Grilled Cheese Egg and Bacon Sandwich
This Grilled Cheese Egg and Bacon Sandwich is what happens when breakfast and lunch fall in love and make the most mouthwatering little grilled sandwich, baby. It’s cheesy, toasty, bacony goodness all in one skillet. We’ve made this a few times now, and I gotta tell ya, it’s quickly become my new favorite.
You’ve got crispy bacon. Soft, buttery scrambled eggs. Golden brown grilled bread with melty cheese. It’s comfort food with a breakfast twist.
If you like easy breakfast recipes, try my Bundt Cake Breakfast or these Protein McGriddle Bites next!
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Bread: Go for something sturdy like sourdough or Texas toast. It holds up to all the fillings without getting soggy.
- Bacon: I like thick-cut, cooked crispy. You can make a batch in the oven to save time.
- Eggs: Scrambled low and slow so they’re fluffy and not dry.
- Cheese: Cheddar is classic, but any good melting cheese will work! Think Gouda, pepper jack, or American.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Melt 1 tablespoon of butter in a skillet over medium heat. Pour in the eggs and stir with a spatula until they’re scrambled and cooked through. Set aside.
- Lay out one slice of bread. Add a slice of cheese, ¼ of the scrambled eggs, two slices of bacon, and another slice of cheese. Top with a second slice of bread.
- Butter the bread and toast it on a hot griddle but the first side is golden brown.
- Flip, cover loosely with foil, lower the heat to medium-low, and cook until the second side is golden and the cheese is melted.
Wendy’s Tips
- Room temp butter spreads easier and gives you that even golden crust.
- Tent with foil while grilling to help melt the cheese without burning the bread.
- Don’t overstuff—too many eggs or thick bacon can make flipping tricky.
- Use a cast iron skillet or griddle for the best crispy crust
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can consider this a Harley Quinn sandwich since it contains all the same ingredients.
Yes! This makes a delicious breakfast grilled cheese. But, it also works as an afterschool snack, lunch, or dinner.
Grilled Cheese Egg and Bacon Sandwich
Equipment
- Medium bowl
- whisk
- large skillet or griddle
Ingredients
- 8 slices bread
- 8 slices bacon cooked
- 6 tablespoons salted butter room temperature divided
- 4 large eggs
- 1 tablespoon milk
- Salt and pepper to taste
- 8 slices cheese cheddar or your preferred type
Instructions
- In a bowl, whisk the eggs with the milk, salt, and pepper.
- In a skillet over medium heat, melt 1 tablespoon of butter. Add the eggs, scrambling with a spatula until they are fully cooked. Set aside.
- On one side of the bread, place a slice of cheese, followed by ¼ of the scrambled eggs, two slices of bacon, and another slice of cheese. Top with another slice of bread.
- Butter the outward facing pieces of bread with the butter.
- Place a griddle over medium heat. When the griddle is hot, put the sandwiches onto the griddle and allow to cook for 1 to 2 minutes or until the first side is brown.
- Flip the sandwiches and tent with aluminum foil, reducing the heat to medium low. Cook until the second side is brown and the cheese is melted.
- Cut the sandwiches in half and serve immediately.
Notes
- Cook bacon ahead to save time in the morning.
- Use room temp butter for easy spreading.
- Tent with foil to melt cheese faster without burning the bread.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
