Description
A delicious and hearty Bacon & Egg Breakfast Grilled Cheese sandwich featuring crispy bacon, fluffy scrambled eggs, and melted cheese between golden grilled bread slices. Perfect for a satisfying morning meal.
Ingredients
Scale
Bread & Cheese
- 4 slices bread (white, sourdough, or whole wheat)
- 4 slices cheese (American, cheddar, or preferred type)
Bacon & Eggs
- 4 slices bacon, cooked crispy
- 2 large eggs
- 2 tablespoons milk (optional)
- Salt and black pepper, to taste
Butter
- 1 tablespoon butter, divided (plus extra for grilling)
Instructions
- Cook the Bacon: In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain excess grease.
- Scramble the Eggs: In a bowl, whisk the eggs with milk, salt, and black pepper. Melt half a tablespoon of butter in a skillet over medium heat, add the eggs, and scramble gently until just set. Remove from heat to avoid overcooking.
- Assemble the Sandwiches: Lay two slices of bread on a flat surface. Place one slice of cheese on each, then evenly distribute the scrambled eggs, followed by two slices of crispy bacon per sandwich. Top with another slice of cheese and then the remaining bread slices.
- Grill the Sandwiches: Melt the remaining half tablespoon of butter in a clean skillet over medium heat. Grill the sandwiches for 3 to 4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted thoroughly.
- Slice and Serve: Transfer the grilled sandwiches to a cutting board, slice them in half, and serve immediately while hot and melty.
Notes
- Use day-old bread for better grilling results and crispiness.
- Adjust cooking time to achieve preferred cheese meltiness and bread crunchiness.
- Substitute bacon with turkey bacon for a leaner option.
- Adding a pinch of smoked paprika or hot sauce to eggs can add extra flavor.
- For dairy-free alternative, use plant-based butter and cheese substitutes.
