Scrambled Egg and Cheese Breakfast Sandwich
The recipe Scrambled Egg and Cheese Breakfast Sandwich can be made in around 45 minutes. This main course has 757 calories, 41g of protein, and 62g of fat per serving. For $2.89 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. 68 people have tried and liked this recipe. Head to the store and pick up salt, eggs, sharp cheddar cheese, and a few other things to make it today. It is brought to you by Cuopon Clipping Cook. It is a good option if you're following a gluten free diet. With a spoonacular score of 80%, this dish is outstanding. Try Sausage, Egg, and Cheese Breakfast Sandwich with Maple Butter, Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese, and Scrambled Egg Sandwich to Go for similar recipes.
Servings: 2
Ingredients:
2 French or Brat rolls
2 tablespoons butter
8 cherry tomatoes – cut in half (or ½ cup chopped tomatoes)
1 tablespoon chopped chives (or the green part of green onions)
Scrambled eggs
4 eggs
½ teaspoon garlic powder
½ cup shredded Monterrey Jack cheese
2 tablespoons milk
4 dashes pepper
3 dashes salt
½ cup shredded sharp cheddar cheese
Equipment:
bowl
whisk
frying pan
spatula
toaster
oven
microwave
Cooking instruction summary:
For the Scrambled Eggs:In a small bowl, add the eggs, milk, salt and pepper. Whisk the eggs and set aside for a moment. Heat a medium size skillet on low to medium heat. Add 1 tablespoon of butter and spread it around the pan with a spatula. Add the eggs and stir as they cook. Cook the eggs until light, fluffy and completely 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 the rolls. Sprinkle the garlic powder on top of the butter and lightly toast the rolls in a toaster oven. Fill the rolls with the scrambled egg, and top with the cheese. Put the sandwich in the microwave for a quick blast to melt the cheese (5 to 7 seconds depending on your microwave). Top with the tomatoes and garnish with the chives. Serve while warm.
Step by step:
1. For the Scrambled Eggs:In a small bowl, add the eggs, milk, salt and pepper.
2. Whisk the eggs and set aside for a moment.
3. Heat a medium size skillet on low to medium heat.
4. Add 1 tablespoon of butter and spread it around the pan with a spatula.
Add the eggs and stir as they cook. Cook the eggs until light, fluffy and completely cooked. Set aside for a moment.For the Sandwich
1. 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 the rolls. Sprinkle the garlic powder on top of the butter and lightly toast the rolls in a toaster oven. Fill the rolls with the scrambled egg, and top with the cheese.
2. Put the sandwich in the microwave for a quick blast to melt the cheese (5 to 7 seconds depending on your microwave). Top with the tomatoes and garnish with the chives.
3. Serve while warm.
Nutrition Information:
covered percent of daily need
