Yes, yes you can have pizza for breakfast. And feel really good about it too!
Baked Margherita Pizza Eggs are one of my favorite foods to prep at the start of a new workweek because they are super easy, really convenient to heat up for breakfasts in the morning (or eat straight out of the fridge), and well, downright delicious. Plus, they are a fantastic way to use up leftover pizza sauce (homemade or store bought).
And anything healthy that tastes (or smells) like pizza is easily one of my favorite things for breakfast, lunch, or dinner.
Making Margherita Pizza Eggs is quick and easy, as there’s minimal chopping and prep work involved. Of course, you can get crazy and add more veggies if you’d like, but for these guys, I prefer them with a few basics. I don’t like to add too many ingredients, or they kinda lose the pizzaness.
The key to making these eggs is adding just the seasoned and whisked eggs to the muffin tin first and then “topping” them with the pizza sauce, goat cheese, and fresh basil once they’re in the tin. This helps distribute the ingredients better throughout the eggs, so you’re not getting a bunch of pizza sauce at the bottom of one, and nothing but eggs in another (not that it’s ever happened to me).
You’ll want to cook these long enough until they’re pretty hard. I lean towards cooking them a little longer than I would if I was making a single serving to eat right away, because these are meant to hold up in the fridge for about a week.
I modified this recipe for those going without traditional dairy (i.e., cow’s milk)…but they do have goat cheese in them – because in my opinion, pizza without any kind of cheese is kind of blasphemous. Come on people, it’s PIZZA.