One-Pan Egg Breakfast (Printable)

Quick morning meal with soft eggs cooked on toasted bread in a single pan, perfect for busy starts.

# What You Need:

→ Eggs

01 - 3 large eggs
02 - 2 tablespoons whole milk
03 - Salt, to taste
04 - Black pepper, to taste

→ Bread

05 - 2 slices sturdy sandwich bread (sourdough or whole wheat)
06 - 1 tablespoon unsalted butter

→ Cheese & Toppings

07 - 2 slices cheddar cheese
08 - 2 tablespoons chopped chives or green onions (optional)

# How-To:

01 - Whisk together eggs, milk, salt, and pepper in a bowl until fully combined.
02 - Heat a large nonstick skillet over medium heat; melt butter and swirl to coat. Place bread slices side by side in the pan and toast for 1 to 2 minutes until golden underneath, then flip.
03 - Pour the egg mixture directly over and around the bread slices in the skillet. Allow eggs to set for 10 to 15 seconds.
04 - Gently push eggs toward the bread edges with a spatula, letting uncooked egg flow beneath the bread surfaces.
05 - Once eggs are mostly set but still slightly moist, place a slice of cheddar cheese on each piece of bread.
06 - Fold any excess cooked egg onto the bread slices using a spatula, then carefully stack one bread slice atop the other to form a sandwich.
07 - Cook for an additional 1 to 2 minutes, pressing gently until cheese melts and sandwich is golden and heated through.
08 - Remove from skillet, cut in half if desired, sprinkle with chives or green onions, and serve immediately.

# Expert Advice:

01 -
  • One pan means one cleanup, which honestly might be the best part of breakfast.
  • Soft, custardy eggs soaked into toasted bread creates a texture that's impossibly comforting.
  • Ready in under 15 minutes, no stress, no fuss.
02 -
  • The bread must be sturdy enough to hold moisture without turning into mush—cheap white bread will fail you here, so choose something with backbone.
  • Keep your heat at medium, not high, because rushing with high heat burns the bottom while the eggs stay runny on top.
  • Slightly runny eggs that finish cooking off the heat are better than overcooked rubber—you're building a sandwich, not scrambling breakfast in a bowl.
03 -
  • Non-stick pans are non-negotiable here—a regular pan will stick and make the whole thing frustrating, so don't try to be resourceful.
  • Whisking the eggs with milk until they're completely uniform takes 30 seconds and prevents those random bits of cooked egg white that ruin the creamy texture.
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