Get ready to sink your teeth into this ooey-gooey breakfast grilled cheese!
Perfectly toasty, buttery sourdough is oozing with melted cheese, smoky bacon, and soft scrambled eggs.
Add hot sauce for a spicy kick or drizzle with maple syrup for a sweet twist.
Honestly, my mouth is watering just thinking about it—it’s that good!
Why You’ll Love This Breakfast Grilled Cheese
Ultimate Breakfast Combo: You get crispy bacon, creamy scrambled eggs, and melty cheese in every bite.
Versatile Meal: This sandwich is not just for breakfast! It’s great any time of day, including a cozy lunch, family dinner, or weekend brunch.
Comfort Food Upgrade: It combines the nostalgia of grilled cheese with the heartiness of breakfast staples.
Easy Customization: Mix and match your favorite fillings, such as sausage, mushrooms, spinach, onions, and more!
Ingredients
- Sourdough Bread: The best bread for grilled cheese, in my opinion! The sturdy structure holds up to all the feelings. Plus, you get a nice tangy flavor.
- Unsalted Butter: Creates a perfectly golden, crispy crust.
- Cheese: Slice it or shred it; just get something you enjoy, such as cheddar, American, Monterey Jack, or mozzarella.
- Bacon: Because everything’s better with bacon! It adds a smoky, salty crunch to the sandwich.
- Eggs: It wouldn’t be a proper breakfast sandwich without the eggs. Scramble them until soft and fluffy.
- Milk: The secret to lighter, fluffier scrambled eggs.
- Black Pepper: For seasoning the eggs. I don’t add salt because the bacon and cheese are salty enough.
How to Make Breakfast Grilled Cheese
As good as this grilled cheese sandwich is for breakfast, I think it’s incredible for dinner with crispy Parmesan potatoes!
Luckily, whenever you enjoy it, it’s ready with just a few simple steps.
1. FRY the bacon strips until crispy. Transfer to a paper towel-lined plate.
2. WHISK the eggs, milk, and pepper. Cook in the bacon grease on medium-low, stirring, until softly scrambled. Set aside.
3. LAYER the cheese on each slice of bread. Top 2 slices with bacon and scrambled eggs. Place the remaining bread slices over the filling.
4. BUTTER the top of each sandwich. Warm a clean skillet over medium heat, then place the sandwiches butter-side down.
5. COOK for 3-4 minutes, pressing gently with a spatula. Butter the tops, flip, and cook for another 3-4 minutes until golden and crispy.
6. COOL for 1–2 minutes. Slice, serve, and enjoy.
Tips For the Best Breakfast Grilled Cheese
I L-O-V-E all things grilled cheese, but this breakfast version is on another level.
Every component is perfectly executed for the ultimate bite. The smoky bacon, the gooey cheese, the buttery sourdough – yum!
If you want yours to turn out just as good, follow these tips:
- Choose wisely. Use thick-cut sourdough bread for the best structure and crispy exterior. You can also use other hearty breads like whole grain, rye, or ciabatta – but stay away from pre-sliced bread.
- Watch closely. Monitor the sandwich to ensure the bread and cheese cook at the same rate. If the bread browns too quickly, lower the heat.
- Try mayo. Instead of buttering the bread, slather it with mayo. Mayo has a higher smoke point and will help achieve the ideal golden, crispy exterior.
- Steam the cheese. If the cheese is not melting properly, cover the pan with the lid. This will create steam, helping the cheese to melt thoroughly.
- Customize. Swap bacon for sausage patties or ham, try pepper jack or smoked gouda, mix a little garlic powder or parmesan into the butter, or add fresh spinach, caramelized onions, tomato slices, or sliced avocado.
How to Store
Whether you’re starting your day or indulging in brunch, this grilled cheese will hit the spot!
That said, it will have the best flavor and texture hot off the skillet. Although, you can certainly enjoy those leftovers later.
To Store: Wrap cooled leftovers tightly in aluminum foil or plastic wrap, then place them in an airtight container. Refrigerate for 3-4 days.
To Reheat: Reheat on the stovetop over medium heat with a lid slightly tilted to trap steam. Before reheating, spread a thin layer of butter or mayonnaise on both sides of the bread. Alternatively, reheat in the toaster oven until the bread is crispy and the cheese is melted.
More Breakfast Recipes You Don’t Want to Miss
Biscuit Breakfast Sandwiches
Breakfast Burritos
French Toast Breakfast Sandwich
Breakfast Burger
Breakfast Grilled Cheese
2
servings10
minutes25
minutes970
kcalIndulge in the ultimate breakfast grilled cheese! It’s the perfect morning treat with buttery sourdough, gooey cheese, crispy bacon, and scrambled eggs.
Ingredients
6 strips bacon
4 large eggs
2 tablespoons milk
1/4 teaspoon black pepper
8 slices cheddar cheese (or 1 1/2 cups shredded)
4 thick slices sourdough bread
4 tablespoons unsalted butter, softened
Instructions
- Fry the bacon strips in a skillet over medium heat until crispy. Transfer to a plate lined with paper towels to drain.
- In a bowl, whisk the eggs, milk, and black pepper. Cook in the bacon grease over medium-low heat, stirring gently, until softly scrambled. Remove to a bowl.
- Place 2 slices of cheese on each slice of bread. Layer 3 strips of bacon on 2 slices of bread, then spoon the scrambled eggs on top. Place the remaining bread slices over the eggs, cheese side down.
- Gently butter the top of each sandwich. Wipe the skillet clean and heat it to medium. When hot, place the grilled cheese inside, butter side down.
- Cook for 3-4 minutes, pressing the top gently with a spatula. Butter the top of the sandwiches and flip. Cook for another 3-4 minutes, pressing gently with a spatula until golden and crispy.
- Remove the grilled cheese from the skillet and cool for 1-2 minutes before slicing in half. Serve warm with spicy mayo, ketchup, or maple syrup if desired. Enjoy!
Notes
- Use thick-cut sourdough bread for the best structure and crispy exterior. You can also use other hearty breads like whole grain, rye, or ciabatta – but stay away from pre-sliced bread.
- Monitor the sandwich to ensure the bread and cheese cook at the same rate. If the bread browns too quickly, lower the heat.
