One-Pan Egg Breakfast Sandwich (Printable)

Soft scrambled eggs cooked on toasted bread in one pan for an easy, hearty morning meal.

# What You'll 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 - Whisk together eggs, milk, salt, and pepper in a bowl until fully combined.
02 - Warm a large nonstick skillet over medium heat. Melt butter and swirl to coat. Place bread slices side by side in the pan 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. Let eggs set undisturbed for 10 to 15 seconds.
04 - Using a spatula, gently push eggs toward bread edges, allowing uncooked egg to flow underneath.
05 - When eggs are nearly set but still moist, place a slice of cheese on each bread piece.
06 - Fold any excess cooked egg onto bread slices with a spatula, then stack one slice over the other to form a sandwich.
07 - Press gently and cook for 1 to 2 minutes more until cheese melts and sandwich is golden and heated through.
08 - Remove from skillet, cut sandwich in half if desired, sprinkle with chives or green onions, and serve immediately.

# Expert Suggestions:

01 -
  • Everything happens in one skillet, which means less cleanup and more time to actually enjoy breakfast.
  • The toasted bread soaks up all those buttery, scrambled eggs in a way that makes each bite feel indulgent.
  • Ready in under 15 minutes, so it fits into even the most chaotic mornings.
02 -
  • Don't use thin, soft bread—it will absorb the egg moisture and turn soggy within minutes; sturdy bread is non-negotiable.
  • Keep the heat at medium, never high; high heat will burn the bread bottom before the eggs even finish cooking in the middle.
03 -
  • Use a spatula with rounded edges so you can gently slide under the bread and eggs without tearing them apart.
  • If the bottom is golden but the eggs aren't fully set, cover the pan with a lid or foil for 30 seconds to trap the heat and finish cooking.
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