Bacon, Egg and Cheese Grilled Cheese
Turn breakfast into grilled cheese with crisp bacon, a fried egg and plenty of melted cheese on thick buttered toast. Bacon, Egg and Cheese Grilled Cheese is ready in just 25 minutes and uses the same skillet for the eggs and sandwiches for minimal washing up afterward. Leave the yolk soft if you don’t mind the mess or cook it firm for a more portable breakfast.
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🍽️ Recipe Name: Bacon, Egg and Cheese Grilled Cheese
⏲️ Ready In: 25 minutes
👥 Serves: 2
🔥 Calories: 620 per sandwich (estimated)
🥕 Ingredient Highlights: Thick-cut bread, bacon, eggs and cheese
📖 Dietary Info: Contains gluten, dairy and eggs; includes pork
👩🍳 Difficulty: Easy
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Reasons You’ll Love This Recipe
- Breakfast and grilled cheese combined: You get bacon and egg inside buttery toasted bread with plenty of melted cheese.
- One-skillet cooking: The eggs cook in the same skillet used to brown the sandwiches.
- Hearty portions: Each sandwich contains a whole egg, two bacon strips and two cheese slices.
- Choice of yolk: A soft yolk makes the sandwich rich and messy. A firm yolk is better when you’re taking breakfast with you.
More breakfast ideas to try include my Sheet Pan Scrambled Eggs, Papaya Breakfast Bowls, Bacon Cheddar Scones and these Breakfast and Brunch Recipes.
Bacon and Egg Grilled Cheese Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Thick-cut bread: Thick slices can handle the egg, bacon and melted cheese without tearing during flipping.
- Cheddar or American cheese: You need two slices for each sandwich, giving you plenty of melted cheese to hold the filling together.
- Crisp bacon: Cook the bacon before starting the sandwiches and drain off the excess grease. I used leftover crispy bacon in mine.
- Large eggs: Fry the eggs to your preferred yolk consistency – sunny side up, over easy – anything goes!
- Butter: This is used for cooking the eggs and browning both sides of the bread.
Substitutions and Variations
- Change the cheese: Use cheddar for a stronger cheese taste or American cheese for a smoother melt. Pepper jack adds heat, and Monterey Jack has a mild flavor.
- Try another bread: Texas toast, sourdough, or firm whole wheat bread can replace the thick-cut white bread. Very thin bread may tear under the weight of the filling, so I recommend something thicker.
- Use turkey bacon: Turkey bacon can replace pork bacon. Cook it until crisp so it doesn’t pull out of the sandwich when bitten. If you prefer chewier bacon, you can cut it into pieces so that doesn’t happen.
- Scramble the eggs: Replace the fried eggs with softly scrambled eggs. Keep the portion fairly flat so the sandwich is manageable to flip without bits of egg flying all over the place!
- Adjust the yolk: Leave the yolk soft for a richer sandwich or cook it firm for less mess or if that’s your preference.
- Add some heat: A thin layer of hot sauce or a few pickled jalapeño slices can be added during assembly.
How to Make Grilled Cheese with Bacon and Egg (Step-by-Step Directions)
STEP 1: Melt butter in a skillet. Fry the eggs and season them.
STEP 2: Add more butter to the skillet. Add bread and top each piece with a cheese slice.
STEP 3: Add a fried egg and two bacon strips to each sandwich. Finish with the remaining cheese and bread.
STEP 4: Cook until the first side is golden brown. Lift the sandwiches, add the remaining butter, and flip them into the melted butter.
STEP 5: Continue cooking until the second side is browned and the cheese has melted.
Tips for Making Bacon Egg and Cheese Grilled Cheese
- Cook the bacon until crisp: Soft bacon can pull away when you cut or bite the sandwich.
- Take the cheese out early: Cheese melts faster when it isn’t fridge-cold.
- Use a wide spatula: Supporting most of the sandwich helps prevent the egg and bacon from slipping out during flipping.
- Press lightly: Heavy pressure may break a soft yolk and push it out of the sandwich.
Common Mistakes to Avoid When Making a Grilled Cheese, Egg and Bacon Sandwich
- Choosing thin bread: Soft, thin slices may tear under the weight of the egg, bacon, and cheese.
- Using excessive heat: The bread can burn before the cheese has melted. Medium-low heat gives the cheese time to melt before the bread burns, so use a moderate heat level.
- Forgetting to season the eggs: Add salt and black pepper during frying so the egg isn’t bland.
- Adding too much filling: An overloaded sandwich is harder to flip and more likely to fall apart.
How to Store
- Refrigerator: Refrigerate leftover sandwiches within 2 hours and keep them in an airtight container for up to 3 days.
- Freezing: Freezing isn’t recommended because the egg may become rubbery and the bread can absorb moisture.
- Reheating: Warm the sandwich in a covered skillet over low heat until the center reaches 165°F. The yolk will become firmer during reheating.
Serving Suggestions
Add Crispy Air Fryer Potatoes for a hot potato side, or Tropical Fruit Salad with Honey Lime Dressing if you want something cool and fruity. Serve coffee, or perhaps this Acai Smoothie, which has only 5 ingredients. These Streusel-Topped Apple Muffins are a great pick if you’re putting out a larger brunch spread and want something sweet to pair with your grilled cheese with egg and bacon.
Grilled Cheese, Egg and Bacon Sandwich FAQs
Both sides of the bread should be golden brown, and the cheese should be completely melted.
Yes, provided your skillet has enough room to hold and flip both sandwiches comfortably.
The skillet was too hot. Lower the heat and allow more cooking time.
More Sandwich Recipes to Try
- Pair a Club Sandwich with some potato chips for a delicious lunch.
- Air Fryer Egg Sandwiches are another of my favorites.
- Have you ever made a Mini BLT Bagel Sandwich? You should!
- These hearty BBQ Pulled Pork Sandwiches are great for dinner.
- Not a sandwich exactly, but Chicken Alfredo Garlic Bread is in a league of its own!
Bacon, Egg and Cheese Grilled Cheese
Equipment
Ingredients
- 2 tablespoons butter
- 4 slices cheddar or American cheese
- 4 slices thick-cut bread
- 4 strips cooked bacon crispy works best
- 2 eggs large
- salt and black pepper to taste
Instructions
- Place a skillet over a medium-low heat and add about a third of the butter.
- Crack in your eggs and cook to your desired consistency, adding a little salt and pepper. Remove the skillet from the heat.
- Add another third of the butter to the skillet.
- Add two bread slices into the melted butter on the skillet over medium-low heat. Add a slice of cheese to each one.
- Add a fried egg on top of the cheese and then add the bacon.
- Top with the rest of the cheese slices and the second piece of bread.
- Cook the sandwiches until the bottom is golden brown, then carefully lift the sandwich and add the remaining butter.
- Flip the grilled cheese sandwich over and cook it in the butter until the bread’s toasted and the cheese is melted.
- Serve hot and enjoy!
Notes
- Cook the eggs separately: This makes it easier to control the yolk consistency before assembling the sandwiches.
- Butter the second side: Melt the remaining butter in the open skillet space before flipping the sandwiches into it.
- Leave enough pan room: Give each sandwich enough space for the spatula to slide underneath cleanly.
Nutrition Information
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Final Thoughts
This bacon, egg, and cheese grilled cheese is a full breakfast between two slices of golden buttered toast. Each sandwich has a whole fried egg, two strips of crisp bacon, and plenty of melted cheese. A soft yolk makes it messy enough to need a napkin. Alternatively, you can cook the yolk firm and grab it as a portable breakfast on your way out the door. Either way, you’re going to love it!
