Easy One-Pan Egg Bread Pizza
Cubed bread soaked in egg forms a soft, savory base that crisps in the skillet. Topped with pizza sauce,
Equipment
- 1 Large mixing bowl
- 1 | Nonstick skillet | with lid
- 1 | Spatula or spoon |
- 1 | Whisk |
Ingredients
- 4 | cups | cubed white bread |
- 3 | | large eggs | beaten
- 1/2 | cup | pizza sauce |
- 1 | cup | shredded mozzarella |
- 1/2 | cup | diced ham |
- 1/4 | cup | chopped green onions |
- 1 | tsp | dried oregano |
Instructions
- Cut bread into 1-inch cubes and place in a large bowl.
- Whisk eggs and pour over bread; toss to coat evenly.
- Heat a nonstick skillet over medium heat.
- Arrange egg-soaked bread in an even round layer.
- Cook 3-4 minutes until bottom is lightly golden.
- Spread pizza sauce over the center.
- Top with mozzarella, diced ham, green onions, and oregano.
- Cover and cook 3-4 minutes until cheese is melted and bubbly.
- Slice and serve immediately.
Notes
Best eaten fresh for maximum crispness.
Store leftovers in the fridge up to 2 days and reheat in a skillet.
Day-old bread absorbs the egg better.
Swap ham for any preferred protein or omit for vegetarian.
Store leftovers in the fridge up to 2 days and reheat in a skillet.
Day-old bread absorbs the egg better.
Swap ham for any preferred protein or omit for vegetarian.