Scrambled Egg and Cheese Breakfast Sandwich
This scrambled eggs and cheese sandwich brings breakfast to life.
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.