A scrambled egg sandwich for breakfast may not sound all that special…but we’re going to spice it up so that this easy breakfast sandwich is not only nutritious, but also requires almost no time at all. Put on your speedster shorts, we’re going for breakfast in five minutes or less!
Scrambled Egg Sandwiches are hugely underrated
Sometimes you don’t need the glitz and glam of fancy egg breakfasts like Oeufs en Cocotte, sometimes you want something as simple and familiar as an egg sandwich. I know what you’re thinking: You really giving me a recipe for a scrambled egg sandwich, bro? You trying to play me right now?
(Yes, that’s exactly what you’re thinking. Those exact words.)
But simple and familiar doesn’t necessarily have to mean tasteless or just blah. We’re going to scramble up some eggs and put them into a bun, sure. But trust me, the sum is greater than its parts. All you have to do is decide what kind of bread you’re going to use, and how you plan to scramble the eggs.
(Don’t worry, I’ll walk you through a few options.)
What kind of bread to use
While you can make a breakfast sandwich using just about any kind of bread, I’m going to give you three recommendations that’ll take you from ‘morning egg sammie’-zone to “drool worthy breakfast sandwich”.
- Brioche buns – this rich dough is enhanced by an eggier dough for maximum flavour and texture. It’s perfect for hamburgers and sandwiches.
- English muffins – toasted and slathered with a bit of butter please.
- Sourdough – soft chewy centre, a little firm on the outside. Make sure to add plenty of cheese to your egg, and this will be a glorious combination.
(If you’re wondering which bread I used for the photos in this post, I used brioche.)
Three ways to prepare your eggs
If you’ve read my scrambled eggs with smoked salmon post, you’ll know I enjoy taking the time to scramble eggs in the classical French style. It’s (ridiculously) creamy, and delicious. On the downside, it will take a lot longer than five minutes to get breakfast ready…and that’s not necessarily something everyone wants to deal with in the morning.
The solution? Well, there’s two other ways to do it. I’ll show you how to make scrambled eggs in the microwave, as well as how to do it in the oven (which is a great option if you’re planning to meal prep).
Classic French technique
Like I mentioned above, this technique takes a bit of time, and a bit of patience (and if I’m being completely honest, a lot of stirring!). So much so, that it’s almost a meditative exercise. In my opinion, it results in the best scrambled eggs. But you don’t always need the best, especially if you’re just looking for a quick breakfast sandwich.
The “ain’t nobody got time for that” technique (microwave)
This is how I was first taught to make scrambled eggs. It’s pretty simple. All you need to is prepare a cup (or a small bowl) with cooking spray, crack in two eggs, season with salt and pepper to taste, and 1 tablespoon of milk. Mix it all up with a fork, and nuke that sucker for 30 seconds, stir any uncooked parts gently, and microwave again for another 30 seconds until the egg is just set.
The “I’ve got my life together and I’m planning to eat egg sandwiches all week” technique (oven)
I’ll be honest, this is the method I use least often when it comes to scrambling eggs. Not for any reason other than the fact, I don’t usually have breakfast during the week (and if I did, I’d prefer a bit more variation). But if you like meal prep, then this is for you!
Oil/butter an 18×13-inch sheet pan (one with sides, please). Whisk together 12 eggs, with ¼ cup of milk, salt, and pepper (I usually use about 1 ½ teaspoons of salt and 2 teaspoons of pepper), and pour into the sheet pan. Bake at 300 degrees F for about 15 minutes (or until the eggs are just set). Remove allow it to cool, and cut it out in whatever shape you like.
You do you, bestie…but for the sake of the recipe section below, we’re going with option 2. Cause ain’t nobody got time…Seriously though, is it me? Or does it always feel like we’re short on time these days? I wake up, and I spend the entire day fighting the clock.
Make your sandwich sexy.
How you do this bit is really up to you. I’m going to show you what I do in the recipe section below, but how you like your eggs is a pretty personal thing. So feel free to jazz it up however you like. That said, make sure to think through your additions – if you’re planning to use meat or vegetables, make sure you cook them as needed first, and then add them to the recipe.
I’m using cheese. Because cheese is heaven.
More breakfast sandwich recipes
Here are a couple of other breakfast sandwich recipes that I know you’ll enjoy:
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There’s really not much you need for this recipe. If you opted for Option 3 as method to cook your eggs, then you’ll need a half sheet pan.
What’s your favourite kind of breakfast sandwich? Do egg sandwiches do it for you? Or do you want something more involved in the mornings?