This scrambled egg sandwich recipe is my favorite breakfast meal. Make a sandwich in under 10 minutes, or prep multiple sandwiches in advance and freeze (or store in the fridge) for busy mornings when you need an easy breakfast, fast!
1 medium or large skillet for cooking the scrambled eggs
1 rubber spatula for cooking the eggs
foil or parchment paper if making the sandwich(es) for meal prep
1 toaster for toasting the bread of choice
Ingredients
1tablespoonbutter or gheeuse vegan butter or grease a pan with oil for dairy-free
2largeeggsper person, per sandwich
2slices of breadper person, per sandwich, such as: sourdough sandwich bread, Ezekiel english muffin, bagel, hamburger bun, kaiser roll, whole wheat bread, white bread, or a brioche bun.
optional extrascheese, meat, mayo, hot sauce-see notes below for all options
Instructions
To start, toast your bread of choice. While the breads toasts, make the scrambled eggs...
Over medium-low heat, melt 1 tablespoon of butter in a medium-size frying pan. In a small bowl, crack the eggs, add a pinch of salt and pepper. Vigorously whisk the eggs.
Add the egg mixture to the melted butter and hot skillet, let set for a few seconds, then use a silicone or rubber spatula to bring the eggs up and over (see the scrambled eggs technique here). Once the eggs are glossy and fluffy and resemble soft curds, remove from heat.
If you want cheese on your sandwich, immeadiately add a slice of cheese or shredded cheese on top of the eggs, once finished cooking. The heat from the eggs will create the perfect melted cheese over the small curds of eggs.
Remove the bread from the toaster.
Place any desired toppings on one slice of the bread/bun: arugula, avocado, pickled onions, meat of choice, etc. Then place eggs on top.
Add any sauces, like mayo, pesto, etc. Spoon and spread the sauce on the other slice of bread/bun. Place this slice of bread over the eggs.
Serve warm.
Make-Ahead Sandwiches:
The best egg sandwich to make for meal prep is: scrambled eggs, cooked meat (ham, bacon, sausage patty), and cheese. These toppings store the best in the fridge and freezer. Additional toppings desired should be added after reheating and before serving.
For busy mornings, I make a breakfast sandwich the night before, wrap in parchment paper or foil, and store in the fridge. The next morning, unwrap and reheat for a few seconds in the microwave. You may also make multiple sandwiches on the weekend and store in the fridge or freezer for an easy breakfast all week.
Store in the fridge, wrapped, for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave, unwrapped, for 30-60 seconds. Or in the oven, unwrapped, at 350F for 10 minutes. After reheating, add any sauces (mayo, pesto, etc.) and toppings (tomato slices, avocados, arugula, etc.)
Notes
Optional Extras (choose one extra to add, or mix and match multiple like a sauce, cheese, and meat):
1 slice of cheese (or 1-2 tablespoons grated cheese), such as: cheddar cheese, gouda cheese, monterey jack
1 tablespoon soft goat cheese
Cooked meat of choice: 1-2 slices bacon, 1-2 ounces ham, 1-2 slices canadian bacon, 1 sausage patty
1-2 tomato slices
handful of baby arugula or spinach
1 tablespoon sauce: cream cheese, pesto, or mayonnaise
1/2 a small avocado: mash the avocado with salt and lemon juice or cut into slices