Scrambled Egg and Cheese Breakfast Sandwich

Scrambled Egg and Cheese Breakfast Sandwich


For the Scrambled Eggs:

  • 4 eggs
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 3 dashes salt
  • 4 dashes pepper

For the Sandwich:

  • 2 French or Brat rolls
  • 2 tablespoons butter
  • ½ teaspoon garlic powder
  • Scrambled eggs
  • ½ cup shredded Monterrey Jack cheese
  • ½ cup shredded sharp cheddar cheese
  • 8 cherry tomatoes – cut in half (or ½ cup chopped tomatoes)
  • 1 tablespoon chopped chives (or the green part of green onions)

See full instructions on :

Easy Breakfast Casserole



  • 12 eggs
  • 1 cup of shredded cheese
  • 3 cups of shredded hash browns
  • 1 can of crescent roll dough
  • 6 slices of bacon (more if you are a bacon freak like me)
  • optional: other toppings: veggies, other meats, cheeses, mushrooms etc.
  • salt and pepper to taste


  1. Fry up bacon and place on a paper towel to drain.
  2. Roll out the crescent roll dough into a greased casserole dish.
  3. Spread shredded hash browns on top of the dough.
  4. Beat eggs in a bowl, salt and pepper to taste, and spread over the hash browns.
  5. Crumble up bacon and sprinkle the bacon bits over the eggs.
  6. Bake in oven at 350 degrees for 40-45 minutes.
  7. Remove casserole from oven and sprinkle cheese on top.
  8. Place back in oven just until cheese melts.
  9. Sever warm with toast and enjoy