egg and cheese

This easy Korean egg drop sandwich brings together fluffy scrambled eggs, crisp pieces of bacon, and melted cheddar cheese all wrapped together in a buttery toast drizzled with sweet creamy sauce. Indulge in this scrumptious egg sandwich today and get a taste of Seoul in the comfort of your home!

Korean Egg Drop Sandwich

white bread (preferably brioche)

eggs

tsp milk

salt, sugar

cheddar cheese

bacon (can be substituted

butter

parsley flakes (for garnish)

mayonnaise

tbsp sweetened condensed milk

tsp Sriracha (optional)

Mix all sauce ingredients in a small bowl. Set aside.

Lightly butter a skillet on medium-low heat, and toast both sides of the bread.

Cook the bacon until the edges are crispy and cooked through. Set aside.

In a small bowl, mix together eggs, milk, sugar, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.

Spread the sauce on the inward sides of each toast. Add melty cheddar cheese, scrambled eggs, and bacon. Serve immediately and enjoy!

A high-protein and delicous combination you will love - cheesy scrambled eggs! A simple and quick recipe to fuel your day.

Scrambled Eggs with Cheese

cheddar cheese, grated ((or Monterey Jack))

olive oil ((or butter))

Salt and pepper

wholegrain bread ((toasted))

Put a frying pan onto a medium heat and put in the butter or oil.

Break the eggs into a bowl and beat quickly with a fork.

Grate the cheese and have it ready.

Tip the beaten eggs into the frying pan.

Layer the cheese on top.

The eggs will start to solidify almost straight away - as soon as they do use a spatula and ‘pull’ the eggs in from the side to the middle.

Repeat the pulling in several times.

It doesn’t take long, the idea behind this is you’ll have soft, lightly cooked fresh eggs. It’s hard to undercook an egg really, but very easy to overcook. 2 - 3 minutes cooking time is all you’ll need.

When the egg has no ‘watery’ bits left, you’re done! Quickly remove from heat and transfer to plate - preferably on top of some lovely, hot, unbuttered bread.

Add some salt and pepper to taste. Done!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1583254793/k1tdeuzvbbt5ksgj2u6k.mp4

Make the best scrambled eggs you’ve ever had with our quick & easy but simple to follow recipe - so good you’ll never look elsewhere again!

Perfect Scrambled Eggs with Cheese | Ready in 5 minutes

These make-ahead breakfast sandwiches are perfect for busy mornings! Made on English Muffins with turkey bacon, egg, and cheese - they are a simple and nutrious morning meal.

Freezer Friendly Breakfast Sandwiches

English Muffins

turkey bacon

salt + pepper

milk

Slice your English Muffins and set aside on a cutting board or baking sheet. Set your slices of cheese on same board/sheet. Grab 6 plastic baggies and label them with the name of your sandwich and how to warm up to cook from the freezer. Also set on sheet/board.

Prepare your scrambled eggs by breaking the 6 eggs into a large bowl. Add milk and whisk until combined.

Pour into a warm skillet and cook scrambled eggs over medium-low heat, using a rubber spatula to scrape the eggs until fully scrambled.

Remove eggs from pan and place on a large plate. Season with salt and pepper.

Clean skillet then cook turkey bacon in it over medium heat until cooked to your preference. Remove when cooked and place on same plate with eggs.

Start your breakfast sandwich assembly line! Scoop scrambled eggs onto the bottom half of the English Muffin. Then top with a piece of turkey bacon cut in half to fit on muffin. Finish with a slice of cheese and then place the English Muffin top on the cheese. Gently place the sandwich in a labeled plastic baggie.

Repeat the above step until all 6 sandwiches are finished. Gently place in your freezer, laying flat so the ingredients all stay together in sandwich form.

Whenever you want to make one for breakfast, simply remove from freezer and then from the plastic baggie. Place on a microwave safe plate (not a napkin/paper towel) and cook for 1 minute, 45 seconds. Everything will be cooked, warm, but not tough.

Enjoy!

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Korean Egg Drop Sandwich

Scrambled Eggs with Cheese

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Top 3 egg and cheese recipes from across the web

The most viewed egg and cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Egg Drop Sandwich

Scrambled Eggs with Cheese

Freezer Friendly Breakfast Sandwich...

The most viewed egg and cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine