Quick Description:
This breakfast grilled cheese sandwich with eggs is a hearty, satisfying meal that packs in high-quality protein. It’s perfect for breakfast or brunch, with crispy bacon, sunny-side-up eggs, and cheesy goodness between thick slices of toasted bread.
Servings & Timing
- Servings: 2 sandwiches
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Total Time: 20–25 minutes
Ingredients List
- 4 slices thick-cut bread (sourdough or brioche recommended for extra texture)
- 4 large eggs
- 4 strips bacon, cooked and crispy
- 2 slices cheddar cheese (or your favorite cheese)
- 2 tbsp butter (for grilling)
- Salt and pepper, to taste
- Fresh herbs (optional for garnish, e.g., parsley)
Instructions
-
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Once done, place on a paper towel-lined plate to drain excess grease. -
Prepare the Eggs
In the same skillet, crack the eggs and cook them to your preferred doneness. For sunny-side-up eggs, cook for 2–3 minutes until the whites are set, but the yolk is still runny. Season with salt and pepper. -
Assemble the Sandwich
While the eggs are cooking, heat another skillet over medium heat. Butter one side of each slice of bread. On the unbuttered side, place a slice of cheese on two slices of bread. Add a strip of crispy bacon and top with the cooked egg. -
Grill the Sandwiches
Place the slices of bread with cheese, bacon, and egg (buttered side facing out) in the skillet. Grill each side for about 3–4 minutes, or until the bread is golden and the cheese is melted. -
Serve
Once grilled, remove the sandwiches from the skillet. Slice them in half and garnish with fresh herbs like parsley if desired.
Additional Notes
- Customize It: Feel free to add extra toppings like avocado or tomato slices for added flavor and nutrition.
- Make It Spicy: Add a drizzle of hot sauce for a bit of kick, or sprinkle red pepper flakes on the eggs before grilling.
- Vegan Option: Use plant-based cheese, vegan butter, and omit the bacon for a vegan version.
Dietary Info
- High Protein: Each sandwich packs a protein punch from the eggs and bacon.
- Keto-Friendly: If you use a low-carb bread, this meal is keto-friendly.
- Low Carb: If you opt for low-carb bread, this meal is great for a low-carb diet.
Flavor Tips & Variations
- Cheese Variety: Try using a combination of sharp cheddar and mozzarella for a melty, gooey texture.
- Bacon Alternatives: You can also use turkey bacon or sausage patties for a different protein boost.
- Add Veggies: Sautéed spinach, mushrooms, or onions can be added for extra flavor and nutrients.
Ingredient Substitutions
- Bread: Use whole wheat or gluten-free bread if desired.
- Butter: Olive oil or avocado oil can be used as an alternative to butter.
Storage & Make-Ahead
- Storage: This sandwich is best enjoyed immediately after making it. If you need to store leftovers, wrap it in foil and refrigerate for up to 1–2 days. Reheat in a skillet to maintain crispness.
- Make-Ahead: You can cook the eggs and bacon ahead of time and store them in the fridge. Assemble and grill when you’re ready to serve.
