Name: Breakfast Grilled Cheese with Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 slices of whole wheat or sourdough bread; 2 large eggs; 1 tablespoon butter (plus more for grilling); 2 slices of cheddar cheese (or preferred cheese); Salt and pepper to taste; 1 tablespoon mayonnaise (optional); Fresh herbs (optional)

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A breakfast grilled cheese with eggs is exactly what mornings need—comforting, satisfying, and ready in minutes. It takes everything I love about a traditional grilled cheese and gives it a hearty upgrade with fluffy scrambled eggs, melty cheese, and golden, crispy bread. Whether I’m in a rush or just want something cozy, this sandwich always delivers.

Breakfast Grilled Cheese with Eggs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 slices of whole wheat or sourdough bread

2 large eggs

1 tablespoon butter

2 slices of cheddar cheese (or my choice of cheese)

Salt and pepper to taste

1 tablespoon mayonnaise (optional)

Fresh herbs (optional)

Directions

I start by heating a non-stick skillet over medium heat.

While the pan heats, I spread mayonnaise on one side of each slice of bread for extra flavor and crispiness (this part is optional but worth it).

I whisk the eggs in a bowl with salt and pepper until smooth.

I melt a bit of butter in the skillet and pour in the eggs, cooking them for 2–3 minutes and stirring occasionally until fluffy and cooked through. Then I remove them and set them aside.

I add a bit more butter to the skillet, place one slice of bread butter-side-down, and layer a slice of cheese, scrambled eggs, another slice of cheese, and finally the second slice of bread (butter-side-up).

I grill the sandwich for 2–3 minutes per side, pressing gently with a spatula until the bread is golden and the cheese is fully melted.

I take it off the heat, slice it in half, and serve it hot.

Servings and timing

Servings: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories: 420 kcal

Variations

I often switch things up depending on what I have on hand. Sometimes I use sourdough for extra tang or swap in Swiss or mozzarella instead of cheddar. I’ve added cooked bacon or ham for more flavor, and fresh herbs like chives or parsley brighten up the eggs nicely. Hot sauce or a dash of smoked paprika gives it a little kick. It’s super easy to make it my own.

Storage/Reheating

This sandwich is best fresh, but if I have leftovers, I wrap them in foil and store them in the fridge for up to 2 days. When reheating, I like using a skillet over medium-low heat to bring back the crispy texture—about 3–4 minutes per side. The microwave works in a pinch, but it can make the bread a bit soggy.

FAQs

How do I keep the sandwich crispy?

I always make sure the pan is hot before grilling and use butter or mayo on the bread. Cooking it over medium heat helps achieve that golden crisp without burning.

Can I use egg whites instead of whole eggs?

Yes, I’ve used egg whites and they work well—just a bit lighter. I usually use 3 egg whites to replace 2 whole eggs.

What’s the best cheese for this sandwich?

Cheddar is my go-to, but any cheese that melts well works. I’ve tried mozzarella, gouda, and even pepper jack for a spicy twist.

Is this sandwich freezer-friendly?

I don’t recommend freezing it. The texture of the eggs and bread can get soggy after thawing and reheating.

Can I make this sandwich ahead of time?

I prefer making it fresh, but I’ve pre-scrambled the eggs and stored them in the fridge. Then when I’m ready, I just assemble and grill the sandwich.

Conclusion

This breakfast grilled cheese with eggs is a quick, satisfying way to start the day. It’s endlessly adaptable, full of flavor, and simple enough to whip up anytime. Whether I’m looking for comfort food or something fast and filling, this sandwich never lets me down.

Recipe:

Breakfast Grilled Cheese with Eggs

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Author: Cheryl
Total Time: 15 minutes
Yield: 1 sandwich
Diet: Vegetarian

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Description

A quick and hearty breakfast sandwich made with fluffy scrambled eggs, melted cheese, and crispy golden bread. Perfect for busy mornings or a cozy brunch.

Ingredients

2 slices of whole wheat or sourdough bread

2 large eggs

1 tablespoon butter (plus more for grilling)

2 slices of cheddar cheese (or preferred cheese)

Salt and pepper to taste

1 tablespoon mayonnaise (optional)

Fresh herbs (optional)

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Instructions

Heat a non-stick skillet over medium heat.
Optional: Spread mayonnaise on one side of each bread slice.
Whisk the eggs in a bowl with salt and pepper until smooth.
Melt 1 tablespoon of butter in the skillet. Pour in eggs and cook, stirring occasionally, for 2–3 minutes until fluffy and set. Remove eggs from skillet and set aside.
Add more butter to the skillet if needed. Place one slice of bread butter-side-down in the skillet.
Layer with a slice of cheese, scrambled eggs, another slice of cheese, and top with the second slice of bread (butter-side-up).
Grill the sandwich for 2–3 minutes per side, pressing gently with a spatula, until the bread is golden and cheese is melted.
Remove from heat, slice in half, and serve hot.