This Breakfast Pizza Quiche has all the flavors you love about pizza, but made to be eaten at breakfast…or anytime of day. This is a true example how delicious Paleo and Whole30 can be!
Last week I got an awesome new cookbook, One Pot Paleo, with some amazing Paleo meals. I’m always looking for new ideas and dishes and that is exactly what this book is full of. I’ve read many Paleo cookbooks and this one stands out with totally unique dishes AND they are all made in one pot which equals less clean up! I love that every recipe has a picture. I guess the internet has spoiled me in that way and now it’s hard for me to make a recipe without an image of an end result in my mind.
Picking the Breakfast Pizza Quiche was a simple choice and here are a few other recipes I’m looking forward to trying:
- Meatball Noodle Soup (I’m making this tonight)
- Moorish Skewers
- Braised Asian Chicken
- Brussels Sprouts Favorite
- Chicken Pesto Zucchini
- Cauliflower Pork Fried Rice
- Hawaiian Meatballs
- Skirt Steak Fajitas
I would say pizza is one of the most missed foods on Paleo. I know that’s true for my husband and I! This is the most pizza-like dish we’ve had and it is seriously delicious! I love how it is easily customizable. If you love olives and bacon on your pizza- add them!
Here are the ingredients you’ll need. Pizza sauce (check labels to make sure there is no added sugar. This is a good brand.), eggs, mushrooms, coconut milk, pepperoni, green onion, roasted red peppers, and the seasonings.
Crack the eggs into a large bowl with the coconut milk. Mix well and add the seasonings. Add in the mushrooms, roasted red peppers, green onion, and pepperoni (I only added a little, saving most for the top).
Pour the mixture into the pan. I like to line mine with parchment paper. I have made so many pans of baked eggs and no matter how well I grease it, it always sticks. This is the only way I cook them now. It makes clean up so easy as well. Swirl the pizza sauce on top (I didn’t get a picture of that). Top the eggs with the cut pepperoni and bake for 25 minutes. Let cool for 10 minutes, cut and enjoy!
I did a couple things differently than the recipe says, but nothing major. I used a couple extra eggs and made it in a larger dish. I left the pepperoni for the top because I think crispy pepperoni is the best! It took 10 minutes longer for mine to bake- I’m sure that’s because of the extra eggs.
I will definitely be making this again! It is so easy and such a nice change from plain eggs. The flavors work perfectly together and my husband has declared these his favorite eggs ever!
Look at that sauce!! Yum!!
And that crispy pepperoni- delicious!
You will definitely be looking forward to breakfast with this dish!
The author of this book, Jenny from Paleo Foodie Kitchen, has an awesome blog with so many great recipes! You should definitely check it out!
- 1 teaspoon ghee, melted
- 8 large eggs
- ¼ cup coconut milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1½ cups mushrooms, sliced
- ½ cup roasted red pepper, sliced
- 3 ounces pepperoni, quartered
- ¼ cup green onions, chopped
- 2 tablespoons pizza sauce
- Preheat the oven to 375° and grease a 20 inch springform pan or an 8x8 baking dish. (I lined my pan with parchment which always works best for me)
- Crack the eggs into a bowl and add the coconut milk. Whisk until light and frothy.
- Season with garlic powder, onion powder, sea salt, black pepper, and oregano. Whisk to combine.
- Add the mushrooms, roasted red pepper, pepperoni and green onions. Mix until well combined. (I saved the pepperoni for the top)
- Pour into the greased pan.
- Swirl the pizza sauce on top. (top with pepperoni if you didn't mix them in)
- Bake for 25 minutes. Let cool 10 minutes before cutting and serving.
will this freeze well?
Hi Melissa- I’m not totally sure, but I would say no. Eggs don’t freeze the best. It does last 5-6 day in the fridge.
Jessica is right, this won’t really freeze well but lasts a few days in the fridge.
I love the step by step photos! Thank you for your review
Thanks Jenny! Thanks for the great book! I’m looking forward to many more delicious meals
Wait! Pizza for breakfast! How perfect is that, I need to put this on my Saturday morning menu
I know, right? I have made it twice since I’ve posted it- it is so good! I hope you enjoy it!!
What brand of pepperoni are you using?
Hi Michelle, I use Applegate Uncured Pepperoni. It is super easy to find- you can even get it at Target, and is delicious! Hopefully you can find it!
this looks delicious. i’m looking forward to trying it but how much and what kind of roasted red peppers ?
Thanks, Pat. I’m so sorry- I didn’t realize I left that ingredient off the recipe. I updated it now. I used the kind in a jar, just check ingredients to make sure there is no sugar added.
This is a frittata not a quiche. But it looks good.
Hi Mary- thanks for your opinion. I actually looked it up and this is technically more a quiche. It is cooked fully in the oven and has (coconut) cream added- both signature traits of a quiche. Frittata’s are cooked on the stove first and have no cream added. Either way, it’s a delicious breakfast and I hope you try it.
I noticed in the picture of ingredients it shows culinary coconut milk, does it make a difference using canned for the Quiche?
Am anxious to try this.
Thank you.
