Cheese Breakfast Sandwich Recipe
Quick 5-minute cheese breakfast sandwich with fluffy eggs, melted cheddar, and golden toasted bread. Perfect for busy mornings or lazy brunches!
Print Pin Servings: 1 sandwich
Calories: 450kcal
Cost: $2
Equipment
- 1 Non-stick skillet (10–12 inch) Best for eggs and toasting bread
- 1 Flexible silicone spatula Prevents scratching pan, good for eggs
- 1 Sharp serrated knife Cuts sandwich cleanly
- 1 Small mixing bowl For whisking eggs
- 1 Butter knife or offset spatula Spreads butter evenly
- 1 Cutting board For slicing and serving
Ingredients
Main Ingredients
- 2 slices Bread Sourdough, whole wheat, or English muffin halves
- 2 large Eggs Fresh eggs = fluffier scrambles
- 2 slices Cheddar cheese Sharp cheddar melts best; sub Swiss, American, or pepper jack
- 1 tablespoon Butter For eggs and bread; can use olive oil
- Salt & pepper To taste, enhances flavor
Optional Add-ons
- 2 strips Bacon (optional) Cooked, or 1 sausage patty
- 1 slice Ham (optional) Classic deli-style addition
- Spinach or arugula (optional) Adds nutrients
- 2–3 slices Tomato (optional) Freshness and acidity
- 0.5 Avocado (optional) Sliced, adds creaminess and healthy fats
- Hot sauce/sriracha (optional) For spice
Instructions
- Gather all ingredients, whisk eggs, season with salt and pepper.
- Butter bread and toast both sides in a skillet until golden.
- Melt butter, cook eggs gently until slightly wet, then remove from heat.
- Layer cheese, eggs, and any optional fillings. Top with another cheese slice and the second piece of bread.
- Let rest for 30 seconds, slice diagonally, and serve immediately.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 220g | Calories: 450kcal | Carbohydrates: 32g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 285mg | Sodium: 650mg | Potassium: 280mg | Fiber: 3g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 3mg