Prep time: 10 minutes
Cook time: 20 to 25 minutes
Total time: about 35 minutes
Servings: 4 (8 squares)
Course: Breakfast / Lunch / Snack
Cuisine: American / Italian-inspired
Method: Oven
Equipment
- 8×8-inch (20 cm) baking dish or small rimmed pan, lined with parchment
- Large mixing bowl and whisk (or hand mixer)
- Small skillet (optional, for crisping the sausage)
- Sharp knife and cutting board
- Wide spatula
- Wire rack
Ingredients
For the egg bread base
- 6 large eggs, separated (whites and yolks in different bowls)
- 4 oz (115 g) cream cheese, softened
- ½ cup (50 g) finely grated Parmesan cheese
- ½ tsp baking powder (optional, for extra lift)
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp salt
- Pinch of black pepper
For the filling and topping
- 1½ cups (150 g) shredded mozzarella cheese, divided
- 4 oz (115 g) cooked sausage or pepperoni slices, thinly sliced (about 16 to 20 slices)
- 1 small tomato, seeded and finely diced
- 2 tbsp chopped fresh parsley or basil
- 1 tsp dried oregano
Optional extras
- 2 tbsp sugar-free pizza sauce or tomato paste, for spreading between layers
- Thinly sliced green bell pepper or olives
- Red pepper flakes
- Cooking spray or olive oil, for the pan
Instructions
1. Prepare the oven and pan. Heat the oven to 350°F (175°C). Line the baking dish with parchment paper and lightly grease it.
2. Make the yolk mixture. In a large bowl, whisk the egg yolks with the softened cream cheese until smooth. Stir in the Parmesan, baking powder, garlic powder, Italian seasoning, salt, and pepper.
Tip: Softened cream cheese blends far more smoothly. If it’s cold, microwave it for 10 to 15 seconds.
3. Whip the whites. In a clean, dry bowl, beat the egg whites with a hand mixer until stiff peaks form, about 3 to 4 minutes. The peaks should stand upright when you lift the beaters.
Tip: Even a trace of yolk or grease can stop whites from whipping, so make sure the bowl and beaters are spotless.
4. Fold together. Gently fold one-third of the whipped whites into the yolk mixture to loosen it, then fold in the rest until just combined. Don’t stir hard, or you’ll lose the air that makes the base fluffy.
5. Bake the base. Spread the mixture evenly in the pan, about ¾ inch thick. Bake for 12 to 15 minutes, until puffed, golden, and set in the center. A toothpick should come out clean.
6. Cool slightly and cut. Let the base rest for 5 minutes, then lift it out using the parchment and cut it into 8 squares. If you want the stacked look from the photo, cut the squares in half horizontally, or cook two thin layers and stack them.
7. Build the stacks. Place 4 squares on a parchment-lined baking sheet. Spread each with a little pizza sauce, if using, then add a handful of mozzarella and a few sausage slices. Top with the remaining squares.
8. Add the topping. Sprinkle the stacks with the remaining mozzarella, the rest of the sausage, the diced tomato, and oregano.
9. Melt the cheese. Return to the oven for 8 to 10 minutes, until the cheese is melted, bubbling, and lightly golden. For brown spots, broil for 1 to 2 minutes, watching closely.
10. Garnish and serve. Top with fresh parsley or basil, then serve warm.
Recipe Notes and Tips
Separating the eggs is worth it. Whipped whites give the base a light, bread-like texture. If you skip this step and beat the whole eggs together, the result is denser and more like an omelet.
Don’t skip the cream cheese. It adds structure and a soft, bread-like crumb. Without it, the base can be rubbery.
Cool the base before stacking. A few minutes of cooling makes the squares easier to handle and keeps them from tearing.
Pat the toppings dry. Tomatoes and sausage release moisture, so seed the tomato and blot the sausage with a paper towel.
Use low-moisture mozzarella. It melts into a golden, stretchy layer without making the stacks soggy.
Count the carbs honestly. Pizza sauce, sausage, and processed meats can contain added sugar and starch. Check labels if you’re tracking carbs.
Mind the sodium and fat. Sausage, pepperoni, and cheese are salty and rich, so this is a treat meal and not an all-day food.
Variations
- Vegetarian: Skip the sausage and add mushrooms, spinach, and bell peppers.
- Chicken or turkey sausage: Use leaner sausage for fewer calories and less fat.
- Ham and cheese: Replace the sausage with diced ham and Swiss.
- Breakfast version: Add crisp bacon and cheddar, and top with a fried egg.
- Air fryer method: Bake smaller portions at 330°F (165°C) for 8 to 10 minutes, then assemble and air fry 3 to 4 minutes to melt the cheese.
- Muffin tin version: Bake the base in a greased muffin tin for 15 minutes, then top with cheese and sausage and bake 5 more minutes.
- Gluten-free: The recipe is naturally gluten-free. Check your sausage and pizza sauce labels.
- Dairy-free: Use dairy-free cream cheese and cheese. The texture will be softer.
- Regular bread option: For a classic pizza toast, top thick slices of bread with sauce, cheese, and sausage, and bake at 400°F (200°C) for 8 to 10 minutes. It contains flour and carbohydrates.
Troubleshooting
- The base deflated. The egg whites weren’t whipped stiffly enough or the batter was overmixed. Fold gently and bake right away.
- The base is rubbery. It was overbaked, or the batter wasn’t folded well. Bake only until set and golden.
- The base is soggy. The oven may have been too cool or the pan too full. Bake it a few minutes longer and blot wet toppings.
- The squares stick to the pan. Always line with parchment and grease lightly.
- The squares fall apart when stacking. They were too warm or too thin. Let them cool and cut thicker pieces.
- The cheese is greasy. Part-skim mozzarella and blotting the sausage help.
- They taste eggy. Add more garlic powder, Italian seasoning, and Parmesan, or a squeeze of lemon on top.
- The cheese isn’t browning. Broil for the last minute or two.
What to Serve With It
- A crisp green salad with lemon vinaigrette
- Roasted broccoli or zucchini
- Fresh sliced tomatoes with basil
- Warm marinara for dipping
- Tomato soup
- Fresh fruit, for a balanced breakfast
Storage
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze the baked base squares, separated by parchment, for up to 2 months. Add the toppings after thawing.
Reheat: Warm in a 350°F (175°C) oven or toaster oven for 8 to 10 minutes to re-crisp. The microwave works, but the texture will be softer.
Meal prep: Bake the base ahead and assemble just before serving.
Nutrition (Estimated, Per Serving, Based on 4 Servings of 2 Squares)
- Calories: about 390
- Protein: about 27 g
- Carbohydrates: about 4 g
- Fiber: about 1 g
- Net carbs: about 3 g
- Fat: about 30 g
- Sodium: high, depending on the sausage and cheese
These numbers are approximate and vary with the brands you use. It’s a low-carb dish, but it is not zero-carb and it is not low-calorie.