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This easy pepperoni egg tortilla pizza is a delicious way to turn simple ingredients into a crispy, cheesy breakfast or quick meal.
Made with two tortillas, fluffy eggs, savory pepperoni, fresh tomatoes, green onions, and melted cheese, this skillet tortilla pizza is crispy on the outside and soft and flavorful on the inside.
Best of all, there\’s no oven required! Everything cooks in one pan, making it perfect for breakfast, brunch, or a quick lunch.
Watch the Full Video Recipe Below
Ingredients
- 2 flour tortillas
- 3 large eggs
- 3 green onions, finely chopped
- 6 cherry tomatoes, sliced
- 2 pepperoni sticks, sliced
- Mozzarella cheese, shredded, to taste
- Cheddar cheese, shredded, to taste
- Olive oil, for cooking and brushing
- Salt, to taste
- Black pepper, to taste
- Oregano, to taste
- A little water, for moistening the tortilla
Instructions
1. Prepare the Skillet
Preheat a nonstick frying pan over medium heat.
Add a little olive oil and use a brush to spread it evenly over the bottom of the pan.
2. Add the First Tortilla
Pour a little water onto a plate.
Quickly dip one tortilla into the water to lightly moisten it.
Place the tortilla flat in the prepared skillet.
3. Prepare the Egg Mixture
Crack 3 eggs into a bowl.
Season with salt, black pepper, and oregano.
Whisk until well combined.
Pour the egg mixture evenly over the tortilla in the skillet.
4. Add the Vegetables
Finely chop 3 green onions and sprinkle them over the eggs.
Slice 6 cherry tomatoes and arrange them evenly over the egg mixture.
5. Add the Pepperoni and Cheese
Slice 2 pepperoni sticks into thin rounds.
Arrange the pepperoni slices over the tomatoes and eggs.
Grate some mozzarella cheese and sprinkle it generously over the top.
6. Cover with the Second Tortilla
Place the second tortilla over the filling, covering the ingredients as evenly as possible.
Cover the skillet with a lid.
Reduce the heat to low and cook for approximately 5–8 minutes, or until the eggs are mostly set.
7. Flip the Tortilla Pizza
Remove the lid.
Brush a little olive oil over the top tortilla.
Place a large plate over the skillet and carefully flip the tortilla pizza onto the plate.
Gently slide it back into the skillet with the uncooked side facing down.
8. Add Cheddar and Finish Cooking
Sprinkle shredded cheddar cheese over the top.
Cover the skillet again and cook over low heat for another 3–5 minutes, or until the cheese is melted, the eggs are fully cooked, and the tortillas are golden.
9. Slice and Serve
Transfer the tortilla pizza to a cutting board.
Cut into wedges or smaller pieces.
Serve warm while the cheese is melted and the tortillas are lightly crispy.
Helpful Tips & Substitutions
Lightly moisten the tortilla. A quick dip in water helps soften it and makes it easier to work with. Avoid soaking it.
Use low heat. This allows the eggs to cook through without burning the bottom tortilla.
Drain excess moisture from tomatoes. If your tomatoes are especially juicy, gently blot the slices before adding them.
Try different cheeses. Mozzarella gives you that delicious melted, stretchy texture, while cheddar adds a richer flavor.
Customize the filling. You can replace pepperoni with cooked chicken, mushrooms, spinach, or bell peppers.
Flip carefully. A large plate makes it much easier to turn the tortilla pizza without breaking it.
Estimated Nutrition Information
| Nutrition | Per Serving |
|---|---|
| Calories | ~280 kcal |
| Protein | ~15 g |
| Carbohydrates | ~18 g |
| Fat | ~17 g |
| Fiber | ~1.5 g |
| Sugar | ~2 g |
| Sodium | ~520 mg |
Whole recipe: approximately 1,120 calories.
Nutrition information is an estimate and may vary depending on the specific ingredients, brands, and portion sizes used.