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Scrambled Eggs and Cheese Sandwich

Scrambled Egg and Cheese Breakfast Sandwich

Brings breakfast to life.
5 from 1 vote


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
  • ½ teaspoon granulated garlic
  • 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


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 while warm.