Hi Emily, I use that coconut milk because the recipe only uses a little and that can be re-closed. You can definitely use the canned stuff if that’s what you have. I hope you try it and love it!!
I made this for breakfast today and used almond milk instead of coconut milk since I had that on hand and it was such a small amount. It tasted great, but I was really looking for a bit more flavor (was dying to add cheese). Next time I will stick with the coconut milk and probably add more sauce too. This is definitely a fun way to keep breakfast interesting – thanks for sharing!
Hi Michelle! Thanks for making it! I’m sorry you didn’t find it very flavorful- I don’t think it has to do with the almond milk. Maybe add some more garlic, onion powder, and oregano. That should help! I’m glad you still liked it. Let me know if you make it again and change anything.
I’m planning to make this Friday night for my family. We used to have a Friday night tradition of making our own, but with gluten and dairy allergies in the family. we all miss it. I’ve tried every version of GF/DF pizza, and nothing has satisfied us yet. Hopefully this will. Tonight I made a pound of homemade Italian sausage to go in it. Fingers crossed for Friday night.
That sounds so good! I really hope you guys love it! We used to do Friday night pizza and it’s turned into steak and fries now
I also have a pizza crust recipe that we love when we actually do make pizza. It’s handheld and not cauliflower 😉 Here is the recipe for that if you want it-http://www.jaysbakingmecrazy.com/2015/09/07/paleo-coconut-flour-pizza-crust/
I hope you have a successful Pizza Friday!
Thanks! I commented below about this recipe. Maybe next Friday I’ll try the other one. Today was just too crazy for that much work.
Thanks, April! I totally understand crazy weeks and needing something easy!
Hi Jessica, fyi Applegate Uncured Pepperoni has dextrose on the ingredients list, which is another name for sugar.
Thanks for catching that Marci. I know there are other brands of uncured pepperoni that may work.
This was really good. We used to have a Friday night tradition of making homemade pizza with our 6 kids. With gluten and dairy allergies among us, pizza has been off the menu. I’ve tried every recipe out there, and nothing has wowed us enough to go to all the effort for a family of 8 again. This was fast and easy. I made homemade Italian sausage to go in it as well, and that added a lot of flavor. I also used caramelized onions leftover from dinner last night instead of green onions. We had extra sauce for dipping, which made it even more pizza like. I doubled it. I’ll make it again. It was a quick, easy, tasty dinner.
I made up a pizza soup recipe that we also really enjoy. It’s our favorite pizza substitute so far, but this has more pizza mouthfeel, which is nice too. I’ll probably end up rotating them for variety. http://growingthefamily.com/2016/02/02/pizza-soup-allergen-free-gaps-stage-2/
Thanks for the great feedback! I love all your additions and I’m glad to hear it was enjoyed! Your pizza soup looks and sounds delicious! I also have a version on my site, too. Can’t get enough versions of pizza around here
How long did u bake the doubled dish and did u use a 9 by 13?
Hi Stacey- I didn’t double it, I just added a couple extra eggs and baked it in a 11×8. It took an extra 10 minutes to bake. I hope that helps!
This may be a dumb question, but do you cook the sausage first or does it do all the baking in the oven?
Hi Ashley- you will want to cook the sausage first. I hope you enjoy!
This was pretty good!! We don’t like mushrooms so I added some red and green bell peppers and sausage. Had to bake 10 minutes longer. Thanks for sharing!!
You’re welcome, Ashley! Thanks for trying my recipe!
Hey I’m about to cook this but I’m wondering when to add the Ghee? I can’t see it in the instructions anywhere.
Hi Piper- the ghee is just for greasing the pan. Sorry for the confusion! I hope you enjoy!
Sounds delicious. Wondering if unsweetened cashew milk could be substituted for the coconut milk?
Hi Dana- yes, that will work! Enjoy!
Great! Excited to give it a try this weekend!:)
Could you make these as individual sizes like in muffin tins? Just a though I had and thought it might be easier/quicker in the mornings.
Hi Shannon- I think that would work and would be great for mornings. I don’t see why not. Hope you enjoy!
Thank you for all the whole30 pizza inspired dishes!! I will be trying them all!!❤️
You’re welcome, Molly! I hope you enjoy them!
By far the best Whole 30 approved breakfast I’ve made. Added some bell pepper and paleo bacon to it. Wow delicious! Thanks for the recipe!
You’re welcome, Julie! Thanks for trying my recipe! I’m so glad you love it!
I had a brunch meeting today and made this Quiche. It was AMAZING! My husband had leftovers and said, “Wait, is this part of the Whole30 thing? Cause I will definitely eat more of this kind of food.” I had to giggle. He loves meat.
Anyway, thank you for this awaits recipe. Looking forward to many more delicious compliant meals like this one.
I may have had to zap this in the microwave 2 extra minutes as it wasn’t done in the middle even after sitting for 10 minutes. My oven may operate on the cool side tho. Just so people can plan ahead for a little more cook time if their oven is slow.
Thanks again!!
You’re welcome, Kristal! Thank you for trying it and for the great feedback! Haha- I love your husband’s reaction to it. Thanks for that tip! Yes, a couple minutes in the microwave should finish cooking it.