One-Pan Egg Breakfast Sandwich (Printable View)

A quick, easy breakfast with soft scrambled eggs layered on toasted bread for busy mornings.

# 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 eggs, milk, salt, and pepper in a bowl until well combined.
02 - Heat a large nonstick skillet over medium heat. Melt butter and coat the pan. Place bread slices side by side and toast 1 to 2 minutes until golden underneath. Flip the bread.
03 - Pour egg mixture around and over the bread slices in the pan. Let eggs set for 10 to 15 seconds.
04 - Gently push eggs toward bread edges with a spatula to let uncooked egg flow underneath.
05 - When eggs are mostly set but still moist, place a slice of cheese on each bread piece.
06 - Fold any excess cooked egg onto the bread, then stack one bread slice over the other to form a sandwich.
07 - Cook for 1 to 2 minutes more, pressing gently, until cheese melts and sandwich is golden and heated through.
08 - Remove from pan, cut in half if desired, sprinkle with chives or green onions, and serve immediately.

# Expert Tips:

01 -
  • One pan means one thing to wash, and you can eat it with your hands on the way out the door.
  • The eggs soak into the bread just enough to make every bite creamy and satisfying without falling apart.
  • You can double or triple this without any extra effort, just a bigger skillet.
02 -
  • If your heat is too high the eggs will brown and turn rubbery before they are cooked through, medium is the sweet spot.
  • Do not walk away once you pour the eggs, they set fast and you need to keep moving them or they will stick.
  • Use a nonstick pan or this becomes a scraping disaster, I tried it in cast iron once and regretted everything.
03 -
  • Crack your eggs into a small bowl first so you can fish out any shell bits before they hit the pan.
  • Let the butter melt completely and coat the pan before you add the bread or it will stick in spots.
  • Press the sandwich gently with the spatula at the end to help the layers stick together, but do not smash it flat or the eggs will ooze out.
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