This Paleo Breakfast Pizza Quiche has all the flavors you love about pizza, but made to be eaten at breakfast...or anytime of day. Hearty and delicious while being Whole30, gluten free, and dairy free.
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.
I would say pizza is one of the most missed foods on Paleo. This is the most pizza-like dish I'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!
How to make the Pizza Quiche
Here are the ingredients you'll need. Pizza sauce, 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 so 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 and 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 is so delicious!
You will definitely be looking forward to breakfast with this dish!
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Breakfast Pizza Quiche (Paleo)
Ingredients
- 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
- 1 ½ cups mushrooms sliced
- ½ cup roasted red pepper sliced
- 3 ounces pepperoni quartered
- ¼ cup green onions chopped
- 2 tablespoons pizza sauce
Instructions
- Preheat the oven to 375° and grease a 10 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.
Davonne Parks says
This was delicious! We ate it for dinner last night and are making another pan for lunch today!
I used 1.5 cups of a frozen (then cooked) onion & pepper blend in place of the roasted red pepper and green onion, and I replaced half a cup of the mushrooms with half a cup of black olives. I also doubled the amount of sauce, then had extra on the side for dipping.
I baked it in an 8x8 pan for exactly 25 minutes and it was just perfect! My husband and kids helped me devour the entire pan in one sitting! Thank you so much for sharing this!
Jessica DeMay says
You're welcome, Davonne! Thanks for trying my recipe and for the great feedback! Your substitutions sound great! So glad it was loved by everyone 🙂
Karolyne Lucero says
You mention a 20 inch springform pan. Is that correct? It would seem much larger than a 8x8" pan. Also, I cannot find that size for sale.
Jessica DeMay says
Hi Karolyne- sorry about the confusion. 20 inch would be huge! It should say 10 inch. I hope that helps 🙂
Kellie says
I printed this recipe out a while back when the family was doing Whole30, but because I couldn't find a compliant pepperoni, didn't make it until tonight. I love the concept and with one son who is OBSESSED with pizza, thought this would be a great fit. Unfortunately, I made the recipe as written and in my 8x8 pan, the eggs simply would not set! I set the timer for the original 25 minutes listed on the recipe. Then another 8, then another 10! After that, still only the outer 1/4 inch was set, while the center was literally liquid egg. To salvage dinner, I threw the whole mess into a stainless steel pan and put it on the stove top to set, like a frittata. Very runny and seriously unappetizing. I'm the only one who ate it and that was just because by then, I was getting hangry!! Not sure what's different, but can't say this recipe will be added to the family repertoire.
Jessica DeMay says
Hi Kellie- I'm so sorry it didn't work out for you. I hope you try it again- maybe in a larger pan. It truly is so good.
Terri Duggan says
Recipe looks great. Unfortunately, when I hit print, I literally got 12 pages printed! I am sure there is a setting on your end where it will just print the recipe. I would have gotten more pages and used all my ink if I hadn't stopped it.
I will visit again as your recipes look awesome, but I will just save to Pinterest.
Jessica DeMay says
Oh no! I'm so sorry about that, Terri! It definitely shouldn't print that many pages. Did it not take you to a separate page or just the recipe when you hit the print button? I'll look into it. And thank you for the kind feedback! Sometimes I'm not aware of something until someone lets me know and I appreciate that you did it nicely 🙂 I do hope you like the recipe!
Kristal says
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!! 🙂
Jessica DeMay says
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. 🙂
Julie says
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!
Jessica DeMay says
You're welcome, Julie! Thanks for trying my recipe! I'm so glad you love it!
Molly says
Thank you for all the whole30 pizza inspired dishes!! I will be trying them all!!❤️
Jessica DeMay says
You're welcome, Molly! I hope you enjoy them!
Shannon says
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.
Jessica DeMay says
Hi Shannon- I think that would work and would be great for mornings. I don't see why not. Hope you enjoy!
Dana says
Sounds delicious. Wondering if unsweetened cashew milk could be substituted for the coconut milk?
Jessica DeMay says
Hi Dana- yes, that will work! Enjoy!
Dana says
Great! Excited to give it a try this weekend!:)
Piper says
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.
Jessica DeMay says
Hi Piper- the ghee is just for greasing the pan. Sorry for the confusion! I hope you enjoy!
April says
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/
Jessica DeMay says
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 🙂
Stacy says
How long did u bake the doubled dish and did u use a 9 by 13?
Jessica DeMay says
Hi Stacey- I didn't double it, I just added a couple extra eggs and baked it in a 11x8. It took an extra 10 minutes to bake. I hope that helps!
Ashley says
This may be a dumb question, but do you cook the sausage first or does it do all the baking in the oven?
Jessica DeMay says
Hi Ashley- you will want to cook the sausage first. I hope you enjoy!
Ashley says
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!!
Jessica DeMay says
You're welcome, Ashley! Thanks for trying my recipe!