Breakfast Grilled Cheese
Crispy bacon, gooey cheddar, and fluffy scrambled eggs are tucked into golden, buttery sourdough for the ultimate breakfast grilled cheese. Hot, toasty, simple to make, and endlessly customizable—this sandwich pleases adults, kids, and even breakfast-for-dinner fans. Try it with spicy mayo or a drizzle of maple syrup for a next-level treat!
2
sandwiches
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!
Notes
This grilled cheese is ultra customizable—try swapping in Gouda, mozzarella, or Pepper Jack for the cheddar, or add a dash of hot sauce or a swipe of spicy mayo inside. For a vegetarian version, substitute sautéed mushrooms or roasted peppers for the bacon. Best served fresh but leftovers can be stored, well wrapped, and reheated in a skillet.
Nutrition
Calories: 640kcal | Carbohydrates: 32g | Protein: 31g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 335mg | Sodium: 1160mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 615IU | Calcium: 445mg | Iron: 3.5mg