Ingredients
Scale
- 4 slices of sturdy bread (sourdough or whole wheat works great)
- 4 slices of crispy cooked bacon
- 3 large eggs
- 1/4 cup milk or heavy cream
- 1 cup shredded cheese (cheddar, American, or your favorite cheese blend)
- 1 tablespoon butter
- Salt and pepper to taste
- Optional: chopped scallions or herbs for garnish
Instructions
- In a bowl, whisk together the eggs, milk (or cream), salt, and pepper. Heat a non-stick skillet over medium heat and add a little butter. Pour in the egg mixture and gently scramble until just cooked. Set aside.
- Cook the bacon slices in a skillet over medium-high heat until crispy. Drain on paper towels and set aside. For an easier process, pre-cooked bacon or oven-cooked bacon works well.
- Lay out two slices of bread. On each slice, sprinkle a generous layer of shredded cheese. Add the cooked bacon and scrambled eggs on one slice, then top with the remaining bread slices.
- In the same skillet, add a tablespoon of butter and heat over medium heat. Carefully place the assembled sandwiches into the skillet. Grill until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press slightly with a spatula for even toasting.
Notes
- Best served immediately for maximum crispness and melty cheese.
- Can prepare the fillings in advance: store cooked bacon and scrambled eggs in airtight containers in the fridge for up to 2 days.
- Reheat the assembled sandwich in a skillet or microwave before grilling if made ahead.
- Customize with sliced tomatoes, avocado, or spicy cheese for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling/Sandwich
- Cuisine: American
- Diet: Standard
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg