Breakfast Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Breakfast grilled cheese with scrambled eggs, crisp bacon, and melted cheddar. Make two golden sandwiches in one skillet with simple ingredients and clear steps.
Breakfast grilled cheese is a buttery skillet sandwich filled with scrambled eggs, crisp bacon, and melted cheddar, giving you a complete savory breakfast inside golden toasted bread. The eggs and bacon cook before the sandwich is assembled, so the final grilling stage can focus on melting the cheese and browning the bread. Cheese on both sides of the filling helps hold the small egg curds and bacon in place. Makes: 2 sandwiches. Prep: 10 minutes. Cook: about 25 minutes. Rest: 1 minute. Total: 36 minutes. Use a 12-inch skillet that fits both sandwiches side by side; a smaller pan requires another batch and more time.
How to make Breakfast Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
25 minRest
1 minTotal
36 minYield
2 sandwiches
Equipment
- 12-inch nonstick skillet
- Tongs
- Heatproof flexible spatula
- Heatproof container for bacon fat
- Paper-towel-lined plate
- Small bowl
- Fork or whisk
- Clean plate
- Measuring spoons
- Cheese grater
- Butter knife
- Cutting board and knife
Ingredients
- •4 slices thin-cut bacon, about 4 ounces (115 g): Thick-cut bacon needs longer cooking and can be harder to bite through.
- •2 large eggs
- •1/8 teaspoon fine salt: A modest amount is enough because the bacon and cheese also add salt.
- •1/8 teaspoon ground black pepper
- •1 1/2 tablespoons softened unsalted butter, divided: Use 1/2 tablespoon for the eggs and 1 tablespoon for the bread.
- •4 slices sturdy white sandwich bread, about 1/2 inch thick: Choose slices that hold the filling without making the sandwich excessively thick.
- •4 ounces (115 g) medium cheddar, freshly grated, about 1 cup: Divide into four equal portions, about 1/4 cup each.
Instructions
- 1
Crisp the bacon
Lay the bacon in a cold 12-inch nonstick skillet in one layer. Cook over medium heat for 8–10 minutes, turning as needed, until browned and crisp. Transfer to a paper-towel-lined plate. Turn off the heat, carefully pour the rendered fat into a heatproof container, and wipe the pan with a paper towel held in tongs. Break each bacon strip in half.
- 2
Scramble the eggs
Beat the eggs with the salt and pepper in a small bowl. Return the skillet to medium-low heat and melt 1/2 tablespoon of the butter. Add the eggs and gently push them across the pan with a spatula for 2–3 minutes, until the curds are set throughout with no liquid egg remaining. Transfer immediately to a clean plate and divide into two equal portions. Wipe any egg residue from the pan with a paper towel held in tongs.
- 3
Build and grill
Spread the remaining 1 tablespoon butter thinly over one side of each bread slice. Put two slices butter-side down on a board. Layer each with one-quarter of the cheddar, one portion of eggs, four bacon half-strips, and another quarter of the cheddar. Close with the remaining bread, butter-side out. Place both sandwiches in the skillet over medium-low heat. Cook for 4–5 minutes per side, flipping carefully, until golden and the cheese is melted. Rest for 1 minute before cutting. Allow about 25 minutes total for cooking, including brief transitions.
Tips
- →Grate the cheese and butter the bread while the bacon cooks, keeping raw bacon packaging and utensils away from ready-to-eat ingredients.
- →Keep egg curds small enough to spread in an even layer, but stop cooking once no liquid egg remains.
- →Drain the bacon well so excess grease does not soak into the filling.
- →Leave a small border around the bread when adding eggs. Loose curds at the edge can escape during flipping.
- →Turn the sandwiches with a broad spatula and a gentle motion. Avoid pressing hard, which squeezes out the eggs and cheese.
- →If the bread browns too fast, lower the heat and turn more frequently. Thick bread slows heat reaching the center.
- →Let rendered bacon fat cool in its heatproof container before disposal; keep it out of the sink.
Variation
Cheese: Replace cheddar with Monterey Jack or a blend of the two in the same weight. Very aged cheddar can melt less smoothly. Vegetarian version: Omit the bacon and use vegetarian-labeled cheese. You can add 1/4 cup well-drained cooked mushrooms split between the sandwiches; cook them separately and allow extra time. Bread: Use sliced whole-wheat bread of similar thickness. Dense or oversized slices may need a longer, gentler cook. Fully cooked bacon: Warm 4 slices according to the package directions, then proceed with the eggs. This shortens the cooking time; keep the same butter quantities.
Questions and answers
What goes in a breakfast grilled cheese?
This version uses scrambled eggs, crisp bacon, and cheddar between buttered bread slices. Cooking the filling first keeps the final grilling stage focused on a melted center and golden bread.
What cheese is best for breakfast grilled cheese?
Medium cheddar gives a good balance of flavor and melting. Monterey Jack also works, especially if you prefer a milder sandwich.
Should you cook the eggs before putting them in grilled cheese?
Yes. Scramble the eggs until fully set with no liquid remaining, then add them to the sandwich. Raw egg would cook unevenly inside the bread and could make it soggy.
How do you keep an egg and cheese sandwich from getting soggy?
Use fully set eggs, drain the bacon, and skip watery additions. Serve promptly so steam does not soften the toasted bread.
Can I make breakfast grilled cheese ahead of time?
You can cook the bacon and eggs ahead, refrigerate promptly, and reheat the filling thoroughly before assembling. For the best crust, grill the sandwiches just before serving.
Can I use fried eggs instead of scrambled eggs?
Yes, but cook both the whites and yolks until firm before assembling. A firm fried egg is easier to contain than a runny one, though the sandwich will have a different texture.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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