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This fluffy egg sandwich looks just as appetizing as it tastes. It features thick slices of pillowy souffled egg and melty cheese topped with peppery arugula and sandwiched between two burger buns, toasted to a golden brown and slathered with a creamy, flavorful sauce
Looking for another breakfast recipe? Try savory bread pudding, cheesy breakfast sliders, or breakfast nachos.
Tell Me About this Fluffy Egg Sandwich
This isn’t your basic scrambled egg sandwich. It resembles the Korean Egg Drop sandwich that were all over social media this year — there’s a reason it went viral! The first thing you’ll notice is the pillow of soufflé egg because it’s so soft and velvety.
The secret to their airy texture? Sheet pan eggs. That’s right, we’ll be cooking these eggs in a baking pan. Pour the hot water into the side of the baking sheet surrounding the square baking pan. The residual heat from the water bath creates an even, gentle heat for really fluffy eggs that are steamed and cooked evenly.
As you take your first bite of this creamy egg sandwich, you’ll notice the combination of the custardy texture of the eggs and the crunchy toasted bread. The vibrant green arugula leaves add color and freshness and the creamy dijon-mayo spread adds a tangy, slightly spicy flavor. And the melted cheese just brings it all together.
Trust me when I say you’ll want this breakfast egg sandwich tomorrow morning.
Egg sandwiches are a great way to have breakfast on-the-go that will keep you feeling full all morning. Similar to these blueberry overnight oats or carrot cake overnight oats.
Looking for more savory comfort food breakfast recipes? You’ll love these cheesy breakfast sliders, breakfast nachos, and steak and potato breakfast hash. And if you love cooking eggs, try this asparagus and cheese frittata.
How to Make This Fluffy Egg Sandwich Recipe
Here are the basic steps, with images, for this fluffy egg sandwich. Skip down to the recipe card below for the full printable recipe.
Mix the eggs. Whisk together the whole eggs, milk, salt, and pepper in a mixing bowl or high-speed blender until really smooth.
Bake the eggs: Pour the egg mixture into the prepared baking dish. Pour the hot water into the side of the baking sheet surrounding the square baking pan. Bake in an 8×8 at 300°F for 40-45 minutes. Then remove them from the oven and the baking pan with water, allowing them to cool slightly.
Prepare arugula and dressing. Toss the arugula with the olive oil and a pinch of salt if desired. Use your hands to rub the olive oil into the arugula. Mix together the mayonnaise and Dijon mustard in a small bowl.
Bake buns. Place the burger buns, inside-facing up, on a sheet pan and brush each side with the melted butter. Broil for 2-3 minutes, to toast slightly. Remove from the oven and add cheese to the top half of the burger buns, then broil for another 1-2 minutes, until the cheese is melted.
Assemble sandwiches. Spread mayo mixture onto the bottom buns. Slice eggs into 4 even squares or round pieces of fluffy eggs, placing them on the bottom buns with the mayo mixture. Top the eggs with the prepared arugula and top buns.
Recipe Variations
- Add hot sauce or sriracha to the may mixture for extra heat.
- Top with diced chives or green onions.
- Add slices of avocado on top of the arugula for an extra creamy bite.
- Use a slice of cheese instead of shredded cheese or use a cheese other than gruyere or cheddar.
- Assemble the sandwich on a different piece of bread like a toasted English muffin or slices of white bread.
Make Ahead and Storing Tips
- Make ahead: You can bake the egg souffle and store it in the fridge in an airtight container until you’re ready to assemble the sandwiches.
- Store: If you have leftovers of the already assembled sandwiches, allow them to cool to room temperature and then wrap them in foil and keep them in the fridge for up to 4 days.
- Reheat: Reheat in the oven, toaster oven, or air fryer until warmed to ensure the bread stays crispy.
- Freeze: Store the egg and buns in a freezer-safe container for up to 3 months and save the arugula, cheese and sauce for once you’re ready to assemble.
If you make this easy breakfast sandwich recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Egg Recipes
- This savory bread pudding with mushrooms and gruyere is perfect for a crowd.
- A savory quinoa breakfast bowl is a healthy and filling way to start your day.
- Love a runny yolk? Try this sheet pan sweet potato breakfast hash that features runny egg yolks over fork-tender sweet potatoes, caramelized onion, sweet and savory breakfast sausage.
- Our healthy breakfast casserole with sweet potatoes and sausage can be enjoyed all week long!
- Asparagus and cheese frittata features rich and creamy cheese, tender asparagus, and fluffy eggs.
Fluffy Egg Sandwich
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Ingredients
- 12 large eggs
- 1 cup milk any kind
- 1 teaspoon kosher salt divided
- 1/2 teaspoon fresh cracked black pepper
- 3 cups hot water
- 4 Burger Buns gluten-free if needed (I used Dave’s Killer Bread)
- 2 Tablespoons unsalted butter melted
- 6-8 ounces freshly grated white cheddar cheese or gruyere cheese
- 1-2 cups fresh baby arugula
- 2-3 Tablespoons chopped chives
- 1 Tablespoon olive oil
- 1/4 cup mayo
- 2 Tablespoons Dijon mustard
Instructions
- Preheat the oven to 300°F. Line an 8×8-inch square baking pan with parchment paper and set it on a large-rimmed baking pan.
- Whisk together the eggs, milk, salt, and pepper in a large bowl. Alternatively, use an immersion blender or high-speed blender to blend everything together until really smooth (my preferred method).
- Pour the eggs into the prepared baking dish. Pour the hot water around the baking dish, into the rimmed baking sheet. The steam from the water bath creates an even, gentle heat for really fluffy eggs.
- Bake in the preheated oven for 40-45 minutes. The eggs are done when the edges and top are mostly set, but it jiggles slightly when you nudge it.
- While the eggs are cooking, toss the arugula with the olive oil and a pinch of salt. Use your hands to rub the olive oil into the arugula. Mix together the mayonnaise and Dijon mustard in a small bowl.
- Carefully remove the eggs and sheet pan water bath from the oven. Take the eggs out of the water and carefully dump the water. Allow the eggs to cool slightly while you assemble the sandwich.
- Preheat the oven to broil. Place the burger buns, inside-facing up, on the sheet pan. Brush each side with the melted butter. Broil for 2-3 minutes, to toast slightly, then add the shredded cheese to the top half of the burger buns and broil for another 1-2 minutes, until the cheese is melted.
- Remove them from the oven and spread a generous amount of the mayo mixture onto the bottom buns.
- Slice the eggs into 4 even squares or use a biscuit cutter to cut out round pieces of fluffy eggs. Place the eggs on the bottom buns with the mayo mixture. Top the eggs with the prepared arugula and top buns. Enjoy warm!
Notes
Equipment
- 8×8-inch square baking dish
- Parchment paper
- Rimmed baking sheet (Note 1)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
