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Scrambled Eggs and Cheese Sandwich

Scrambled Egg and Cheese Breakfast Sandwich

Brings breakfast to life.
Course Breakfast
Cuisine American
Keyword Breakfast Sandwich, Scrambled Eggs and Cheese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


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.