Crispy bacon, gooey cheddar, and fluffy eggs come together in this hot and toasty breakfast grilled cheese—your skillet will thank you. It smells like a diner in the best way.
Whether you’re easing into a Sunday or wrangling a case of the Mondays, this sandwich wants to be in your hand.
I mean… bacon, eggs, and cheese smashed into golden sourdough? Yes please. This breakfast grilled cheese doesn’t overcomplicate things, and yet somehow tastes like it should’ve required at least ten more steps. It’s salty, rich, and juuust messy enough to feel comforting. Perfect for lazy mornings, late brunches, or, if we’re honest, breakfast-for-dinner nights with zero shame. Add spicy mayo, ketchup, or my weird new favorite: maple syrup. Trust me—more on that later.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Breakfast Grilled Cheese
You probably already love grilled cheese. And breakfast. So combining them? Kind of a no-brainer. But here’s what really seals the deal:
- Ridiculously simple to make: You just squish, smear, melt, and flip. The hardest part is waiting 1 minute before slicing.
- Utterly satisfying textures: Crispy bread, melty cheese, pillowy eggs, and shatteringly crunchy bacon? That’s every texture box ticked.
- Super customizable: Swap the cheese, tweak the bread, throw in herbs or hot sauce if you’re feeling bold.
- Works for any time of day: It’s called breakfast, but this will absolutely fix your dinner cravings too.
- Kid-approved, adult-addictive: Somehow this is one of those rare unicorns that pleases 5-year-olds and very tired grown-ups alike.
- Plays nicely with toppings: Ketchup? Sure. Maple syrup? Strangely amazing. A smear of jam? Don’t knock it till…
Ingredient Notes
You don’t need anything fancy here—just a few ingredients doing excellent work together. Here’s the rundown.
- Bacon: Crispy, salty, and a little smoky. Cook it low and slow for that perfect crunch without incinerating it. Turkey bacon works, but yeah… not quite the same.
- Eggs: Scrambled soft and fluffy. Don’t overcook them or they get weirdly squeaky. A little milk helps make them tender.
- Milk: Just a touch keeps the eggs nice and creamy. You can skip it, but I wouldn’t.
- Black pepper: Nothing fancy, but a few grinds really perk up the eggs. Optional, but recommended.
- Cheddar cheese: Go for sharp if you like a tangy bite. Shredded works great (melts faster), slices look neater. If you sneak a few while building the sandwich—I fully support that.
- Sourdough bread: Thick slices hold up best and get beautifully golden. Brioche could work if you’re feeling sweet, but white sandwich bread may go limp.
- Unsalted butter: For that golden crust. Softened makes for easier spreading, unless you enjoy tearing the bread. (Been there. Still bitter.)
How To Make This Breakfast Grilled Cheese
This is basically the kind of satisfying throw-together meal that feels halfway like a treat and also like something you kinda made up. But there is a system to the gooey madness.
- Cook the bacon: Start with your skillet over medium heat and lay in those strips. Let them do their crispy magic, flipping occasionally. Transfer to paper towels and try not to eat them all while the eggs cook.
- Scramble the eggs: Pour off most of the bacon grease, but leave a little. It adds bonus flavor. Whisk the eggs, milk, and pepper, pour into the pan, and gently stir with a spatula. Low and slow until just set, then out of the pan they go.
- Assemble the sandwiches: Each slice of bread gets two slices of cheese. On two of them, layer three bacon strips and half the scrambled eggs. Top with another cheesy slice, cheese side down. You’re building a glorious sandwich tower.
- Butter the top slice: Spread softened butter on the top lightly. This buttery side will hit the skillet last, so don’t worry if it’s uneven (rustic charm).
- Grill, flip, repeat: Wipe your skillet and put it back over medium heat. Lay in the sandwiches, buttered side down. Press with a spatula—not like you’re angry, just a gentle hug. Cook for 3–4 minutes, then butter the new top side and flip.
- Cool and slice: Let them rest a minute or so. The inside will still be lava-level hot and molten. Then slice—diagonal if you’re chaotic good, straight across if you’re a grilled cheese classicist.
Storage Options
Okay, so if (and that’s a big if) you have leftovers, here’s what to do.
Let the sandwiches cool completely. Then wrap them snugly in foil or stash in an airtight container. In the fridge, they’ll keep for about 2 to 3 days. The bread softens a little, but reheating crisps it right up.
To reheat, pop it in a skillet over medium-low heat. Press gently with a spatula, flipping once. It takes 5–6 minutes and honestly might taste even better round two. The toaster oven? Also dreamy. Microwave? Eh. Better than cold, but it won’t give you that crispy magic.
Can you freeze them? Technically yes… but I’ll be honest, the texture suffers. The eggs go a bit rubbery straight from the freezer. If you do freeze, wrap tightly and thaw overnight in the fridge before reheating in a skillet or oven.
