Sourdough Breakfast Sandwich

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.

Prep Time5

Cook Time15

Total Time20

Course: Entree

Cuisine: American

Keyword: Sourdough, eggs for breakfast, breakfast sandwich, scrambled egg sandwich

Servings: sandwiches

Calories: 699kcal

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.

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.

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.
Let the pan come to a temperature before you start cooking the sourdough sandwich.
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).