When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Bacon and Egg Grilled Cheese Breakfast Sandwich
May 2, 2014 / Makes 2 sandwiches / / Print /
This is a favorite for a busy Saturday morning. I’ll often cook the bacon the night before and refrigerate crispy cooked slices. It’s a snap to make the eggs and then assemble the grilled cheese sandwiches in the already hot pan.
2 tablespoons milk
3 teaspoons butter
4 slices whole wheat or sourdough bread
2 slices Colby cheese
2 slices Swiss cheese
4-6 slices crisp cooked bacon
Salt and pepper (to taste)
Handful of fresh spinach (optional)
In a medium bowl beat eggs, milk, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thickened no and visible liquid egg remains. Remove from the pan, set aside.
Heat the skillet to medium heat. Spread the remaining butter evenly on one side of each slice of bread. Place 2 slices in the skillet butter side down. Top each with 1 slice of Colby cheese, 1/2 of the scrambled eggs, 2-3 slices of bacon, spinach, and a slice of Swiss cheese. Cover with the remaining bread slices, butter side up.
Cook sandwiches over medium heat, until browned on the bottom. Once they are browned on the bottom flip them over and cook until browned on the other side and the cheese has melted.
Slice diagonally and serve.