Best 9 Breakfast Grilled Cheese Recipes

GRILLED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD

Steps:

• Preheat a grill to medium heat.
• Place two 2-foot pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
• Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
• Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
• Put the prepared baking sheet on the grill and add 1 tablespoon of the butter. Cover the grill and let the butter melt, about 3 minutes. Spread the butter all over the baking sheet using a pastry brush and then pour on the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and cover the grill. Cook until the eggs are completely set, about 10 minutes.
• Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing onto the grill. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Cover the grill and cook until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Serve with hot sauce.

BREAKFAST GRILLED CHEESE WITH SOFT SCRAMBLED EGGS

Steps:

• Scrambled Eggs:
• Whisk eggs and cayenne in a small bowl; season generously with salt.
• Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.
• Assembly:
• Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
• Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
• Do Ahead
• Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

BREAKFAST GRILLED CHEESE MELT

Steps:

• Preheat a griddle or skillet to medium low heat.
• Take two slices of bread and spread 1/2 Tablespoon of the Chipotle Aioli Mayo on each piece.
• Place two pieces (or one, depending on how big your sour dough bread slices are) of provolone cheese, and pepper jack cheese, and place two slices, on each piece of sauced bread.
• Place a scoop of scrambled eggs and two slices of bacon on one of the slices. Top with green bell pepper and salt and pepper.
• Place your other slice of bread with cheese on sauce, on top, completing the sandwich.
• Spray your griddle or skillet with a butter or oil based spray, and place your sandwich on top.
• Grill each side for about 2-3 minutes, or until golden brown and the cheese begins to melt.
• Flip and do the same on the other side.
• Remove from the heat, once both sides are cooked, cut into triangles, and dig in.

BREAKFAST GRILLED CHEESE

Steps:

• Mix the cream cheese, cottage cheese and confectioners' sugar in a medium bowl. Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.
• Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)
• Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.

BREAKFAST GRILLED CHEESE MEXICAN STYLE

Steps:

• Chop 4 cheese slices; combine with eggs and set aside.
• Saute turkey bacon and green onions in butter until onions are translucent.
• Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.
• Remove and keep warm.
• Butter all slices of bread on one side.
• Place 4 slices of bread, buttered side down, in clean skillet.
• Top each with one slice of cheese and an equal amount of scrambled eggs.
• Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
• Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.

GRILLED EGG-AND-CHEESE-STUFFED BREAKFAST FATTY

Steps:

• Fill a medium saucepan halfway with water. Bring to a rolling boil and gently add the whole eggs. Boil for 9 minutes then immediately transfer to a bowl of icy water to stop the cooking. Let the eggs cool completely, then peel and set aside.
• Place a large piece of parchment on your work surface. Arrange 8 bacon slices horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 7 slices and stretching each slightly to make it the length of the 8 slices, weave the bacon in an over-under pattern to create a woven lattice design.
• Turn the parchment paper so that one of the short sides is in front of you. Using your hands, spread and press half the sausage in an even layer over the bacon. Next, lay 4 slices of ham on top of the sausage, overlapping the pieces slightly and leaving a 1-inch border around the edge between the sausage and ham. Cover the ham with the American cheese slices in a single layer, overlapping the cheese slightly if needed. Cover the cheese with another layer of ham.
• Arrange the remaining sausage lengthwise in the center of the ham. Press it into a 5-by-9-inch rectangle positioned crosswise across the center of the ham (the longer side of the sausage rectangle should be in front of you). Put the eggs in a line down the center of the sausage rectangle, so that the tips are touching. Fold the sausage rectangle up and over the top of the eggs so they are encased. Using the parchment under the bacon as a guide, wrap the layered meat around the egg-filled sausage to form a roll; arrange with the seam on the bottom and shape the roll to be as round of a cylinder as possible. Wrap the parchment paper tightly around the rolled meat, transfer to a baking sheet and wrap in plastic wrap. Chill for at least 1 hour and up to overnight.
• Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Place the meat roll seam-side down over the indirect heat side of the grill. Cover and cook until the bacon is browned, about 20 minutes. Turn the roll and cook seam-side up until golden all over and cooked through, about 20 minutes more. Transfer the roll to the direct heat side of the grill and cook, turning the roll once, so the bacon crisps, 1 to 2 minutes per side. Transfer the roll to a cutting board and let rest for 5 to 7 minutes. Cut into thick slices and serve sandwiched in the cinnamon rolls.

BACON AND EGG BREAKFAST GRILLED CHEESE

Steps:

• See cooking notes below.
• Beat eggs, milk, salt and pepper in bowl until blended.
• Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
• Spread remaining 2 teaspoons butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
• Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
• COOKING NOTES:.
• Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
• Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
• How long to beat is a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

MEXICAN STYLE BREAKFAST GRILLED CHEESE

Steps:

• 1. Chop 4 cheese slices into small pieces.
• 2. Add chopped cheese to eggs and set aside.
• 3. Saute bacon and green onions in butter until onions are translucent.
• 4. Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.
• 5. Remove from heat and keep warm.
• 6. Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in clean skillet.
• 7. Top each with one slice of cheese and an equal amount of scrambled eggs.
• 8. Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
• 9. Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.

CHICKEN SAUSAGE & HASH BROWN BREAKFAST GRILLED CHEESE

Steps:

• Cook hash browns according to package directions and set aside. Brown sausage patties according to package directions.
• Heat frying pan to medium heat.
• Butter one side of each piece of bread. Place two bread slices, buttered side down, in skillet. Top each slice with two slices Havarti or Gouda, sausage, hash browns and two slices Cheddar cheese. Top with remaining slice of bread, buttered side up.
• Cook for 3-4 minutes or until lightly browned. Before flipping, press sandwich down with spatula. Flip and cook for an additional 3-4 minutes or until golden brown and cheese is melted.