This Scrambled Egg Sandwich recipe is piled with creamy scrambled eggs, melty cheese, lettuce, and tomato for a quick meal that our family loves to enjoy for breakfast, lunch, or dinner!
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Comforting, Nostalgic Scrambled Egg Sandwiches
Let’s talk comfort food.
The foods that make us happy, that soothe our souls, that remind us of home.
For me, it’s a scrambled egg sandwich.
Like most comfort foods, it’s not fancy. It doesn’t require a lot of time, special skills, or rare ingredients.
What it does have is lots of memories. These are my family’s Sunday afternoon egg sandwiches.
We would come home from church, bellies already rumbling with hunger.
Dad would scramble the eggs while mom stirred Hershey’s chocolate syrup swirls into glasses of ice cold milk. I would set the table, then read the Sunday comics as the smell of buttery eggs filled the kitchen.
Then at last, we’d sit down, say grace, and take that first bite. Oh, what a bite!
Gooey cheese melting into creamy scrambled eggs. The tang of Miracle Whip and soft, puffy bread. Sips of rich chocolate milk between bites.
To this day, egg sandwiches bring back a sense of nostalgia. They’re my home food, my family food, my comfort food. And today I want to share my favorite lazy Sunday afternoon scrambled egg sandwiches with you.
We’ll start by making the best scrambled eggs, then build from there. Feel free to make these your own, experiment, and start your own tradition. You might be surprised just how satisfying a scrambled egg sandwich can be.
How to Make Creamy Scrambled Eggs
We’re going to deep dive scrambled eggs for a sec, because they’re the foundation of the sandwiches, and just a general life skill. I prefer creamy eggs over fluffy eggs, and this recipe makes perfect creamy scrambled eggs.
Here are some things to keep in mind when cooking scrambled eggs for sandwiches:
- Plan on 2 eggs per sandwich for adults.
- Use 1 tablespoon of milk for every egg. If you prefer fluffy scrambled eggs, sub water for the milk.
- Use low heat to cook the scrambled eggs. I keep my gas burner one notch above the lowest setting.
- Keep the eggs moving. You’ll want to stir frequently so you get lovely, creamy curds instead of a rubbery eggy slab.
How to cook scrambled eggs:
- Whisk together the eggs and milk.
- Heat a non stick skillet (I love this one) over low heat. Melt a tablespoon of butter in the skillet. Add the eggs and allow to cook undisturbed for 30-40 seconds. Then, drag a rubber spatula through the egg mixture and around the edges to allow uncooked portions to hit the skillet. Continue to drag and scrape the spatula every 10-15 seconds until the eggs are in curds. They should still look slightly “wet.”
- Season to taste with salt and pepper, then divide the eggs into equal portions for the sandwiches, draping a slice of cheese over each one so it can melt.
How to Make Scrambled Egg Sandwiches
Once the eggs are made, the rest is assembly!
- While the eggs are cooking, toast the bread (or not-I like it both ways!)
- Spread some mayonnaise and a little Dijon mustard on each bread slice.
- Top one slice of bread with lettuce and tomato, then season with salt and pepper. Add the scrambled eggs and cheese, then sandwich with the top slice.
Scrambled Egg Sandwich Variations and Tips
Now that we’ve got the basics down, let’s talk about all the different ways you can jazz these up and make them your own. Here are some variations you can try!
- Bread– I prefer thick cut sourdough bread or this Amish White Sandwich Bread. The sourdough bread you see pictured here is actually thinner than I prefer, but it’s what the grocery store had, so you know, it works! A seedy grain bread is also great, or try making egg sandwiches on an English muffin or bagel! I sometimes toast, and sometimes don’t. It’s up to you!
- Cheese– I don’t discriminate on cheeses. We’ve made egg sandwiches with cheddar, Muenster, Colby Jack, and Swiss and they’re all fabulous.
- Toppings– I like lettuce and tomato and (sometimes) red onion. Avocado, arugula, or spinach are also nice additions.
- Sauce– I grew up eating egg sandwiches with Miracle Whip, and when I’m feeling nostalgic, that’s definitely my go-to. That said, these days we mostly make egg sandwiches with mayo and a little bit of dijon mustard.
- Make it meaty! Does this sandwich need meat? No. Is it nice to throw a sausage patty or a few slices of oven bacon on there occasionally? Definitely.
- Make it spicy! Add a pinch of cayenne pepper to the eggs and/or a few squeezes of hot sauce or Sriracha to the mayo.
More Scrambled Egg Recipes
- 4 eggs
- ¼ cup milk
- 1 Tablespoon butter
- Salt and Pepper, to taste
- Chopped chives
- 2 slices cheese of your choice
- Dijon Mustard
- 4 slices sourdough bread
- Leaf lettuce
- Sliced Tomatoes
- Whisk together the eggs and milk in a large measuring cup or bowl.
- Heat a non stick skillet over low heat. Melt a tablespoon of butter in the skillet. Add the eggs and allow to cook undisturbed for about 30 seconds. Then, drag a rubber spatula through the egg mixture and around the edges to allow uncooked portions to hit the skillet. Continue to drag and scrape the spatula every 10-15 seconds until the eggs are in curds. Remove from heat when the eggs still look slightly “wet.”
- Season to taste with salt and pepper and snipped chives, then divide the eggs into equal portions for the sandwiches, draping a slice of cheese over each one so it can melt.
- Meanwhile, toast the bread (if desired). To assemble the sandwiches, spread mayonnaise and a dollop of dijon mustard on the inside of both sides of the bread. Top one slice with lettuce and sliced tomato, seasoning the tomato with a pinch of salt and pepper. Add eggs and top with the second slice of bread.
If you prefer fluffy eggs instead of creamy, sub the milk for water.
You can scale the recipe up or down, just plan on 2 eggs/per sandwich and 1 tablespoon of liquid for every egg.
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Nutrition Information:Yield: 2
Amount Per Serving: Calories: 583Total Fat: 33gCholesterol: 380mgSodium: 1039mgCarbohydrates: 44gFiber: 2gSugar: 5gProtein: 27g