10 Easy Breakfast Casserole Recipes

10 Easy Breakfast Casserole Recipes

Want more recipes? Check out my collection of 10 easy breakfast and brunch casserole recipes that can be made-ahead the night before.

Let these recipes come to the rescue when you…

are short on time
want new recipes to add to your rotatio
have weekend guests
need a quick breakfast ready to go ahead of time
need a tried and true family dinner recipe
want to use basic ingredients you already have on hand

All available in this downloadable digital cookbook. Just click the button to find out more.

Scrambled Egg Breakfast Sandwich

A quick and easy scrambled egg breakfast sandwich made with scrambled eggs, sun-dried tomatoes, chives and sandwich bread. Serve this panini sandwich for a fun weekend breakfast.

When you are unsure 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 about 30-40 minutes. Serve with fresh fruit or juice on the side and a muffin to complete the meal.

I love using chives in this sandwich as they add the great flavor of onion without the crunch. It also adds a colorful aspect to the sandwich.

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You can also try a variety of breads for this sandwich in order to make it more of your own specialty. 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. Watch how much salsa you add though or it may get a bit soggy.

***Special thanks go out to Lisa from Crock Pot Recipes (link no longer working) 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

Scrambled Egg Breakfast Sandwich
Prep time
Cook time
Total time
A quick and easy breakfast sandwich made with scrambled eggs, sun-dried tomatoes, chives and bread.
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 8 slices of bread
  • vegetable oil cooking spray
  • 6 eggs, at room temperature
  • ⅓ cup cream or milk
  • 2 tablespoons finely chopped fresh chives
  • ⅔ cup sun-dried tomatoes
  • salt and pepper
  • 2 teaspoons butter, chopped
  • Kitchen Equipment Needed
  • medium mixing bowl
  • non-stick frying pan
  • sandwich maker or Panini press
  1. Place the sun-dried tomatoes in one cup of hot water for about 10 minutes to rehydrate them. Drain the excess water, pat dry, and use a scissors to finely chop the tomatoes. Set aside.
  2. Pre-heat sandwich maker or panini press.
  3. Spray oil over one side of the slices of bread and place them, oil side down, on your work surface.
  4. In a medium bowl, whisk together the eggs, cream, chives, salt, and pepper. Add in the chopped tomatoes.
  5. 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.
  6. Spoon the egg mixture, dividing evenly onto 2 bread slices, top with another two slices, making sure the oil is on the outside.
  7. Place the sandwiches in the press and cook for 5-6 minutes, or until the bread is golden brown.
  8. 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.

More Breakfast Eggs Recipes

Scotch Eggs Recipe

Cream Cheese Scrambled Eggs

Classic Eggs Benedict

Egg Salad Sandwich Recipe

Egg and Hash Brown Breakfast Skillet

Easy Egg Casserole with Bacon and Herbs

Scrambled Egg Breakfast Burritos

Cheddar Baked Egg Casserole

Hearty Denver Omelet

Tuna and Cheese Omelet

Baked Egg Casserole with Cheese, Onions, and Pepper

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Laura Jean Warnke

Laura Jean Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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