Grilled Cheese Breakfast (Print Version)
# Ingredients:
→ Breakfast Essentials
01 -
4 eggs, large and fresh
02 -
6 bacon slices, fried to a crisp
03 -
2 tablespoons of milk, perfect for creamy scrambled eggs
→ Sandwich Layers
04 -
4 thick sourdough slices, rustic and sturdy
05 -
4 tablespoons softened butter for an even spread
06 -
8 pieces of cheddar (or about 1 1/2 cups grated fresh cheese)
→ Additional Flavor Adjustments
07 -
A pinch of fresh black pepper (about 1/4 teaspoon)
# Instructions:
01 -
Cook bacon in a heated pan until crispy all over. Place strips on paper towels so excess grease can be removed while keeping it crunchy.
02 -
Mix eggs, milk, and pepper in a bowl. Slowly cook over low heat using the leftover bacon fat, stirring gently to make soft scrambled eggs.
03 -
Take your bread and spread cheese on one side of every slice. Place bacon over two of them, followed by scrambled eggs. Finish with the other cheesy bread slices on top.
04 -
Spread butter on the outer sides of the sandwiches. Heat a clean skillet over medium heat until it's warm enough for a good toast.
05 -
Lay your sandwiches in the hot pan with the buttered side touching the surface. Use a spatula to press gently while they grill. Flip after 3-4 minutes, add butter to the other side, and grill for another 3-4 minutes until golden brown.
06 -
Allow your sandwich to cool for a moment before cutting it diagonally. Serve warm with dips like tangy ketchup, zesty mayo, or sweet maple syrup.
# Notes:
01 -
Sourdough keeps the sandwich strong and provides a crunchy bite.
02 -
Lower the heat if the bread starts to burn too quickly, giving the cheese more time to melt.
03 -
Try other sturdy breads like rye, whole grain, or ciabatta for a different flavor.