Description
A delicious and hearty Breakfast Grilled Cheese with Eggs sandwich featuring scrambled eggs, melted cheddar, and optional crispy bacon or sausage, perfect for a quick and satisfying morning meal.
Ingredients
Scale
Bread & Spread
- 4 slices of bread (sourdough or your favorite)
- 2 tablespoons butter (softened)
- 1 tablespoon mayonnaise (optional)
Eggs & Dairy
- 2 large eggs
- 2 tablespoons milk
- 2 slices cheddar cheese
- salt and pepper to taste
Meat & Garnish
- 2 slices cooked bacon or sausage patties (optional)
- 1 tablespoon chopped chives or green onions (optional)
Instructions
- Whisk the Eggs: In a small bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Scramble the Eggs: Heat a nonstick skillet over medium heat. Pour in the egg mixture and scramble gently, cooking until eggs are just set but still moist. Remove from heat.
- Prepare the Bread: Butter one side of each bread slice. Place two slices butter-side down on a clean surface. If desired, spread a thin layer of mayonnaise on the inside of each slice.
- Assemble the Sandwich: On each bread slice, layer one slice of cheddar cheese, a scoop of scrambled eggs, and bacon or sausage if using. Sprinkle chopped chives or green onions on top for added flavor.
- Top the Sandwich: Place the remaining two bread slices on top, butter-side up, to complete the sandwiches.
- Cook the Sandwich: Heat a skillet or griddle over medium heat. Cook each sandwich for 2 to 3 minutes per side, pressing gently, until the bread is golden brown and the cheese has melted.
- Serve: Remove from the skillet, slice if desired, and serve the sandwiches warm for the best taste and texture.
Notes
- Customize with different cheeses like Swiss, pepper jack, or mozzarella to change the flavor profile.
- Add fresh ingredients such as spinach, tomatoes, or avocado for a nutritious twist.
- Use gluten-free bread if you need to accommodate dietary restrictions.
- For a vegetarian option, omit bacon or sausage and add sautéed mushrooms or grilled vegetables.
