Scrambled Eggs and Cheese Breakfast Sandwich

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

Here’s a super delish sandwich roll filled with easy-to-make scrambled eggs and topped with cheese and tomatoes.

You know what my fave part of this sandwich is?

It’s the light taste of garlic that’s toasted with butter on the roll.

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

The fun part about this sandwich is that you can customize the toppings to include goodies 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, garlic powder, salt, pepper, tomatoes, and chives.

Here’s how to make it.

For the Scrambled Eggs:

In a small bowl, add the eggs,

milk,

salt and pepper.

Whisk the eggs and…

…set aside for a minute.  Heat a medium size skillet on low to medium heat.  Add 1 tablespoon of butter and spread it around the pan with a spatula.

Add the eggs and stir as they cook.

Cook the eggs until light, fluffy and completely 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 the rolls.

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

Fill the rolls with the scrambled egg, and top with the cheese.  Put the sandwich in the microwave for a quick blast to melt the cheese (5 to 7 seconds depending on your microwave).

Top with the tomatoes and…

…garnish with the chives.

Serve while warm and…

…enjoy.

More Recipes with Scrambled Eggs You May Like:
Potato, egg and cheese scramble
Bacon, kale and Swiss cheese egg scramble
Breakfast chili Chilaquiles

Scrambled Egg and Cheese Breakfast Sandwich

Easy to make and great for eating on-the-go

Yield: Serves 2

Ingredients:

For the Scrambled Eggs:

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

For the Sandwich:

2 French or Brat rolls
2 tablespoons butter
½ teaspoon garlic powder
Scrambled eggs
½ cup shredded Monterrey Jack cheese
½ cup shredded sharp cheddar cheese
8 cherry tomatoes – cut in half (or ½ cup chopped tomatoes)
1 tablespoon chopped chives (or the green part of green onions)

Directions:

For the Scrambled Eggs:

In a small bowl, add the eggs, milk, salt and pepper. Whisk the eggs and set aside for a moment. Heat a medium size skillet on low to medium heat. Add 1 tablespoon of butter and spread it around the pan with a spatula. Add the eggs and stir as they cook. Cook the eggs until light, fluffy and completely 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 the rolls. Sprinkle the garlic powder on top of the butter and lightly toast the rolls in a toaster oven. Fill the rolls with the scrambled egg, and top with the cheese. Put the sandwich in the microwave for a quick blast to melt the cheese (5 to 7 seconds depending on your microwave). Top with the tomatoes and garnish with the chives. Serve while warm.