Eggs and Mozzarella

Name: Eggs and Mozzarella
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 large eggs; 3 tablespoons grated Pecorino Romano cheese; 1 tablespoon unsalted butter; ¼ teaspoon garlic powder; 8 ounces part-skim mozzarella (cut into small cubes ); 2 scallions (sliced (green parts)); ¼ teaspoon kosher salt; Ground black pepper; 4 sandwich rolls ((Note 1))

Jump to Recipe Print Recipe

It doesn’t get easier—or more comforting—than old-school Italian fare like these eggs and mozzarella, and stuffing them into sandwich rolls or Italian bread is a must!

Recipe Mood: Nostalgic Comfort
Indulgence Level: Medium
Effort Level: Easy

This post may contain affiliate links. Please read our affiliate disclosure.

Are you familiar with eggs and mozzarella, Italian style? They’re a prime example of “peasant” or “poor man’s” food, similar to this peppers and eggs sandwich. Here, it involves mixing eggs with some cheese for added protein and serving it on bread for extra heartiness.

My version slightly elevates this modest dish by tossing in some garlic powder, Pecorino Romano cheese (#bestcheeseever), and scallions for more flavor and brightness.

My mother ate eggs and mozzarella as a kid, but this “recipe” never really made its way onto restaurant menus because it’s just too basic. But it was on at least one menu years ago when I lived in Brooklyn. It was for a neighborhood pizza place that made the best grandma pie (I miss you, Vesuvio of Bay Ridge).

They made an egg and mozzarella hero, along with the better-known meatball Parmesan, eggplant Parmesan, and sausage and pepper heroes.

I never ordered it (not sure why), but I filed it away in my head before deciding to make my own version of it for this blog.

Of course, you can eat these eggs and mozzarella several ways (next to a side of bacon for breakfast is one way), but for me, it’s all about the bread. This is For Carbs’ Sake, after all, and these eggs and mozzarella are totally sandwich material.

Why You’ll Love These Eggs and Mozzarella

They’re inexpensive: The priciest ingredient is the Pecorino Romano, but this recipe calls for just 3 tablespoons.
Everything cooks in one pan: You barely need any other tools.
They cook fast: You can have these eggs and mozzarella ready in less than 20 minutes.

Key Ingredients

Pecorino Romano: This sharp cheese adds more flavor to this recipe.
Part-Skim Mozzarella: Part-skim mozzarella releases less water than fresh.
Scallions: A must for color and bite.

See the recipe card below for more information on ingredients and quantities.

Save This Recipe

Enter your email address to get a link to this post in your inbox!

How to Make This Recipe

A bowl of whisked eggs and Pecorino cheese. — 1. Whisk the eggs in a bowl with the grated Pecorino until well combined.

A pan of melted butter with garlic powder. — 2. Melt the butter in a large pan, then add the garlic powder and stir it quickly.

A pan of whisked eggs, cubed mozzarella, and scallions. — 3. Stir in the egg mixture, cubed mozzarella, sliced scallions, salt, and pepper.

A pan of cooked eggs and mozzarella. — 4. Let the eggs set over low heat, stirring them often until cooked through.

Eggs and mozzarella stuffed inside a bread roll.

Pro Tips

Prep all the ingredients before cooking the eggs: This will make this already-easy recipe even easier. Whisk together the eggs and Pecorino, cube the mozzarella, and slice the scallions before you turn on the burner.
Use a slotted spoon for serving: A small amount of water may remain in the pan, so use a slotted spoon to scoop out the eggs and mozzarella, leaving any liquid behind.

Variations & Substitutions

-Use fresh mozzarella instead of part-skim; just know that it will release more water.
-Experiment with other Italian cheeses like provolone or asiago.
-Add some white parts of the scallions for even more onion flavor.
-Substitute the scallions with chives.
-Add some fresh parsley for more herbiness.

Recipe FAQs

How do I prevent watery mozzarella if using fresh?

Cook the eggs on the stovetop at a low temperature for a little longer than usual, allowing the water from the fresh mozzarella to evaporate a bit longer. You can also scoop the eggs and mozzarella from the pan with a slotted spoon.

How do I prevent scrambled eggs from overcooking?

Cook them on low heat—low and slow—and the eggs should be tender and fluffy.

Storage

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 2 days.
Freezer: I don’t recommend freezing this egg-based recipe, which will become watery upon defrosting.
Reheat: Gently reheat in the oven (covered) at a low temperature setting. You can also microwave in a microwave-safe bowl.

More Italian-Inspired Recipes

If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!