You think you know grilled cheese, right? Just bread, butter, and ooey-gooey cheese. Well, I’m here to completely spin that idea on its head before your coffee even kicks in! We’re taking that ultimate comfort food and turning it into the most satisfying morning meal you can imagine. Forget boring toast; this Breakfast Grilled Cheese is my absolute go-to when I need something fast but don’t want to feel hungry an hour later. It’s everything you love about a diner breakfast, perfectly sandwiched and grilled just to that golden crispness. Trust me, once you try this warm, cheesy stack that includes an egg, you won’t go back to plain old lunchtime versions!
Why This Breakfast Grilled Cheese is Your New Morning Staple
I love this version because it just *works*. When you’re rushing out the door but need something substantial, this is your secret weapon. It truly becomes a complete plate in one amazing package. I pair mine with a coffee, and I’m set until lunch! If you are looking for healthier bread options for future recipes, you should check out my guide on quick oat bread here.
Quick Preparation Time for Busy Mornings
Seriously, we’re talking 15 minutes total! That includes the time it takes for the pan to heat up. It’s faster than waiting for delivery, and way better, too.
The Perfect Balance of Savory Breakfast Flavors
That melted cheddar clinging to the cooked egg white, plus the salty punch from that optional ham—wow! It hits all the right savory notes that scream ‘real breakfast’ inside that crispy, buttery shell of the Breakfast Grilled Cheese.
Essential Ingredients for the Ultimate Breakfast Grilled Cheese
Okay, this is where we nail down the specifics because substitutions here can trip you up! We aren’t using a ton of fancy stuff, but the quality of these few items really makes the difference between a good sandwich and a spectacular one. I learned this lesson the hard way when I thought I could use cold butter—nope! It tore the bread. For future reference, if you ever need perfectly fluffy eggs for other recipes, I have an amazing hack for that right here.
Ingredient Specifications for Your Breakfast Grilled Cheese
You’ll need two decent slices of bread. I usually grab something sturdy, like a nice thick-cut white or maybe some sourdough if I’m feeling fancy. Make sure that butter is softened—I mean *softened*, like easily spreadable, but not melted. You need exactly two tablespoons of that lovely stuff. Then comes the star: one large egg, fresh is best! For cheese, stick to two slices of good sharp cheddar; Monterey Jack works in a pinch, too. And, if you aren’t keeping it vegetarian, one slice of ham or bacon adds that perfect salty depth to our Breakfast Grilled Cheese.
Step-by-Step Instructions for Making a Breakfast Grilled Cheese
This process moves fast, so have everything ready near your stove! Before you even touch the bread, get your non-stick skillet warming up over medium heat. Don’t rush this part; the right temperature is the secret sauce for that perfect crust. I always keep my spatula ready nearby. If you haven’t checked out my tips for easy croissant sandwiches, you might find some crossover techniques useful for assembly here.
Preparing the Skillet and Buttering the Bread
Take your two slices of bread and liberally butter one side of each piece. I mean go edge-to-edge with that softened butter! Once the pan is warm, place one slice, butter-side down, right onto the skillet. This is going to be the bottom layer of your amazing Breakfast Grilled Cheese.
Cooking the Egg and Assembling the Breakfast Grilled Cheese
Now for the magic! Carefully crack your large egg right onto that piece of bread sitting in the pan. Let it cook until you see the egg white is mostly set—you want it sturdy so it doesn’t turn everything into soup. Top that egg with one slice of cheese. If you’re adding ham or bacon, lay that right on top of the cheese layer now.
Grilling Both Sides to Perfection
Take your second slice of bread and place it on top, butter-side facing up this time. Now, grill that bottom side for about 3 to 4 minutes until it’s gorgeously golden brown. Carefully flip the whole thing over. Gently press down with your spatula—just a light press, we don’t want to flatten the egg too much! Cook the second side for another 3 to 4 minutes. When the cheese is completely melted and both sides are perfect, pull it out, slice it in half, and devour!
Expert Tips for a Perfect Breakfast Grilled Cheese
Look, even though this recipe is super simple, there are little kitchen secrets that take it from ‘okay’ to ‘I need to make this masterpiece every single day.’ The biggest hurdle people hit? The egg cooks too fast or the bread burns before the cheese melts! I remember one chaotic Tuesday when I tried to crank the heat up, thinking I’d save thirty seconds. Oops! The bread smoked, but the cheese was still cold inside. Never again! That’s when I learned that patience with the heat is everything.
