Turn 3 slices of leftover bread and 3 eggs into a delicious, cheesy breakfast skillet! This easy recipe combines bread soaked in milk and egg whites with fresh vegetables, mozzarella cheese, and golden egg yolks.
Crispy on the outside, soft and flavorful on the inside, this budget-friendly breakfast is made in one pan with no flour, no yeast, and no oven required.
Perfect for breakfast, brunch, or a quick family meal, it’s a wonderful way to transform leftover bread into something everyone will love!
Ingredients
Method
- Place 3 slices of leftover bread in a large bowl. Pour in 80 ml of milk and set aside.
- Crack 3 eggs into a separate bowl. Carefully remove the yolks and place them in 3 small bowls for later.
- Pour the egg whites over the bread. Use the back of a spoon to mash the bread and mix it with the milk and egg whites until a thick mixture forms.
- Add the finely diced red bell pepper, chopped onion, and fresh parsley.
- Season with salt, black pepper, dried oregano, paprika, and garlic powder. Mix everything until well combined.
- Heat a nonstick skillet over medium heat. Add 1/2 tablespoon of olive oil and brush it evenly across the pan.
- Pour the bread mixture into the skillet and spread it into an even, round pancake. Cover and cook for about 5 minutes, until the bottom is set.
- Gently shake the skillet to loosen the pancake. Brush the top with the remaining 1/2 tablespoon of olive oil, then carefully flip it using a large plate.
- Use the back of a small spoon to make 3 shallow wells in the pancake. Carefully place one reserved egg yolk into each well.
- Sprinkle the shredded mozzarella over the pancake, leaving the egg yolks uncovered. Season the yolks with a little salt and black pepper.
- Cover and cook over medium heat for another 3–5 minutes, or until the cheese has melted and the eggs are cooked to your liking.
- Transfer to a serving plate, sprinkle with dried parsley, and cut into 3 portions. Serve warm and enjoy!
Notes
Use day-old or slightly stale bread for the best texture. Make sure the bread is thoroughly softened and mixed with the milk and egg whites.
Cook the pancake until the bottom is firm enough to flip. Using a large plate makes flipping easier and helps prevent it from breaking.
Make shallow wells for the egg yolks so they stay in place. Sprinkle the mozzarella around the yolks rather than directly on top.
Adjust the final cooking time depending on how you prefer your egg yolks. For fully cooked yolks, cook a little longer over low heat.
Serve immediately while the cheese is warm and melted.
Nutrition Facts
Servings: 3 | Serving Size: 1/3 of the skillet
| Calories | 380 kcal |
| Carbohydrates | 31 g |
| Protein | 19 g |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 480 mg |
Nutrition values are estimates per serving, based on 3 servings. Actual values may vary depending on the bread, cheese, and amount of salt used.