One-Pan Egg Breakfast Sandwich (Print Version)

Soft scrambled eggs cooked on toasted bread, layered with cheese and herbs for a fast breakfast.

# What You'll Need:

→ Eggs

01 - 3 large eggs
02 - 2 tablespoons milk
03 - Salt, to taste
04 - Black pepper, to taste

→ Bread

05 - 2 slices sturdy sandwich bread (sourdough or whole wheat)
06 - 1 tablespoon unsalted butter

→ Cheese & Toppings

07 - 2 slices cheddar cheese
08 - 2 tablespoons chopped chives or green onions (optional)

# How to Make It:

01 - Whisk together eggs, milk, salt, and black pepper in a bowl until fully blended.
02 - Warm a large nonstick skillet over medium heat and melt the butter, swirling to coat the surface evenly.
03 - Place bread slices side by side in the skillet. Toast for 1 to 2 minutes until golden underneath, then flip.
04 - Pour the egg mixture over and around the bread slices. Let eggs set undisturbed for 10 to 15 seconds.
05 - Using a spatula, gently push the eggs toward the edges of the bread, allowing uncooked egg to flow underneath.
06 - When eggs are mostly set but still slightly moist, place a slice of cheddar cheese atop each bread slice.
07 - Fold any excess cooked egg onto the bread using the spatula. Carefully stack one bread slice over the other to assemble.
08 - Cook for an additional 1 to 2 minutes, pressing gently until cheese melts and the sandwich is heated through and golden.
09 - Remove from heat, cut in half if desired, sprinkle with chives or green onions, and serve immediately.

# Expert Advice:

01 -
  • Only one pan to wash, which means less cleanup when youre already rushing out the door.
  • The eggs cook directly onto the bread so every bite has that soft scrambled texture without needing to assemble anything separately.
  • You can customize it endlessly with whatever cheese, herbs, or leftovers you have in the fridge.
02 -
  • If your heat is too high the bread will burn before the eggs cook through, so stick to medium and adjust if things are moving too fast.
  • Dont skip the milk in the eggs, it makes them noticeably softer and prevents that dense rubbery texture you get from scrambling eggs dry.
  • Use a nonstick skillet or the eggs will stick to the pan and tear when you try to fold them, making the whole thing look messy.
03 -
  • Crack your eggs into a small bowl first so you can fish out any shell pieces before whisking, nothing worse than biting into eggshell mid breakfast.
  • Press the finished sandwich gently with your spatula for an extra 30 seconds to get that diner style compact texture and help the cheese bond everything together.
  • If youre feeding more than two people, cook one sandwich at a time instead of crowding the pan, it gives you better control and prevents the eggs from spilling everywhere.
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