Whip the eggs together with a fork in a small mixing bowl. Stir in the salt and pepper.
Butter one side of each slice of the bread and set aside.
Scramble the eggs in a large skillet over medium heat. Remove the eggs from the skillet to a separate plate.
Place one piece of bread into the same skillet that you scrambled the eggs (butter side down).
Add the eggs on top of the bread, top with the shredded cheese and top with the remaining slice of bread (buttered side out).
Cook the sandwich in the skillet for 3-4 minutes until golden brown. Flip and brown the other side of the sandwich for 3-4 minutes.
Remove from the heat and cut in half. Serve immediately while warm and enjoy!
Notes
You can easily use your favorite type of cheese instead of cheddar cheese in this egg sandwich recipe. Use your favorite.These are best served fresh but you can refrigerate the leftovers in an airtight container for up to 5 days.