This Caprese Breakfast Sandwich brings classic Italian flavors to your morning in under 15 minutes. Enjoy creamy mozzarella, juicy tomato, fresh basil, and a perfectly cooked egg hugged by toasted bread. It’s a fresh, satisfying start to any day.
If you're looking for the perfect Caprese Breakfast Sandwich, you're in the right place. Whether you love Savory Breakfast or want to explore our Appetizer Recipes collection, we've got you covered.
Why You’ll Love This Caprese Breakfast Sandwich
- Quick & satisfying: Ready in minutes but tastes like a cozy café treat.
- Dreamy textures: Crisp toast, creamy cheese, juicy tomato, and tender egg.
- Endlessly customizable: Swap the egg style or add chili oil for a kick.
- Fancy without effort: Impress with minimal skill on weekdays or at brunch.
Ingredients & Tools
- 2 slices of good crusty bread, like sourdough or ciabatta
- 1 large egg
- 2-3 slices of fresh mozzarella cheese
- 3-4 thick slices of ripe tomato (like beefsteak or heirloom)
- 4-5 fresh basil leaves
- 1 tablespoon unsalted butter, divided
- 1/2 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon balsamic glaze (optional, but highly recommended)
Tools: A non-stick skillet, a spatula, and a toaster (or you can toast the bread in your skillet).
Notes: Quality ingredients shine here—use fresh mozzarella, ripe tomato, and fragrant basil for best results.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 24 g |
| Fat: | 26 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 1 | Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes
Before You Start: Tips & Ingredient Notes
- Get your mozzarella right. For the best melt and flavor, use fresh mozzarella (the kind stored in water), not the low-moisture, pre-shredded kind. Pat the slices dry with a paper towel so your bread doesn’t get soggy.
- Tomato selection is key. A ripe, firm beefsteak or a colorful heirloom tomato will give you the best juicy-sweet flavor and hold up structurally. If your tomato is too watery, you can scoop out some of the seeds and gel.
- Don’t forget the balsamic glaze. I know it’s listed as optional, but it adds a wonderful sweet-tangy depth that ties everything together. You can find it in most grocery stores near the vinegar or make your own by simmering balsamic vinegar until it’s syrupy.
- Your bread matters. A sturdy, crusty bread like sourdough or a small ciabatta roll won’t get soggy and provides a great textural contrast to the soft fillings. Avoid super-soft sandwich bread if you can.
How to Make Caprese Breakfast Sandwich
Step 1: Start by toasting your bread. You can use a toaster, or for extra flavor and crispness, brush the slices lightly with olive oil and toast them in your dry skillet over medium heat for 1-2 minutes per side until golden. You want a good crunch to stand up to the juicy fillings. Set your beautifully toasted bread aside on a plate.
Step 2: Now, let’s cook the egg. In your same skillet over medium heat, melt half of the butter. Once it’s foaming slightly, carefully crack the egg into the pan. Season it generously with a pinch of salt and black pepper right away. Let it cook undisturbed for about 2-3 minutes, until the white is completely set and the edges are just starting to get lacy and golden. For a true Caprese sandwich vibe, I love a sunny-side up egg here—that runny yolk is like a built-in sauce.
Step 3: While the egg cooks, it’s assembly time. On one slice of your toasted bread, layer the fresh mozzarella slices. You want them to cover the surface so every bite is cheesy. Top the mozzarella with the thick tomato slices, and then tuck the fresh basil leaves over the tomato. This order helps protect the bread from immediate sogginess.
Step 4: Your egg should be perfect by now. Use your spatula to gently lift it and place it directly on top of the basil and tomato layer. The heat from the egg will start to ever-so-slightly wilt the basil and warm the tomato, which releases an incredible aroma. If you’re using the balsamic glaze, this is the moment to drizzle it over the egg.
Step 5: Time to complete the sandwich. Place the second slice of toast on top, and press down gently. If you want an even warmer, meltier experience, you can pop the whole assembled sandwich back into the warm skillet for 30-60 seconds to really melt the cheese. Just don’t walk away! Slice it in half, watch that yolk run, and dig in immediately.
Storage & Freshness Guide
- Fridge: Store components separately; assembled sandwich is best eaten immediately.
- Freezer: Not recommended due to texture changes in egg, tomato, and bread.
- Reviving: Reheat any leftover half in a toaster oven or air fryer at 350°F for 4–5 minutes to re-crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a pinch of salt cuts through the richness of the sandwich beautifully.
