Breakfast Grilled Cheese with Eggs (Ready-to-Print Version)
Crispy bread, gooey cheese, and fluffy eggs come together for a satisfying, quick morning meal.
# What You’ll Need:
→ Sandwich Base
01 -
4 slices sandwich bread, such as sourdough or whole wheat
02 -
2 tablespoons unsalted butter, softened, plus more for pan
→ Scrambled Eggs
03 -
4 large eggs
04 -
2 tablespoons milk
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon ground black pepper
07 -
1 tablespoon neutral oil or butter, for cooking eggs
→ Cheese & Fillings
08 -
1/2 cup shredded cheddar cheese
09 -
1/2 cup shredded mozzarella cheese
10 -
1 tablespoon chopped chives or green onions, optional
→ Optional Add-ins
11 -
2 slices cooked turkey bacon or chicken sausage, chopped
12 -
1/4 cup sautéed spinach or mushrooms
13 -
1 small tomato, thinly sliced
# Step-by-Step Guide:
01 -
In a mixing bowl, whisk eggs, milk, salt, and pepper thoroughly until uniform. Heat 1 tablespoon oil or butter in a non-stick skillet over medium heat. Pour in the egg mixture and gently stir with a spatula until just set and fluffy. Transfer eggs to a plate and set aside.
02 -
Spread softened butter evenly over one side of each bread slice. Place two slices butter-side down on a clean work surface. Evenly distribute half the mixed cheddar and mozzarella onto the bread. Top with scrambled eggs and, if desired, chives, tomato, or other add-ins. Sprinkle with remaining cheese. Close each sandwich with the remaining bread, butter-side facing out.
03 -
Heat a clean skillet over medium heat. Place sandwiches in the skillet and cook for 2 to 3 minutes per side, gently pressing with a spatula, until bread is golden and cheese is melted. Flip carefully to avoid spillage.
04 -
Remove from skillet and let rest for 1 minute to allow cheese to settle. Slice each sandwich in half and serve immediately with preferred breakfast sides.
# Handy Tips:
01 -
Combine two types of cheese for superior melt and flavor; use medium heat to achieve crisp bread without burning; whisk eggs vigorously for a fluffier scramble.
02 -
Do not overfill sandwiches to ensure easy handling and clean flipping in the skillet.
03 -
To store, wrap cooled sandwiches in foil and refrigerate up to 2 days or freeze up to 1 month; reheat gently in a skillet, oven, or microwave.