Breakfast Sando Recipe

Prep bread and condiments

Bring bread to room temperature if refrigerated. Spread 1 tbs butter evenly on one side of each bread slice. On the unbuttered side of one slice, spread mayonnaise and Dijon mustard evenly; set both slices aside, buttered sides out.

If you prefer a pressed sandwich, preheat a skillet over medium-low for finishing the sandwich after assembly.

Whisk eggs

In a small bowl, crack the 2 large eggs, add 1 tbs whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk until combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tsp unsalted butter. Once melted and slightly foaming, pour in the egg mixture. Let sit for 10–15 seconds until edges set, then gently stir with a silicone spatula, folding from the edges to the center to form soft curds. Cook 45–60 seconds more until eggs are mostly set but still glossy and slightly custardy. Remove from heat immediately to avoid overcooking.

Shape eggs for sandwich

Using the spatula, shape the scrambled eggs into an even rectangle roughly the size of the bread slice so they sit neatly in the sandwich. Keep warm on a plate.

Cook bacon

In a separate skillet over medium heat, place the 2 bacon slices and cook 3–5 minutes per side until crisp-tender (time depends on thickness). Transfer to a paper towel–lined plate to drain. If you prefer extra crisp, cook a bit longer and blot excess fat.

Melt cheese

While bacon rests, place the sliced cheddar on top of the warm scrambled eggs so residual heat begins to melt it. Alternatively, after assembling the sandwich, return it to the skillet butter-side-down and press lightly for 30–60 seconds to fully melt the cheese and crisp the bread.

Add produce

If using tomato and greens, season tomato slices lightly with a pinch of salt. Layer tomato and spinach/arugula on top of the melted-cheese eggs or directly on the bread, depending on preference.

Assemble sandwich

Place the egg-and-cheese portion on the mayonnaise-and-mustard–spread slice (unbuttered side). Top with cooked bacon, then tomato slices and greens (if using). Close with the other bread slice, buttered side out.

Optional press and crisp

Return the assembled sandwich to a preheated skillet over medium-low. Press gently with a spatula or a heavy spoon and cook 1–2 minutes per side until bread is golden brown and cheese is fully melted. Flip carefully to avoid spill-out.

Serve

Transfer sandwich to a cutting board, let rest 30 seconds, slice in half if desired, and serve immediately while warm.