Scrambled Egg Breakfast Sandwich Recipe

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2 votes | 2442 views

A quick and easy breakfast sandwich made with scrambled eggs, sun-dried tomatoes, chives and sandwich bread. Serve this panini sandwich for a fast breakfast on the go.

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Prep time:
Cook time:
Servings: 4


Cost per serving $1.57 view details
  • 8 slices of bread
  • vegetable oil cooking spray
  • 6 eggs, at room temperature
  • 1/3 cup cream or milk
  • 2 tablespoons finely chopped fresh chives
  • 2/3 cup semi-dried tomatoes
  • salt and pepper
  • 2 teaspoons butter, chopped


  1. Preheat sandwich maker or panini press.
  2. Spray oil over one side of the slices of bread and place them, oil side down, on your work surface.
  3. In a medium bowl, whisk together the eggs, cream, chives, salt, and pepper. Add in the tomatoes.
  4. Melt half of the butter in a non-stick frying pan over a medium-low heat. When the butter starts to froth, pour in half the egg mixture. Cook for about one minute or until the eggs start to cook. Stir the eggs, from the outer edge of the pan to the center, continuing until the eggs are almost cooked.
  5. Spoon the egg mixture, dividing evenly onto 2 bread slices, top with another two slices, making sure the oil is on the outside.
  6. Place the sandwiches in the press and cook for 5-6 minutes, or until the bread is golden brown.
  7. While the first two sandwiches are in the panini press, fry the remaining scrambled egg mixture, using the last teaspoon of butter. Repeat the process with the remaining slices of bread.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 171g
Recipe makes 4 servings
Calories 377  
Calories from Fat 153 41%
Total Fat 17.14g 21%
Saturated Fat 6.94g 28%
Trans Fat 0.0g  
Cholesterol 338mg 113%
Sodium 508mg 21%
Potassium 213mg 6%
Total Carbs 39.65g 11%
Dietary Fiber 1.9g 6%
Sugars 2.02g 1%
Protein 16.52g 26%
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  • Judi
    August 3, 2013
    This is a wonderful addition to a variety for breakfast or brunch! They had just the perfect ingredients for our taste.

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