Scrambled Eggs and Cheese Breakfast Sandwich

by Nancy

This scrambled eggs and cheese sandwich brings breakfast to life.

Sometimes a light breakfast isn’t enough when you’re really hungry in the morning.

This breakfast sandwich made with a French roll and filled with scrambled eggs, cheese and tomatoes is hearty but light enough so it’s not too filling.

One of my favorite flavors in this sandwich is the light taste of garlic that’s toasted with butter on the roll.

It’s crazy that the taste of garlic would be so good in the morning but it’s delicious when combined with the eggs and cheese.

The fun part about this sandwich is that you can customize the toppings to include those that you may have inside an omelet such as chopped ham, sautéed onion and bell peppers, or sautéed mushrooms.

Or how about topping it with chili…that sounds so good.

Let’s check out the ingredients.

French or brat rolls, eggs, milk, Monterrey Jack cheese, sharp cheddar cheese, butter, granulated garlic, salt, pepper, tomatoes, and chives (or the green top of a green onion)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Scrambled Eggs:

In a small bowl add eggs,

milk,

salt and pepper.

Whisk and…

…set aside for a moment.

Heat a medium size skillet on low to medium heat.

Add butter and spread it around the pan with a spatula.

Add the egg mixture and stir as the eggs cook.

Cook the eggs until light, fluffy and thoroughly cooked.

Remove the pan (with the eggs in it) from the heat and aside for a moment.

For the Sandwich:

Cut the rolls in half lengthwise stopping about 1 inch from the bottom of the roll.

Gently open the rolls slightly…

…and spread butter inside the rolls.

Sprinkle granulated garlic on top of the butter and lightly toast the rolls in a toaster oven.

Fill the warm rolls with scrambled eggs, and top with shredded cheese.

Put the sandwich in the microwave for a quick moment to just melt the cheese (5 to 7 seconds depending on your microwave).

Top the sandwich with tomatoes and…

…garnish with chives.

Serve warm.

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Scrambled Egg and Cheese Breakfast Sandwich

This scrambled eggs and cheese sandwich brings breakfast to life.

5 from 1 vote

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Yield: 2 Servings

Prep: 10

Cook: 10

Total: 20

Ingredients

For the Scrambled Eggs:

4 eggs
2 tablespoons milk
1 tablespoon butter
3 dashes salt
4 dashes ground black pepper

For the Sandwich:

2 French or brat rolls
2 tablespoons butter softened
1/2 teaspoon granulated garlic
Scrambled Eggs
1/2 cup shredded Monterrey jack cheese
1/2 cup shredded sharp cheddar cheese
8 cherry tomatoes – cut in half or 1/2 cup chopped tomatoes
1 tablespoon chopped chives or the green part of green onions

Instructions

For the Scrambled Eggs:

In a small bowl, add the eggs, milk, salt and pepper. Whisk the together and set aside for a moment.
Heat a medium size skillet on low to medium heat. Add butter and spread it around the pan with a spatula.
Add the egg mixture and stir as it cooks. Cook the eggs until light, fluffy and thoroughly cooked. Set aside for a moment.

For the Sandwich:

Cut the rolls in half lengthwise stopping about 1 inch from the bottom of the roll. Gently open the rolls slightly and spread the butter inside.
Sprinkle granulated garlic on top of the butter and lightly toast the rolls in a toaster oven.
Fill the warm rolls with scrambled eggs, and top with shredded cheese.
Put the sandwich in the microwave for a quick moment just to melt the cheese (5 to 7 seconds depending on your microwave).
Top the sandwich with tomatoes and garnish with chives. Serve warm.