Scrambled Egg And Cheese Breakfast Sandwich

• FOR THE SCRAMBLED EGGS:
• 4 whole Eggs
• 2 Tablespoons Milk
• 3 dashes Salt
• 4 dashes Pepper
• 1 Tablespoon Butter
• FOR THE SANDWICH:
• 2 whole French Or Brat Rolls
• 2 Tablespoons Butter
• 1/2 teaspoons Garlic Powder
• 1/2 cups Shredded Monterey Jack Cheese
• 1/2 cups Shredded Sharp Cheddar Cheese
• 8 Cherry Tomatoes, Cut In Half (Or 1/2 Cup Chopped Tomatoes)
• 1 Tablespoon Chopped Chives (Or The Green Part Of A Green Onion)

1. For the scrambled eggs:
2. In a small bowl, add the eggs, milk, salt and pepper. Whisk the eggs and set aside for a moment.
3. Heat a medium size skillet on low to medium heat. Add the butter and spread it around the pan with a spatula. Add the eggs and stir as they cook. Cook the eggs until light, fluffy and completely cooked. Remove from heat and set aside for a moment.
4. For the sandwich:
5. Cut the rolls in half lengthwise stopping about 1 inch from the bottom of the roll. Gently open the rolls slightly and spread the butter inside the rolls. Sprinkle the garlic powder on top of the butter and lightly toast the rolls in a toaster oven.
6. Fill the rolls with the scrambled egg, and top with the cheese. Put the sandwiches on a plate and put it in the microwave for a quick blast to melt the cheese (5 to 7 seconds depending on your microwave). Top with the tomatoes and garnish with the chives. Serve while warm.

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Taken from tastykitchen.com/recipes/breakfastbrunch/scrambled-egg-and-cheese-breakfast-sandwich/ (may not work)