Egg Stuffed Pepperoni Pizza Breakfast Sandwich
Prep time
Cook time
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Do you ever find yourself craving pizza in the AM? Try stuffing your breakfast sandwich with pepperoni, fresh mozzarella and herbs. So good!
Serves: 1 sandwich
  • 2 Slices of Texas Toast or Bread of Choice
  • 1 tbsp. Mayonnaise
  • 2 Eggs, whisked
  • ½ cup Sharp Cheddar, shredded
  • 1 tbsp. Butter
  • ½ cup White Cheddar, shredded
  • 6 Pepperoni Slices
  • 5 Fresh Mozzarella Slices
  • 2 tbsp. Pizza or Marinara Sauce
  • Minced Italian Parsley, as needed
  1. Bake the Texas toast according to packaged directions. After toasted & cooled, slather the non-cheesy side with mayonnaise. If using regular bread, skip the toasting and smear one side of each slice with mayonnaise. Set aside.
  2. Whisk eggs together in a bowl with sharp cheddar cheese and a sprinkle of minced parsley. Melt butter in a medium heat skillet and then pour over the egg and cheddar mixture. Using a spatula, gently fold back the sides and tilt skillet to expose the runny part of the eggs to heat.
  3. Once eggs are mostly cooked, place the pepperoni and 3 slices of fresh mozzarella in the middle. Fold up the sides to create an "egg pocket". Flip to seal and continue to cook until interior mozzarella has melted, about 2 minutes. Remove from skillet and set aside.
  4. Add white cheddar to the skillet. Place bread, mayonnaise side down, onto the melting cheese. Spread pizza sauce on the interior sides of the bread. Add 2 additional slices of fresh mozzarella on the left side piece of bread. Then, place the "egg pocket" on top of the mozzarella.
  5. Once the white cheddar has begun to brown and sticks to the exterior of the bread, gently flip the right side over the left side... creating a "cheese blanket". Continue to fry on one side to melt the two slices of mozzarella, then flip, and cook for a minute or two on the other side.
  6. Cut in half, sprinkle with minced parsley and enjoy immediately.
Recipe by Slice of Jess at