Breakfast Grilled Cheese with Egg and Bacon

Name: Breakfast Grilled Cheese with Egg and Bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices (115 g) thick-cut bacon, cut in half crosswise; 2 large (100 g) large eggs, cracked into a small bowl or ramekin; 4 slices (180 g) sourdough bread, sliced about ½ inch (1.25 cm) thick; 4 slices (84 g) American cheese slices, unwrapped; 2 tablespoons (28 g) unsalted butter, softened to room temperature; kosher salt, a small pinch, to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Buttery, golden sourdough wraps melty American cheese, crisp bacon and a soft-cooked egg with a just-set yolk. It's a handheld diner breakfast that comes together in about 30 minutes in one skillet.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 2 sandwiches

Jump to recipe ♡ Save

Steps

Before you start

Soften the butter for about 30 minutes at room temperature so it spreads without tearing the bread.
Have all ingredients laid out before you start, because the eggs and sandwiches cook quickly once the pan is hot.
Use a large nonstick or well-seasoned 12-inch (30 cm) skillet. You'll use it for the bacon, the eggs and the sandwiches.
Slice the sourdough about ½ inch (1.25 cm) thick. Thinner slices tear, and thicker slices won't melt the cheese before the bread browns.

1
Butter the bread
- Spread the softened butter in a thin, even layer over one side of each of the 4 bread slices, going all the way to the crusts.
- Set the slices buttered side down on a cutting board or plate.
- Their dry sides will face up for assembly.
+ Show details− Hide details
Ready when: Every slice is coated edge to edge with no bare patches.
Tip: Butter to the edges, because bare spots toast unevenly and look pale.
2
Crisp the bacon
- Put the 8 bacon halves in the cold skillet in a single layer.
- Cook over medium heat for 8 to 10 minutes, turning every 2 minutes with tongs.
- Move the bacon to a paper towel-lined plate.
+ Show details− Hide details
Ready when: Bacon is deep golden-brown, crisp at the edges and no longer translucent.
Tip: Starting in a cold pan renders the fat slowly, so the bacon crisps without burning.
3
Reset the pan
- Pour off all but about 1 teaspoon of bacon fat into a heatproof container and discard it once cool.
- Wipe out any dark bits with a paper towel held in tongs.
- Leave the pan on the stove, off the heat, while you assemble the sandwiches.
+ Show details− Hide details
Ready when: The pan has a thin film of fat and no burnt bits.
Tip: Don't pour hot fat down the drain, because it solidifies and clogs pipes.
4
Cook the eggs
- Return the skillet to medium-low heat.
- Slide the 2 eggs into the pan, spaced apart, and season with a small pinch of salt and pepper.
- Cook for 2 to 3 minutes, until the whites are fully set.
- Flip each egg carefully and cook for 20 to 30 seconds more for a just-set yolk.
- For a runny yolk, skip the flip and cover the pan for the last minute instead.
- Transfer the eggs to a plate.
+ Show details− Hide details
Ready when: Whites are opaque and firm with no clear jelly, and the yolk is thickened but still soft.
Tip: Keep the yolks intact for flipping. If one breaks, cook it through and use it as a scrambled-style patty.
5
Assemble sandwiches
- Lay 2 bread slices buttered side down.
- On each, layer 1 cheese slice, 4 bacon halves, 1 egg and a second cheese slice.
- Top with the remaining bread slices, buttered side up.
- Cheese on both sides of the egg glues the filling in place.
+ Show details− Hide details
Ready when: Each sandwich has cheese under and over the egg and bacon, with the filling kept inside the crusts.
Tip: Fold the bacon halves to fit inside the crusts so the filling doesn't squeeze out when you flip.
6
Toast first sides
- Heat the skillet over medium-low heat for 1 minute.
- Place both sandwiches in the pan and cook for 3 to 4 minutes, pressing down gently with a spatula once or twice.
- Check for color by lifting a corner.
+ Show details− Hide details
Ready when: The underside is evenly deep golden-brown and the bread feels crisp when tapped.
Tip: If the bread browns in under 2 minutes, lower the heat. The cheese needs time to melt before the bread burns.
7
Flip and melt
- Flip the sandwiches with a spatula.
- Cover the pan with a lid or baking sheet and cook for 2 to 3 minutes more.
- Uncover and cook for another minute if the second side needs more color.
+ Show details− Hide details
Ready when: Both sides are golden-brown and cheese oozes slightly from the edges when pressed.
Tip: The lid traps steam and heat, so the cheese melts through without over-browning the bread.
8
Rest and slice
- Move the sandwiches to a cutting board and let them rest for 1 minute so the molten cheese sets slightly.
- Slice each one in half on the diagonal with a serrated knife and serve right away.
+ Show details− Hide details
Ready when: The cut face shows melted cheese holding the egg and bacon in place.

Good to know

Tips

Keep the heat at medium-low. High heat burns the bread before the cheese melts.
Use cheese on both sides of the egg. It acts as glue so the egg doesn't slide out.
Cook the egg slightly less than you want. It continues to set from the heat of the sandwich.
For a bigger sandwich, double the bacon or add a handful of baby spinach between the cheese layers.

Make ahead

"Cook the bacon up to 3 days ahead and refrigerate it in an airtight container. Rewarm the slices in a skillet for 1 minute before assembling. Cook the eggs fresh for the best texture."

Storage & reheating

"Best eaten immediately. Cool leftovers completely, wrap tightly and refrigerate for up to 2 days. Reheat in a 350°F (175°C) oven or toaster oven for 8 to 10 minutes, until hot in the center and crisp outside. Don't microwave, which makes the bread soggy. Freezing isn't recommended because of the egg."

Substitutions

American cheese slices → Sliced mild cheddar or Colby-Jack. Same weight. These melt a little less smoothly, so cover the pan a minute longer.
sourdough bread → Thick-sliced white bread or brioche. Brioche browns faster, so use slightly lower heat.
thick-cut bacon → Cooked breakfast sausage patties or Canadian bacon. Make sure any sausage is cooked to 160°F (71°C) before assembly.
unsalted butter → Mayonnaise. Spread a thin layer on the outside of the bread for an extra-crisp, evenly golden crust.