One-Pan Egg Breakfast Sandwich (Printable Version)

Soft scrambled eggs cooked on toasted bread in a satisfying one-pan sandwich for busy mornings.

# Ingredient List:

→ 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 (e.g., 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)

# Directions:

01 - Whisk together eggs, milk, salt, and black pepper in a mixing bowl until fully combined.
02 - Melt butter in a large nonstick skillet over medium heat. Place both bread slices side by side and toast for 1 to 2 minutes until golden underneath, then flip.
03 - Pour the egg mixture around and over the bread slices in the skillet. Allow eggs to set for 10 to 15 seconds.
04 - Using a spatula, gently push eggs toward the bread edges, letting uncooked eggs flow underneath.
05 - When eggs are mostly set and slightly moist, place a slice of cheddar cheese on each bread slice.
06 - Fold any excess cooked egg onto bread slices with the spatula, then stack one slice over the other to form the sandwich.
07 - Press gently and cook for an additional 1 to 2 minutes until cheese melts and sandwich is heated through and golden.
08 - Remove sandwich from pan, cut in half if desired, and sprinkle with chives or green onions. Serve immediately.

# Expert Tips:

01 -
  • It's genuinely faster than scrambling eggs on the side and making toast—one pan, one moment of magic, and you're done.
  • The eggs get these little crispy edges where they touch the bread, creating a texture that plain toast could never deliver on its own.
  • It feels fancy enough to impress someone at your breakfast table but honest enough that you can make it on a rushed weekday.
02 -
  • The bread must be sturdy enough to flip and support the weight of the eggs—flimsy bread will tear and fall apart, leaving you with scrambled eggs and bread crumbs instead of a sandwich.
  • Don't walk away or get distracted once the eggs hit the pan; this whole process takes minutes, and the difference between perfectly cooked and overdone is about forty-five seconds.
  • The cheese won't melt properly if the eggs are too dry, so resist the urge to cook them until they're completely set before adding it.
03 -
  • A nonstick skillet is worth its weight in gold for this recipe—regular pans will stick, and you'll tear the bread trying to flip it.
  • Cold eggs scrambled directly onto hot bread create steam that helps cook everything evenly, but room-temperature eggs are more forgiving if you're new to this technique.
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