If you want more amazing tricks for getting your egg prep right, I’ve detailed my method for ridiculously fluffy eggs over here!
Controlling the Heat for Golden Crusts
You absolutely must keep your skillet on medium heat. If you go higher, the butter on the outside burns before the heat can penetrate to cook the egg white all the way through. We want a beautiful, even golden-brown crust, not a charred edge!
Cheese Selection for Optimal Melt in Your Breakfast Grilled Cheese
This is a small thing that makes a huge difference, I promise. If you pull your cheddar straight from the coldest part of the fridge, it takes forever to melt once the heat is off. Try to set your two slices of cheese out on the counter while you’re buttering the bread. Letting it come closer to room temperature means that gooey melt happens right when you finish grilling the second side, not five minutes later while it’s cooling down.
Ingredient Notes and Substitutions for Your Breakfast Grilled Cheese
The foundation of this recipe is sturdy, but it’s also surprisingly flexible! I always tell folks that you have to adapt what you have in the pantry, especially on a Tuesday morning when the craving hits. While I love the sharpness of cheddar, you shouldn’t feel limited to just that one type of cheese. Think about what makes your perfect classic grilled cheese—that’s what goes into this Breakfast Grilled Cheese!
Bread and Cheese Variations
Let’s talk cheese first. If you’re bored with cheddar, swap it right out! The notes say you can use Swiss or Monterey Jack, and I highly recommend them. Swiss brings a great nutty flavor that pairs surprisingly well with the savory ham, and Monterey Jack melts like a dream, giving you that super stretchy pull when you cut it in half.
As for the bread, what’s your favorite? The recipe calls for two slices, but don’t be afraid to experiment past plain white. Sourdough is fantastic because its slight tang holds up really well against the richness of the egg and butter. Whole wheat is a great, heartier choice if you need something that will keep you full all morning long. And remember, that meat? Whether you skip it or use turkey bacon instead of regular bacon, this sandwich still shines!
Serving Suggestions for Your Breakfast Grilled Cheese
So, you’ve got this gorgeous, golden-brown stack of cheesy, eggy goodness sitting on your plate. What’s next? You definitely need a good pairing, but since this Breakfast Grilled Cheese is so rich and satisfying on its own, we don’t want anything too heavy that’ll weigh you down for the rest of the morning. Keep it simple, keep it quick!
Because we’re hitting that full savory profile—fat from the butter and cheese, protein from the egg—I always lean toward something bright or tart on the side. A handful of fresh berries—strawberries, blueberries, whatever looks good in the fridge—cuts through that richness perfectly. They add color to your plate, too, which makes the whole morning feel a little brighter, you know?
And, naturally, you need the mandatory morning beverage. If you’re a coffee drinker like me, I highly recommend making sure that coffee is perfect. I’ve got a simple recipe for easy homemade coffee creamer that really elevates that first cup. You can find that recipe here! Sometimes, if I’m feeling extra indulgent, I’ll whip up a quick glass of orange juice for that extra citrus zing to go along with the savory sandwich.
Storage and Reheating Instructions for Leftover Breakfast Grilled Cheese
Now, let’s be real. Most of the time, this Breakfast Grilled Cheese is gone seconds after it comes off the skillet because it is just too good to save! But if you manage to sneak one away, or you made a double batch because you knew you’d want leftovers—I totally get it—you need to store it right so that glorious buttery crunch doesn’t vanish.
The absolute best way to save this masterpiece is cooling it down quickly after it’s cooked. Wrap the cooled sandwich tightly in plastic wrap, and then tuck it into an airtight container or zip-top bag. It’ll keep nicely in the fridge for about two days. I probably wouldn’t push past that honestly; we want to enjoy that fluffy egg and melted cheese, not something tired-looking!
Waking Up That Crispy Crust
Okay, here is the most crucial advice for leftovers: Do NOT, under any circumstances, try to reheat this in the microwave! That will turn your perfectly grilled bread into a sad, soggy sponge. We are fighting for that crisp texture, remember?
If you have a little time, the oven or toaster oven is your best friend. Pop the sandwich directly onto a baking sheet (maybe wrapped in foil if you’re worried about the cheese leaking out everywhere) at about 350°F for about 8 to 10 minutes. This warms everything gently and re-crisps the exterior beautifully.
The Quick Skillet Reheat Method
If you’re still in a rush, you can use the skillet again! Get that non-stick pan back over medium-low heat. Toss a tiny pat of butter—maybe half a teaspoon—into the pan. Once it melts, place the sandwich in and grill it slowly, just like you did the first time. Keep the heat low to allow the cheese inside to melt again before the bread burns.
