Description
Busy weekday mornings or a lazy Sunday funday, these veggie masala scramble sandwiches are the thing we all need. Whip it up the night before or make it the morning of, I promise you either way you’ll be so happy you made them. I love to make the scramble eggs the night before and pop them in the microwave the morning of while I toast the English muffin. You can easily assemble the whole sandwich the night before and wrap it in foil and heat when needed!
Ingredients
Scale
- 4 eggs
- 2 tbsp milk
- 2 tbsp butter
- ¼ cup onion chopped
- 1 serrano or jalapeno chopped
- 2 garlic cloves minced
- 1 tsp salt
- 1 tsp garam masla
- 1 tsp cayenne pepper
- ¼ tsp turmeric
- 1 tsp ground coriander or thana jerru
- 2 tbsp cilantro chopped
Assembly
- 4 english muffins
- 4 slices pepper jack cheese
- mayo
- sirracha
Instructions
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In a bowl, whisk the eggs and milk together, set aside.
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Heat up a pan with butter, add chooped onions and serrano. Cook for 1-2 mins on med heat. Next add the garlic and all the seaonings, cook for 30 seconds and add in the whisked eggs.
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Lower the heat and cook the eggs low and slow, start to scramble the eggs once the egdes start to cook and cover with lid. Cook until eggs are fully cooked through sprinkle with cilantro and set aside.
Assembly
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Slice the english muffins in half and place a slice on one side. Broil on med-high heat for 2-3 mins until cheese is melted.
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Spread the mayo and sirracha on the english muffin, place the scrambled egg, and top it off off with the other english muffin. Enjoy!
Notes
- You can replace English muffin with any type of bread you like or just eat the scrambled egg on its on.
- Swap out the pepper jack cheese for habanero cheese if you want it extra spicy.
- If you want to replace eggs with just egg (vegan egg substitution) use 2 cups.
- Omit the egg yolks and make it into a egg white scramble, just double the amount of eggs.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast, brunch
- Cuisine: American, Indian
Keywords: breakfast sandwiches, egg scramble