One-Pan Egg Breakfast Sandwich (Printable)

Soft scrambled eggs cooked on toasted bread, layered with cheese and chives for a hearty start.

# What You 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

# Steps:

01 - In a bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
02 - Heat a large nonstick skillet over medium heat. Melt butter and swirl to coat the pan. Place bread slices side by side and toast for 1 to 2 minutes until golden underneath; then flip.
03 - Pour egg mixture directly over and around bread in skillet. Allow eggs to set for 10 to 15 seconds.
04 - Gently push eggs toward bread edges with a spatula, letting uncooked egg flow underneath.
05 - Once eggs are mostly set but still slightly moist, place a slice of cheese on each bread piece.
06 - Use spatula to fold excess cooked egg onto bread slices, then carefully stack one slice over the other to form a sandwich.
07 - Cook sandwich for 1 to 2 minutes, pressing gently, until cheese melts and sandwich is golden and heated through.
08 - Remove from pan, optionally cut in half, sprinkle with chives or green onions, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your breakfast.
  • The eggs get slightly crispy where they touch the hot pan, creating this textural contrast that elevates the whole sandwich.
  • It looks way more impressive than it is, perfect for feeding someone else or just impressing yourself on a morning when you need a win.
02 -
  • The bread has to be sturdy enough to hold its shape; soft bread becomes a soggy mess, and I learned this the hard way with a sad bag of white sandwich bread.
  • Keep your heat at medium, not high—high heat will burn the bottom of the bread before the eggs finish cooking, leaving you with a bitter-tasting sandwich that looks prettier than it tastes.
  • The secret is timing the cheese so it melts exactly when the eggs are done; if you add it too early, it hardens, and too late, it doesn't melt through.
03 -
  • A truly nonstick pan makes this foolproof; if you're using an older or scratched pan, you might need a little extra butter to prevent sticking.
  • Tear off a small piece of bread and taste it as you toast to know exactly when it's reached that golden-brown stage you're after—every stove and pan cooks differently.
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