One-Pan Egg Breakfast Sandwich (Printable)

A speedy, flavorful morning sandwich with soft eggs and melted cheese on toasted bread.

# 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)

# How To Make It:

01 - In a bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
02 - Heat a large nonstick skillet over medium heat. Add butter and swirl to coat the pan evenly.
03 - Place both slices of bread side by side in the skillet. Toast for 1 to 2 minutes until the undersides are golden, then flip both slices.
04 - Pour the egg mixture directly over and around the bread slices in the pan. Let the eggs begin to set for 10 to 15 seconds.
05 - Gently push the eggs toward the edges of the bread with a spatula, allowing uncooked eggs to flow beneath the bread.
06 - Once the eggs are mostly set but slightly moist, place one slice of cheddar on each bread slice.
07 - Use a spatula to fold any excess cooked egg onto the bread slices. Carefully stack one slice of bread on top of the other to assemble the sandwich.
08 - Cook for 1 to 2 minutes more, pressing gently, until cheese is melted and the sandwich is golden and heated through.
09 - Remove the sandwich from the skillet, cut in half if desired, and sprinkle with chopped chives or green onions. Serve immediately.

# Helpful Tips:

01 -
  • Everything cooks in one pan, which means breakfast is ready and cleanup is a breeze.
  • The eggs absorb toasted bread flavor while the cheese melts into every crevice—it tastes indulgent but takes barely ten minutes.
  • You can eat it warm straight from the skillet or wrap it up for a portable breakfast that actually tastes homemade.
02 -
  • If your eggs seem too runny when you're about to add cheese, give them another 20 seconds—they continue cooking even off heat, and overcooked is better than undercooked and soupy.
  • The bread has to be sturdy enough to hold the weight of the eggs and cheese; soft white bread will fall apart and ruin the whole vibe.
  • Don't be tempted to crank the heat up to speed things along—medium is where the magic happens, letting the bread toast while the eggs set gently.
03 -
  • If you're cooking for two, make them one at a time rather than doubling the recipe in one pan—the timing stays tight and you won't overcrowd.
  • A nonstick skillet is non-negotiable here; stainless steel will stick and make you regret everything within thirty seconds.
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