Looking for a quick and delicious breakfast using just a few simple ingredients? This easy bread and egg breakfast transforms two slices of bread and two eggs into three irresistible mini breakfast pizzas!
Crispy on the outside, soft and fluffy on the inside, and topped with tomato sauce, fresh tomatoes, and melted mozzarella cheese, these little breakfast bites are full of flavor.
It’s also a fantastic way to use up leftover bread or bread that’s nearing its expiration date. No oven, no complicated steps, and minimal cleanup! Perfect for busy mornings, a weekend brunch, or a quick snack the whole family will love.
Quick and Easy Bread and Egg Breakfast
Turn 2 slices of bread and 2 eggs into three delicious mini breakfast pizzas! Crispy on the outside, soft on the inside, and topped with melted mozzarella cheese. A quick, easy, no-oven breakfast that's perfect for using up leftover bread.
Ingredients
Method
- Prepare the bread and eggs: Crack 2 eggs into a bowl. Add salt, black pepper, dried oregano, and a pinch of red pepper flakes. Whisk until well combined.
- Mix the bread: Place 2 slices of bread in a bowl and pour the egg mixture over them. Use a spoon or fork to tear the bread into small pieces. Gently mix until every piece is coated with egg.
- Shape the patties: Divide the bread and egg mixture into 3 equal portions. Heat a nonstick frying pan over medium heat, add a little olive oil or butter, and spread it evenly. Add each portion to the pan and shape into a small, round patty using a spoon.
- Cook the first side: Cover the pan with a lid and cook over medium-low heat for 3–4 minutes, until the bottoms are golden brown and the patties are firm enough to flip.
- Add the toppings: Carefully flip each patty. Spread the tomato sauce evenly over the tops, using about 2 tablespoons in total. Add a slice of fresh tomato to each patty and season lightly with salt and black pepper. Sprinkle the shredded mozzarella evenly over the top.
- Finish cooking: Cover the pan again and cook over medium-low heat for another 2–3 minutes, until the cheese has melted and the egg mixture is fully cooked.
- Serve: Transfer the mini breakfast pizzas to a plate, garnish with freshly chopped parsley, and enjoy while warm!
Tips for the Best Bread and Egg Breakfast
- Use leftover bread: Slightly stale bread works especially well because it absorbs the egg mixture without becoming too mushy.
- Don’t overmix: Gently tear the bread into small pieces and mix until coated with egg. Avoid mashing everything into a paste.
- Cook over medium-low heat: This helps the patties develop a golden, crispy crust without burning before the centers are cooked.
- Flip carefully: Wait until the bottoms are golden brown and the patties are firm enough to hold their shape before flipping.
- Try different toppings: Feel free to use mushrooms, bell peppers, spinach, or your favorite cheese.
- Serve immediately: These mini breakfast pizzas taste best when freshly cooked, with crispy edges and warm, melted cheese.
Nutrition Facts (Estimated)
Per serving · 1 mini breakfast pizza · Recipe makes 3 servings
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 15 g |
| Protein | 9 g |
| Total Fat | 7 g |
| Saturated Fat | 2.5 g |
| Fiber | 1 g |
| Sugars | 2 g |
| Sodium | 300 mg |
Delicious!
Thank you so much!
Why not dice the bread into cubes b4 pouring the egg mixture over the bread ?
Wouldn’t it be easier?
Could one substitute Grated mild or sharp New york cheddar cheese for the
mozzarella cheese 🧀 ?
What about using a lodge 10.25″ or 12″ cast iron skillet if one has its matching glass or castiron lid ?
Thank you for your thoughtful questions! 😊 Yes, cutting the bread into cubes first would work well and make mixing easier. You can also substitute mild or sharp cheddar for mozzarella, although the texture and flavor will be slightly different. A cast iron skillet with a lid should work too. Just use low heat and adjust the cooking time as needed to prevent the bottom from burning. Happy cooking!