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!