

Pizza Eggs FAQs

What’s the best pizza to use for this recipe? Honestly, whatever you have leftover works. A classic pepperoni or sausage and mushroom pizza is great, but feel free to use whatever toppings you love.Honestly, whatever you have leftover works. A classic pepperoni or sausage and mushroom pizza is great, but feel free to use whatever toppings you love.

Leftover pizza is what makes this recipe so easy – just scrape the sauce and cheese (and any toppings) off a couple of slices. If you don’t have leftovers on hand, you can use about 6 tablespoons of marinara and ¼ cup of shredded mozzarella instead.

About 2-3 slices’ worth is right for 3 eggs – enough to get a good bite of sauce and cheese in every forkful without drowning the eggs.

The broiler step is optional – it just gives you extra browned, bubbly cheese. If your skillet isn’t broiler-safe, simply leave the lid on a bit longer to melt the cheese instead.

Yes, as written it’s low in carbs – just double check your marinara sauce for added sugar if you’re tracking carbs closely.

Absolutely – just use a larger skillet and give the eggs a little extra time to set since there will be more volume in the pan.

Store in an airtight container in the fridge for up to 3-4 days. Reheat gently in a skillet over low heat or in short bursts in the microwave. This dish is best enjoyed fresh, though, since the eggs can firm up over time.

Definitely – if your leftover pizza had toppings on it, scrape those off right along with the sauce and cheese, or add fresh toppings of your own.

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Leftover Pizza scrambled Eggs

Why You’ll Love This Recipe

Pizza Eggs Ingredients

Equipment Needed