Scrambled Egg Grilled Cheese Sandwiches Recipes

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SCRAMBLED EGG-GRILLED CHEESE SANDWICHES



Scrambled Egg-Grilled Cheese Sandwiches image

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 8

4 eggs
1 tablespoon milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices sourdough bread (about 1/2 inch thick)
1 tablespoon butter
4 slices tomato
2 oz Havarti or dill Havarti cheese, cut into 4 slices

Steps:

  • In medium bowl, beat eggs, milk, salt and pepper thoroughly with fork or wire whisk until well mixed. Heat 10-inch nonstick skillet over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 3 minutes or until eggs are thickened throughout but still moist.
  • To make sandwiches, divide eggs evenly between 2 bread slices. Layer each sandwich with 2 cheese slices, 2 tomato slices and top with remaining bread slices. Spread 3/4 teaspoon butter over each top slice of bread.
  • Wipe out skillet; heat over medium-high heat. Add sandwiches to skillet, buttered side down. Spread remaining butter over top slices of bread. Cook 4 to 5 minutes or until bottoms are golden brown. Turn; cook 4 to 5 minutes longer or until bottoms are golden brown and cheese is melted.
  • To serve, cut sandwiches in half; serve warm.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 235 mg, Fat 1, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 0 g

BREAKFAST GRILLED CHEESE WITH SOFT SCRAMBLED EGGS



Breakfast Grilled Cheese with Soft Scrambled Eggs image

Soft scrambled eggs in about a minute? We didn't believe it either until we tried Wylie Dufresne's recipe. Mixing in cream cheese adds back the richness lost by cooking the eggs quickly.

Provided by Wylie Dufresne

Categories     Bon Appétit     Sandwich     Cheese     Egg     Breakfast     Brunch     Lunch     Quick & Easy

Yield Makes 2

Number Of Ingredients 10

Scrambled Eggs:
4 large eggs
1 small pinch of cayenne pepper
Kosher salt
2 Tbsp. unsalted butter
3 Tbsp. cream cheese
Assembly:
4 slices American cheese
4 thick slices Martin's Potato Bread or other white bread
Unsalted butter (for pan)

Steps:

  • Scrambled Eggs:
  • Whisk eggs and cayenne in a small bowl; season generously with salt.
  • Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.
  • Assembly:
  • Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
  • Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
  • Do Ahead
  • Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

SCRAMBLED EGG AND PEPPERONI SUBMARINE SANDWICH



Scrambled Egg and Pepperoni Submarine Sandwich image

This quick recipe for a hot and hearty submarine sandwich is easy to prepare. Use your choice of cheeses and be creative with additional ingredients such as bell peppers, onions, or tomatoes.

Provided by JAYEAST

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 10m

Yield 1

Number Of Ingredients 7

1 submarine sandwich roll, split
1 slice American cheese
2 tablespoons butter or margarine, softened
3 egg, beaten
1 pinch salt
1 clove garlic, minced
12 slices pepperoni sausage

Steps:

  • Heat a large skillet over medium heat. Spread 1 tablespoon of the butter or margarine onto the cut sides of the submarine sandwich roll. Place the roll buttered surfaces down into the heated skillet. Cook until lightly toasted. Remove the roll from the skillet, and place the cheese onto one of the toasted surfaces. Set aside.
  • Melt the remaining butter in the hot skillet. Add garlic and pepperoni; cook and stir until soft. Stir in the beaten eggs; cook and stir with the pepperoni until firm and scrambled. Spread the egg mixture over the cheese on the roll, and top with the other half of the roll to serve.

Nutrition Facts : Calories 1033.6 calories, Carbohydrate 70.5 g, Cholesterol 670.9 mg, Fat 64.3 g, Fiber 3.7 g, Protein 42.5 g, SaturatedFat 30 g, Sodium 1948.9 mg, Sugar 6.3 g

JUDE'S GRILLED HAM AND EGG SANDWICH



Jude's Grilled Ham and Egg Sandwich image

I love this sandwich that is a signature dish at Denney's, Moon Over My Hammy. Like most things, it is much more economical to make at home and even, dare I say, better! I originally grilled this in butter, but after reading Dawnab's recipe for Grilled Cheese Diner Style, I will only grill sandwiches in mayo. You can use whichever you like best. This is great for a Sunday morning breakfast with fresh fruit.

Provided by Judedeva

Categories     Breakfast

Time 11m

Yield 1 serving(s)

Number Of Ingredients 6

2 slices sourdough bread
4 slices shaved deli ham
1 slice swiss cheese
1 slice American cheese
1 egg, scrambled as you like
1 tablespoon mayonnaise or 1 tablespoon butter, for grilling

Steps:

  • Heat grill or skillet to medium.
  • Spread one side only of each slice of bread with half of either mayo or butter. Place one slice in skillet spread side down.
  • Layer Swiss cheese, ham, scrambled egg and American cheese, in order, on plain side of bread in skillet. Top with other slice, spread side up.
  • Cook for about three minutes or until crispy and brown. Turn and cook until brown and cheese is melted.
  • As Dawnab advised, if using mayonnaise, do not substitute Miracle Whip, it will not work.
  • Thanks to Dawnab for her recipe and inspiration in the use of mayo!

Nutrition Facts : Calories 840.9, Fat 36.3, SaturatedFat 14.6, Cholesterol 318.5, Sodium 2673.7, Carbohydrate 77.9, Fiber 5.3, Sugar 2, Protein 48

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