Sourdough Breakfast Sandwich

A sourdough breakfast sandwich is the kind of morning meal that checks all the boxes—warm, filling, and full of flavor. This hearty classic brings together fluffy scrambled eggs, melty cheese, and toasted sourdough bread, all cooked to golden perfection. It’s fast enough for busy mornings and satisfying enough to enjoy anytime you’re craving something savory. Once you try this easy skillet method, you’ll want to make this part of your regular breakfast routine.

While there are plenty of ways to start the day, sourdough breakfast sandwiches stand out for their texture and flavor. The crisp edges of toasted bread paired with soft, seasoned eggs and melty cheese create a comforting balance in every bite. Plus, using sourdough adds a slight tang that elevates the whole sandwich beyond a basic breakfast.

This easy sourdough breakfast recipe is also customizable. Add cooked bacon, ham, or sautéed veggies to make it your own. You can even prep the eggs ahead of time and store them in the fridge, making assembly quick and effortless during busy weekdays.

Why We Love These Sourdough Breakfast Sandwiches

Ingredient Notes and Substitutions

Recipe Variations

Equipment Used in this Recipe

• Medium bowl
• Balloon whisk
• Silicone spatula
• Medium nonstick skillet
• Sandwich griddle
• Large cast iron skillet

How to Make Sourdough Breakfast Recipe

1. Tap the eggs on a flat surface first. This might seem counterintuitive, but you’re less likely to get shells in your eggs this way. 

2. Crack the eggs into a bowl and add the liquid. Whisk until the mixture is bright yellow in color.
3. Preheat your pan or skillet to medium-low heat. Add the butter and wait until it melts to add the eggs to the pan.

4. Let the eggs cook until the edges begin to set, about 2 minutes. Slide a silicone spatula along the edges of the pan, working toward the center. 
5. Don’t let the eggs sit still and burn! Repeat this sweeping motion, lifting the eggs, until the runny egg mixture no longer comes spilling to the edges.

6. Once the eggs are cooked all the way, remove them from the heat right away so that they don’t dry out! That would completely undo all of your hard work to make fluffy eggs.

Serving Suggestions

For a complete breakfast spread, serve your sourdough breakfast sandwich with cooking turkey bacon in oven and quick and easy breakfast potatoes. Or make some avocado spread for sandwiches then switch up the bread and use sourdough English muffins.You can also add sautéed onions or sliced avocado for extra flavor and texture. Want a little something sweet? Pair your sandwich with a glazed donut or a small fruit salad for contrast.

Switch up the bread and try it on wheat, sesame, or even slices of sourdough rolls for variety. Cheese lovers can swap in white cheddar cheese, gouda, or a smoky variety for a twist on the classic. If you’re adding meat, crispy pork bacon or ham works great inside the sandwich.

This sourdough breakfast recipe also makes great leftovers! Store any extras in an airtight container in the fridge. For best storage, reheat in a skillet or toaster oven to bring back that crispy exterior.

And if you’re building out your morning menu, consider pairing this with other breakfast recipes like strawberry and blueberry fruit salad (seasonal in the spring and summer!), homemade blueberry poptart, smoothies, or egg muffins.

Recipe FAQs

More Easy Bread Recipes To Love…

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Sourdough Breakfast Sandwich

Renae Gerhardstein

5 from 19 votes

This sourdough breakfast sandwich is loaded with fluffy eggs, melty cheese, and toasted sourdough—perfect for busy mornings or weekend brunch.

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Course: Entree

Cuisine: American

Servings: 4 sandwiches

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Calories: 699

Equipment

• ▢
  medium bowl
• ▢
  balloon whisk
• ▢
  silicone spatula
• ▢
  medium nonstick skillet
• ▢
  sandwich griddle
• ▢
  large cast iron skillet

Ingredients

• ▢ 6 eggs
• ▢ 1 ½ tablespoon water half & half, or cream
• ▢ 1 tablespoon butter
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 8 slices sourdough bread
• ▢ 8 slices American cheese divided
• ▢ 3 tablespoons butter softened

Instructions 

Scramble the eggs

• Crack the eggs into a medium sized bowl. Tip: crack eggs on a flat surface to minimize shell fragments. Add water or cream to the eggs and whisk to combine, until eggs are a uniform color throughout.
• Preheat a medium sized non-stick or cast iron skillet over medium-low heat. Add butter and once it melts and foams, add the egg mixture.
• Cook for 2 minutes or so, until the eggs' edges begin to set. Using a silicone spatula, slide the eggs from the edge of the skillet toward the center. Continue working this way along the edge of the skillet until the runny egg no longer moves back toward the edges of the pan. When cooked, the eggs should look like large curds.

  Sprinkle with salt and pepper. Remove from heat.

To assemble

• Lay out the bread slices, 4 will be the bottoms, and 4 will be the tops of the sandwiches.

  Place a slice of cheese on each of the bottom slices. Cover each cheese slice with 1/4 of the scrambled eggs and then another slice of cheese. Cover them with the top slices. Spread the softened butter on the outside of the bread.
• Heat a griddle or large skillet over medium-high heat. Add the sandwiches to the pan buttered side down, leaving some space between each (don't overcrowd the pan).
• Cook for 3 minutes or until bread is golden brown. Use a large spatula to flip sandwiches over and cook for 3 more minutes, or until the cheese melts.

Notes

Serve with oven baked turkey bacon, fruit salad, and Instant Pot breakfast potatoes.

1. Use a silicone spatula.
   A silicone spatula will mold along the shape of your pan, helping to grab the uncooked eggs in a way that metal utensils simply cannot. Plus, they are much, much easier to clean — no burnt bits that take ages to scrub away.
2. Let the pan come to a temperature before you start cooking the sourdough sandwich.
3. Wipe down the skillet and let it reach the right temperature before adding the bread to the pan. 
   You don’t want to wait for the pan to get hot when the bread is already in the skillet because it will soak up too much butter. Ultimately, this weighs it down and will also lead to both sides of the sourdough sandwich cooking unevenly.

Recipe Variations:

• Leafy greens are great for adding nutritional value and fresh flavors to your otherwise heavy, buttery sourdough breakfast sandwiches! Spinach, kale, and arugula are all perfect to use, but iceberg lettuce is rather wet and slippery, so we don’t recommend it.
• Chives or scallions add some spicy, garlicky flavor without changing the texture much at all.
• Tomatoes and bell peppers are also pleasantly sweet, giving some dimension to the texture of your scrambled egg sandwich. They’re great to dice and add to the scrambled egg mixture itself.
• Finally, breakfast meats can’t be beaten! We recommend slices of bacon or ground breakfast sausage thrown right into the eggs before they’re cooked.

Storing Instructions:

• Cooked scrambled eggs can be refrigerated for up to 4 days, so they may very well be worth meal-prepping! However, due to concerns of potential bacterial contamination, be sure to reheat them properly (the FDA recommendation is 165°F).

Nutrition

Serving: 1sandwich | Calories: 699kcal | Carbohydrates: 69g | Protein: 30g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 318mg | Sodium: 1947mg | Potassium: 301mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1104IU | Calcium: 547mg | Iron: 6mg

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