Vegetarian Classic Egg and Cheese Sandwich
Start your day with the perfect comfort food: the Vegetarian Classic Egg and Cheese Sandwich. This recipe elevates the beloved breakfast staple by combining creamy, fluffy scrambled eggs with rich cheddar cheese, nestled between two slices of toasted whole-grain bread. A hint of mayonnaise adds a velvety touch, while crisp lettuce and juicy tomato slices bring in bursts of freshness and vibrant flavor. Ready in just 20 minutes, this quick and satisfying meal is ideal for breakfast, brunch, or even a light lunch. With its hearty texture, wholesome ingredients, and irresistible taste, this vegetarian egg and cheese sandwich is a timeless delight that will keep you coming back for more. Perfect for a grab-and-go breakfast or a cozy morning at home!
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Recipe Information
Ingredients
- 2 large eggs
- 2 tablespoons whole milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon unsalted butter
- 2 cheddar cheese slices
- 2 whole grain bread slices
- 1 tablespoon mayonnaise
- 2 lettuce leaves
- 2 tomato slices
Instructions
Start by cracking the eggs into a bowl, add the whole milk, salt, and black pepper. Whisk the mixture until it is well combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the butter. Once the butter is melted and begins to bubble, pour in the egg mixture.
Allow the eggs to cook undisturbed for about 1-2 minutes until they begin to set on the bottom. Then, gently stir the eggs with a spatula, pushing from the edges to the center, allowing the uncooked eggs to flow to the edges.
Continue to cook until the eggs are just set but still creamy. Remove the skillet from the heat.
Place one slice of cheddar cheese over the eggs and let it melt slightly from the residual heat.
Meanwhile, toast the slices of whole grain bread to your desired level of crunchiness.
Spread mayonnaise evenly over one side of each toasted bread slice.
Assemble the sandwich by placing the melted cheese and eggs onto one slice of prepared bread (mayonnaise side up).
Top the eggs with lettuce leaves and tomato slices.
Place the remaining slice of bread on top, mayonnaise side down, and gently press the sandwich together.
Cut the sandwich in half if desired and serve immediately.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 12.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 617 mg | 47% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
