One-Pan Egg Breakfast Sandwich (Printable Version)

Soft scrambled eggs cooked on toasted bread in one pan for a fast, satisfying breakfast.

# What You Need:

→ Eggs

01 - 3 large eggs
02 - 2 tablespoons whole 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)

# Step-by-Step Directions:

01 - In a bowl, whisk together eggs, milk, salt, and pepper until smooth and homogenous.
02 - Place a large nonstick skillet over medium heat, melt butter, and swirl to evenly coat the pan. Arrange bread slices side by side and toast for 1 to 2 minutes until golden on the bottom, then flip.
03 - Pour egg mixture over and around the bread slices in the skillet. Allow eggs to begin setting for 10 to 15 seconds.
04 - Gently push eggs toward the edges of the bread with a spatula, allowing uncooked egg to flow beneath the bread slices.
05 - Once eggs are mostly set but slightly moist, place a slice of cheddar cheese atop each bread piece.
06 - Use a spatula to fold any excess cooked egg onto the bread slices, then carefully stack one slice over the other to form a sandwich.
07 - Press gently and cook for an additional 1 to 2 minutes until cheese melts and the sandwich is golden and heated through.
08 - Remove from skillet, cut in half if desired, and sprinkle with chopped chives or green onions. Serve immediately.

# Expert Advice:

01 -
  • Only one pan to wash, which feels like a small miracle on weekday mornings.
  • The eggs cook directly onto the bread so every bite has that perfect creamy scramble.
  • Takes less time than waiting in a drive-through line.
02 -
  • Don't use high heat or the bread will burn before the eggs cook through.
  • Nonstick pans are essential here because scrambled eggs love to stick, and scrubbing a regular skillet ruins the whole time-saving magic.
  • If your eggs are cooking too fast, pull the pan off the heat for a moment and keep stirring so they stay soft.
03 -
  • Use a wide spatula to flip and fold without tearing the eggs or breaking the bread.
  • Let the sandwich rest in the pan for an extra thirty seconds after stacking so the cheese melts all the way through and everything holds together when you cut it.
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