It takes maybe 3 minutes per side this way, but you’ll resurrect your Breakfast Grilled Cheese back to nearly its former glory. It’s surprisingly fast and worth the extra tiny bit of effort to avoid mushy bread!
Frequently Asked Questions About This Breakfast Grilled Cheese
I know when you’re trying a new recipe, especially one that combines breakfast and lunch favorites, you’re going to have a few questions floating around! Don’t worry, I’ve answered the most common ones I get about making this incredible Breakfast Grilled Cheese. Honestly, it’s so forgiving, but a little insider knowledge goes a long way toward morning success!
If you are looking for quick grab-and-go ideas for other mornings, you might love looking at my recipe for breakfast cookies right here!
Can I make the Breakfast Grilled Cheese ahead of time?
Here’s the tough love answer: While you *can* assemble it ahead of time—like putting the cheese and meat between the bread the night before (without the egg, obviously!)—it’s genuinely best eaten immediately. The magic of this sandwich really comes from the super-crispy buttered exterior meeting that warm, gooey, just-set egg center. If you have leftovers, see my reheating guide above! Storing it overnight and reheating works okay, but that initial perfect crispiness is tough to bring 100% back.
How do I prevent the egg from being too runny?
This is key for keeping your sandwich structural integrity! You need to cook that egg *on* the bread in the pan for long enough that the egg white is mostly opaque, ideally setting right up to the point where the yolk is still slightly jiggly. Give it a good minute or two on medium heat before you even think about layering that cheese on top. If you rush this step, the runny white will just seep into the bread, and you end up with a soggy bottom layer, which is the ultimate sandwich fail!
Can I use mayonnaise instead of butter on the outside?
Oh, absolutely you can! This is a fantastic trick, and frankly, some people swear by it for all their grilled cheese creations, including this tasty Breakfast Grilled Cheese. Mayonnaise has a higher smoke point than butter, so it gives you a really even, deeply browned crust without burning as quickly. If you prefer the richness of butter, stick to it, but if you want to try a slightly different, tangier flavor and super even browning, grab the mayo jar and spread a thin, even layer on the outside of both bread slices. It works wonders!
Share Your Perfect Breakfast Grilled Cheese Experience
Now that you’ve built yourself this beautiful, hearty, cheesy, eggy masterpiece, I really want to know what you thought! Seriously, nothing makes my day more than hearing that you tried one of my go-to quick meals and loved it. Did you add bacon or stick with the vegetarian route? Did you use sourdough? Tell me everything!
Don’t be shy—head down to the comments section right below this. Leave me a star rating so I know how this Breakfast Grilled Cheese stacked up against your usual morning routine. If you snapped a picture of that perfect golden crust and cheesy pull, share it on social media and tag me! I love seeing your creations, and it helps other readers decide if they should ditch their boring cereal for this sandwich!
If you’re looking for another super easy, flavor-packed side dish that you can whip up next time—maybe something to go alongside your coffee and grilled cheese—you have to try my recipe for easy Tennessee onions; you can find those instructions here. Happy cooking, and thanks for spending your morning with me!
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Breakfast Grilled Cheese Sandwich
- Total Time: 15 min
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A simple grilled cheese sandwich prepared with breakfast ingredients.
Ingredients
- 2 slices bread
- 2 tablespoons butter, softened
- 1 large egg
- 2 slices cheddar cheese
- 1 slice ham or bacon (optional)
Instructions
- Heat a non-stick skillet over medium heat.
- Butter one side of each slice of bread.
- Place one slice of bread, butter-side down, in the skillet.
- Crack the egg onto the bread in the skillet. Cook until the white is mostly set.
- Place one slice of cheese on top of the egg and bread.
- If using, place the ham or bacon on top of the cheese.
- Top with the second slice of bread, butter-side up.
- Grill for 3 to 4 minutes until the bottom slice is golden brown.
- Carefully flip the sandwich. Grill the second side for 3 to 4 minutes, pressing lightly with a spatula, until golden brown and the cheese is melted.
- Remove from the skillet and slice in half.
Notes
- You can substitute the cheddar cheese with Swiss or Monterey Jack.
- Use your favorite type of bread, such as sourdough or whole wheat.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 20
- Cholesterol: 250
Keywords: breakfast, grilled cheese, sandwich, egg, quick meal