Description
This Ultimate Breakfast Grilled Cheese with Scrambled Eggs and Bacon combines crispy bacon, fluffy scrambled eggs, and melted cheddar cheese sandwiched between buttery toasted bread. Perfect for a hearty morning meal, this recipe delivers a delicious blend of savory flavors and creamy textures that come together in a skillet-grilled sandwich.
Ingredients
Scale
Meat
- 4 slices of thick-cut bacon
Egg Mixture
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Sandwich
- 4 slices of bread (preferably sourdough or your choice)
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter, softened
- Optional: 1 tablespoon chopped fresh chives or green onions
Instructions
- Cook the bacon: Preheat a skillet over medium heat. Cook the bacon until crispy, turning occasionally. Remove the bacon from the skillet and drain on paper towels.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Start scrambled eggs in skillet: Drain excess bacon grease from the skillet, leaving about 1 tablespoon. Pour the egg mixture into the hot skillet.
- Cook scrambled eggs: Gently stir the eggs, pushing them from the outer edges to the center, until they are cooked through but still moist, about 3 to 5 minutes. Remove from heat.
- Assemble sandwich base: Lay out two slices of bread and sprinkle each with shredded cheddar cheese.
- Add eggs and bacon: Add scrambled eggs evenly over the cheese on both slices of bread, then place two strips of bacon on each slice.
- Add more cheese and top bread: Sprinkle the remaining cheese on top of the bacon, then top with the remaining slices of bread.
- Butter the bread: Butter the outsides of each sandwich generously with softened butter.
- Grill the sandwiches: Heat a clean, large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook until the bread is golden brown and crispy and the cheese has melted, about 3 to 4 minutes per side. Press down lightly with a spatula for a perfect sear.
- Cool and slice: Remove the grilled cheeses from the skillet and let them cool slightly before slicing in half.
- Optional garnish: Garnish with chopped fresh chives or green onions for extra flavor and color before serving.
Notes
- Use thick-cut bacon for best texture and flavor.
- Keep the scrambled eggs slightly moist to prevent dryness inside the sandwich.
- Butter the outside of the bread generously for a golden, crispy crust.
- For extra flavor, add a pinch of smoked paprika to the eggs.
- The sandwich is best enjoyed immediately while warm and melty.
