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Breakfast Sandwich

with Scrambled Eggs and Sun Dried Tomatoes

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.

Image of Scramble Egg Breakfast Sandwich


When you just don't know what to make for breakfast, try this unique way to serve scrambled eggs. It uses basic ingredients that you normally have in the pantry and you can serve a family of four in under 30 minutes.

Serve with fresh fruit or juice on the side and a muffin to complete the meal.

You can also try a variety of breads as well for this sandwich.

I used a buttermilk bread for the photo taken above because I like the firmer body of that particular bread, but you can also use a wheat or multi-grain bread and make this breakfast recipe a bit healthier.

Another idea is to add a small bit of a chunky tomato salsa on top of the eggs before putting the sandwich together. Don't add too much though or it may get a bit soggy.

Find more egg recipes for your brunch menu like this breakfast sandwich.

***Special thanks go out to Lisa from Crock Pot Recipes for the submission of this delicious breakfast recipe. (She has a great collection of recipes made especially for the slow cooker including many meats, vegetables, and even desserts.) Please stop by and visit her site.

Scrambled Egg Breakfast Sandwich

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Prep Time:  10 minutes

Cooking Time:  10 minutes

Ingredient List:


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

Kitchen Equipment Needed

medium mixing bowl
non-stick frying pan
sandwich maker or Panini press

Instructions:

Step 1: Pre-heat sandwich maker or panini press.

Step 2: Spray oil over one side of the slices of bread and place them, oil side down, on your work surface.

Step 3: In a medium bowl, whisk together the eggs, cream, chives, salt, and pepper. Add in the tomatoes.

Step 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.

Step 5: Spoon the egg mixture, dividing evenly onto 2 bread slices, top with another two slices, making sure the oil is on the outside.

Step 6: Place the sandwiches in the press and cook for 5-6 minutes, or until the bread is golden brown.

Step 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.

Makes 4 breakfast sandwiches.

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