Easy Leftover Bread Recipe with Eggs and Vegetables

This easy leftover bread recipe turns a few slices of stale bread into a crispy, golden skillet meal. Made with eggs, vegetables, and cheese, it is crispy on the outside, soft and cheesy inside, and perfect for breakfast, lunch, or a quick family dinner.

Ingredients

• 4 slices leftover bread or sourdough bread
• 3 eggs
• Salt, to taste
• Black pepper, to taste
• Oregano, to taste
• 150 ml milk
• Olive oil
• 1/2 onion, thinly sliced
• 1 clove garlic, finely chopped
• 2 white mushrooms, sliced
• 50 g red bell pepper, diced
• 50 g yellow bell pepper, diced
• 50 g spinach
• 40 g shredded cheese
• 10 g Parmesan cheese
• Extra Parmesan cheese, for topping
• Dried parsley, for garnish

Instructions

1. Prepare the Bread

Cut the leftover bread into small cubes, or tear it into bite-sized pieces with your hands.

Place the bread in a large container and set aside.

2. Make the Egg Mixture

Crack the eggs into a large bowl.

Season with salt, black pepper, and oregano, then whisk well.

Add the milk and mix until combined.

Pour the egg and milk mixture over the bread.

Gently toss until all the bread pieces are evenly coated.

Cover and let soak for 10 minutes.

3. Cook the Vegetables

Heat a skillet over medium heat and add some olive oil.

Add the sliced onion and sauté for about 2 minutes.

Add the garlic and cook until fragrant.

Add the mushrooms and cook for about 2 minutes.

Add the red and yellow bell peppers and continue cooking until they begin to soften.

Add the spinach and cook for about 1 minute, or until wilted.

Season with salt and black pepper.

Remove from the heat.

4. Combine Everything

After the bread has soaked for 10 minutes, gently toss it again.

Add the cooked vegetables, shredded cheese, and Parmesan cheese.

Mix until everything is well combined.

5. Cook the Bread Skillet

Heat a clean skillet and add some olive oil.

Transfer the bread mixture to the skillet and spread it evenly.

Cover and cook over medium-low heat for 3–5 minutes.

When the bottom is golden and set, gently shake the pan to make sure the bread cake has released.

6. Flip and Finish

Place a large plate or wooden board over the skillet and carefully flip the bread cake.

Add a little more olive oil to the pan, then slide it back in.

Cover and cook for another 3–5 minutes, or until the second side is golden brown.

7. Serve

Grate Parmesan cheese over the top and sprinkle with dried parsley.

Transfer to a serving plate, cut into pieces, and serve warm.

Crispy and golden on the outside, soft and cheesy inside — never throw away leftover bread again!