Variations and Substitutions
This sandwich is happy to adapt. Missing something? Or feeling creative? Play around with these tasty twists.
- Different cheese: Gouda melts like a dream. Pepper Jack adds a little kick. Mozzarella is mild but super stretchy (eye-rollingly good).
- Swap the meat: Sausage patties instead of bacon? Go for it. Or skip the meat and load it with sautéed mushrooms or a veggie hash.
- Alternative breads: Brioche makes it richer and sweeter. Whole grain gives you that wholesome chewy balance. Even an English muffin could work in a pinch.
- Veggie add-ins: A handful of sautéed spinach, chopped green onions, or leftover roasted peppers all nestle in beautifully.
- Make it spicy: Add hot sauce to the eggs or smear a little harissa or chipotle mayo inside the sandwich for a flavor bomb.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
What to Serve with Breakfast Grilled Cheese
You don’t need much alongside this, but a few simple things round out the whole vibe. Here’s what I like to pair it with:
- Start with a small handful of greens tossed in olive oil and lemon juice. It brings brightness and cuts the richness of the sandwich. If you’re in a brunchy mood, that tiny salad makes it feel a bit fancy.
- A side of fruit—think orange wedges or a few strawberries—adds just the right pop of acid and freshness. Plus, the colors look nice next to all that golden, melty goodness.
- Peanut butter & banana ice cream sandwiches. Slightly chaotic pairing? Maybe. But trust me, it works. Brunch dessert isn’t a crime.
- A cup of coffee, strong and hot. Or cold brew, if you’re living that caffeine-on-ice life. The bitter notes balance all the cheese and bacon.
- Feeling bold? Dip it in spicy syrup. I once drizzled maple syrup spiked with sriracha on mine and didn’t regret it in the slightest. Same vibe as these bacon basil cornbread muffins—sweet-salty-spicy harmony.
Frequently Asked Questions
Can I make breakfast grilled cheese ahead of time?
Sort of! You can prep the bacon and scramble the eggs the night before, then just assemble and grill when you’re ready. The full sandwich doesn’t hold up well overnight—the bread gets soggy—so it’s best to make it fresh when possible. But prepping pieces ahead makes morning life easier.
What’s the best cheese to use for grilled cheese?
Cheddar is classic, but don’t be afraid to play around. American melts easily and gives that nostalgic diner feel. Sharp cheddar adds tangy richness. Fontina or mozzarella bring the gooey stretch. And if you want spice, try Pepper Jack. Mix two kinds if you’re feeling wild.
How do I keep the bread from getting soggy?
Butter the outside of the bread, not the skillet. That creates a golden crust without soaking the bread in oil. Also, make sure your eggs aren’t too wet. Scramble them gently but don’t leave them runny. Let the grilled cheese cool for a minute too—it helps crisp up rather than steam inside itself.
Can I make this vegetarian?
Absolutely. Just cut the bacon and add something else with personality—like roasted mushrooms, sautéed peppers, or even a veggie patty sliced thin. A pinch of smoked paprika in the eggs can bring that bacon-y vibe without the meat. And don’t forget the cheese—it really does the heavy lifting here.
Breakfast Grilled Cheese
Ingredients
Main Ingredients
- 6 slices bacon pork or turkey
- 4 large eggs
- 2 tbsp (30 ml) milk any kind
- black pepper to taste
- 4 slices sourdough bread thick slices recommended, or substitute brioche or sturdy sandwich bread
- 4 slices cheddar cheese sharp recommended; or 1 cup shredded
- 2 tbsp (28 g) unsalted butter softened, for spreading
Equipment
- Skillet
- Spatula
- Small bowl
- Knife
Instructions
- Cook the bacon: Heat a skillet over medium and lay in the bacon strips. Cook until crisp, flipping as needed. Transfer to a paper towel-lined plate.
- Scramble the eggs: Pour off most of the bacon grease, leaving a little in the pan. Whisk eggs, milk, and pepper in a bowl. Pour into pan and cook gently, stirring, until just set. Remove from pan.
- Assemble the sandwiches: Layer 1 slice of cheese on each slice of bread. On two slices, top with half the bacon and half the scrambled eggs. Place remaining cheese-topped bread on top, cheese side down.
- Butter the top slice: Spread a thin layer of softened butter over the top of each sandwich. (This side will be facing up in the skillet.)
- Grill: Wipe out your skillet and heat over medium. Place sandwiches in skillet, butter side down. Press gently with a spatula. Spread butter on the now-top slice.
- Cook until golden and crisp, 3–4 minutes. Flip and cook 2–3 minutes more, until cheese is melting and both sides are golden brown.
- Cool and slice: Let the sandwiches rest for 1 minute (to avoid molten cheese burns). Slice and serve hot!
