One-Pan Egg Breakfast Sandwich (Print version)

A quick, tasty sandwich with soft scrambled eggs cooked on toasted bread in one pan 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 (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 - In a bowl, whisk together eggs, milk, salt, and pepper until smooth and combined.
02 - Warm a large nonstick skillet over medium heat and melt unsalted butter, swirling to coat evenly.
03 - Place two bread slices side by side in the skillet and toast until golden underneath, about 1 to 2 minutes, then flip.
04 - Pour the egg mixture directly over and around the bread slices. Allow eggs to begin setting for 10 to 15 seconds.
05 - Gently push the eggs toward the edges of the bread with a spatula, letting uncooked eggs flow underneath.
06 - Once the eggs are mostly set but slightly moist, place a slice of cheddar cheese on each bread piece.
07 - Fold any excess cooked egg onto the bread slices with a spatula, then carefully stack one slice over the other to form a sandwich.
08 - Cook the sandwich for another 1 to 2 minutes, pressing gently, until cheese melts and the sandwich is heated through and golden.
09 - Remove from skillet, cut in half if desired, and sprinkle with chopped chives or green onions before serving immediately.

# Expert Tips:

01 -
  • One pan means one thing to clean: No toaster, no separate egg pan, no regrets about the mess.
  • The bread gets crispy-edged and custardy inside: You can't replicate this magic any other way.
  • It's faster than ordering coffee: Seriously, start to finish is under 15 minutes, and half of that is just waiting.
02 -
  • The bread needs to be sturdy: I learned this the hard way with thin bread that turned into mush—sourdough and whole wheat are your friends because they actually hold their structure.
  • Don't walk away from the pan: This happens fast once the eggs hit, and undone eggs in the middle mixed with overdone edges is a different kind of breakfast regret.
03 -
  • Medium heat is non-negotiable: High heat will brown the bread before the eggs cook through, and low heat turns everything pale and timid.
  • A nonstick skillet makes this possible: A regular pan will stick, and you'll end up scraping instead of sliding, which ruins the whole vibe.
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