Description
A delicious and hearty Breakfast Grilled Cheese with Eggs sandwich featuring melted cheddar and mozzarella cheeses, fluffy scrambled eggs, and optional bacon or ham, all grilled to golden perfection on buttery bread. Perfect for a satisfying morning meal that’s quick and easy to prepare.
Ingredients
Scale
Bread and Butter
- 4 slices of bread (sourdough, whole wheat, or white)
- 2 tablespoons butter (softened)
Egg Mixture
- 2 large eggs
- 1 tablespoon milk or cream
- Salt and pepper to taste
Fillings
- 2 slices cheddar cheese
- 2 slices mozzarella or Swiss cheese
- 2 slices cooked bacon or ham (optional)
Cooking
- Nonstick spray or a little oil for the pan
Instructions
- Prepare the eggs: In a small bowl, whisk together the eggs, milk, salt, and pepper until combined. Heat a nonstick skillet over medium heat and lightly grease it with nonstick spray or oil. Pour the egg mixture in and scramble gently until just set but still moist. Remove from heat and set aside.
- Butter the bread: Spread the softened butter on one side of each slice of bread to ensure a golden, crispy crust when grilled.
- Assemble the sandwiches: Place two slices of bread buttered side down onto the skillet over medium heat. On each slice, layer a slice of cheddar cheese, half the scrambled eggs, a slice of bacon or ham if using, then a slice of mozzarella or Swiss cheese. Top each with the remaining bread slices, buttered side up.
- Grill the sandwiches: Cook for 2 to 3 minutes on one side, pressing down gently with a spatula to create a crisp crust. Carefully flip and grill the other side for another 2 to 3 minutes, until the bread is golden brown and the cheeses have melted.
- Serve: Remove from the pan, slice the sandwiches in half, and serve warm for a comforting breakfast treat.
Notes
- Customize your sandwich by adding avocado slices, sautéed spinach, or fresh tomato for extra flavor and nutrition.
- Prepare the scrambled eggs ahead of time to reduce morning prep and speed up assembly.
- Use your favorite type of bread for a personal touch.
- Omitting bacon or ham makes this recipe vegetarian friendly.
