One-Pan Egg Breakfast (Printable Version)

A speedy morning sandwich with soft eggs cooked on bread, perfect for busy starts.

# What You'll Need:

→ Eggs

01 - 3 large eggs
02 - 2 tablespoons whole milk
03 - Salt, to taste
04 - Black pepper, to taste

→ Bread

05 - 2 slices sturdy sandwich bread (sourdough or whole wheat)
06 - 1 tablespoon unsalted butter

→ Cheese & Toppings

07 - 2 slices cheddar cheese
08 - 2 tablespoons chopped chives or green onions (optional)

# Steps to Follow:

01 - Whisk together eggs, milk, salt, and black pepper in a bowl until fully blended.
02 - Heat a large nonstick skillet over medium heat, melt butter, and swirl to coat. Place bread slices side by side in the pan and toast for 1 to 2 minutes until golden underneath, then flip.
03 - Pour the egg mixture evenly over and around the bread in the skillet. Let eggs set for 10 to 15 seconds.
04 - Use a spatula to gently push eggs toward the bread edges, allowing uncooked egg to flow beneath.
05 - When eggs are nearly set but slightly moist, place a slice of cheese on each bread piece.
06 - Fold any excess cooked egg onto the bread with a spatula, then carefully stack one bread slice atop the other to form a sandwich.
07 - Cook for an additional 1 to 2 minutes, pressing gently, until cheese melts and sandwich is golden and heated through.
08 - Remove from heat, cut sandwich in half if desired, sprinkle with chives or green onions, and serve immediately.

# Additional Tips::

01 -
  • Everything cooks in one pan, so youre eating before the coffee finishes brewing.
  • The eggs soak into the bread just enough to make every bite creamy and satisfying.
  • You can dress it up or keep it simple depending on whats in the fridge.
02 -
  • Don't crank the heat too high or the eggs will cook faster than the cheese melts, leaving you with a cold center.
  • Use a nonstick pan or the eggs will stick to the bread and tear when you try to fold them.
03 -
  • Let the bread toast fully on the first side before flipping, it gives you a sturdy base that won't get soggy.
  • If the eggs start setting too fast, pull the pan off the heat for a few seconds and keep stirring, you want them soft and custardy, not browned.
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