- Crispy breakfast potatoes — For a more substantial brunch, a side of home fries or roasted potatoes provides a hearty, savory counterpoint that’s always a crowd-pleaser.
- Fresh fruit salad — A bowl of mixed berries, melon, and citrus offers a sweet, refreshing palate cleanser between bites of the savory sandwich.
Drinks
- A freshly squeezed orange juice — The bright, sweet acidity is a classic pairing that complements the fresh tomato and basil notes perfectly.
- A dry cappuccino — The bitter, roasted notes of coffee provide a wonderful contrast to the creamy, rich elements of the sandwich, making for a truly balanced breakfast.
- Iced herbal tea — A chilled peppermint or lemon verbena tea feels light and refreshing, especially if you’re enjoying this on a warm morning.
Something Sweet
- A lemon poppy seed muffin — The zesty, bright flavor of lemon is a fantastic way to finish the meal, leaving your palate feeling clean and satisfied.
- A small square of dark chocolate — Just a bite of something rich and slightly bitter after the savory sandwich feels like a perfect, simple little treat.
- Almond biscotti — They’re not too sweet, and their crunchy texture is lovely for dipping into your remaining coffee or tea.
Top Mistakes to Avoid
- Using wet ingredients. If your tomato is super watery or your mozzarella isn’t patted dry, you’ll end up with a soggy sandwich bottom. A little moisture is good, a pool of it is not.
- Cooking the egg over too high heat. This will give you a burnt, crispy bottom and an undercooked white. Medium heat is your friend for a perfectly set white and a runny yolk.
- Assembling too early. This sandwich is best eaten the second it’s made. If you let it sit, the steam from the hot ingredients will soften your beautiful toast. I’ve learned this the hard way!
- Skimping on seasoning. Eggs and tomatoes need salt! Don’t forget to season your egg in the pan and give your tomato slices a tiny pinch of salt and pepper—it makes all the difference in bringing out their natural flavors
Caprese Breakfast Sandwich
Make a delicious Caprese Breakfast Sandwich in 15 minutes with fresh mozzarella, tomato, basil, and egg. A quick, gourmet breakfast awaits! Get the recipe.
Ingredients
For the sandwich:
-
2 slices good crusty bread (like sourdough or ciabatta)
-
1 large egg
-
2-3 slices fresh mozzarella cheese
-
3-4 thick slices ripe tomato (like beefsteak or heirloom)
-
4-5 fresh basil leaves
-
1 tablespoon unsalted butter (divided)
-
1/2 tablespoon extra virgin olive oil
-
Salt and freshly ground black pepper (to taste)
-
1 teaspoon balsamic glaze (optional, but highly recommended)
Instructions
-
Start by toasting your bread. You can use a toaster, or for extra flavor and crispness, brush the slices lightly with olive oil and toast them in your dry skillet over medium heat for 1-2 minutes per side until golden. You want a good crunch to stand up to the juicy fillings. Set your beautifully toasted bread aside on a plate.01
-
Now, let's cook the egg. In your same skillet over medium heat, melt half of the butter. Once it’s foaming slightly, carefully crack the egg into the pan. Season it generously with a pinch of salt and black pepper right away. Let it cook undisturbed for about 2-3 minutes, until the white is completely set and the edges are just starting to get lacy and golden. For a true Caprese sandwich vibe, I love a sunny-side up egg here—that runny yolk is like a built-in sauce.02
-
While the egg cooks, it’s assembly time. On one slice of your toasted bread, layer the fresh mozzarella slices. You want them to cover the surface so every bite is cheesy. Top the mozzarella with the thick tomato slices, and then tuck the fresh basil leaves over the tomato. This order helps protect the bread from immediate sogginess.03
-
Your egg should be perfect by now. Use your spatula to gently lift it and place it directly on top of the basil and tomato layer. The heat from the egg will start to ever-so-slightly wilt the basil and warm the tomato, which releases an incredible aroma. If you’re using the balsamic glaze, this is the moment to drizzle it over the egg.04
-
Time to complete the sandwich. Place the second slice of toast on top, and press down gently. If you want an even warmer, meltier experience, you can pop the whole assembled sandwich back into the warm skillet for 30-60 seconds to really melt the cheese. Just don’t walk away! Slice it in half, watch that yolk run, and dig in immediately.05
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