Deep dish breakfast pizza

Gin Lee
Deep dish breakfast pizzaGin Lee

Deep dish breakfast pizza

For the recipe, I used an eight-inch deep cast-iron skillet. The pizza takes about twenty minutes to prepare. Five of those minutes are just for prep time. I added diced cooked ham, pepperoni slices, shredded cheddar cheese to this yummy deep dish breakfast pizza. Of course, if you prefer, you can add additional toppings onto yours.


  • 10 large eggs
  • ¼ cup of diced cooked ham
  • 20 pepperoni slices
  • ½ cup of shredded cheddar cheese
  • 1 teaspoon of onion powder
  • ½ teaspoon of freshly ground black pepper
  • 1 tablespoon of water
  • 2 tablespoons of canola oil for the skillet


First, crack the eggs in a bowl and whisk them for a couple of minutes. Then add one tablespoon of water and whisk again.

Add the oil to an eight-inch deep skillet; allow the oil to get hot over medium heat. Add the whisked eggs to the skillet and cook for about five minutes. Using a spatula, go around the outside edges and underneath the egg slowly. (This helps prevent it from sticking.) Sprinkle the onion powder over the top of the egg layer evenly.

Dice the ham into small chunk-sized pieces and sprinkle them on top of the crusted egg layer.

Next, place the pepperoni slices on top along with the shredded cheese.

Transfer the skillet to a 350 degrees F oven; finish cooking under the broiler on the top oven rack. The deep dish breakfast pizza should be done in about ten minutes. (Make sure that all the egg is cooked through and that the edges and bottom of the pizza are golden brown.)

Serve and enjoy!


Use a skillet that doesn't have a plastic coated handle. I used a cast-iron skillet.

Leave the skillet on the burner while you're adding the rest of the ingredients onto your pizza. Doing so browns the outside edges of the egg crust. If needed, turn the burner on low.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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