Bacon & Egg Breakfast Grilled Cheese

By ohioeggs  ,

August 17, 2017

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This bacon & egg breakfast grilled cheese is easy and perfect for a go-to breakfast.

  • Prep: 5 mins
  • Cook: 10 mins
  • 5 mins

    10 mins

    15 mins

  • Yields: 2 Sandwiches
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Ingredients

2 EGGS

2 Tbsp. milk OR water

Salt and pepper

3 tsp. butter, room temperature, DIVIDED

4 slices whole wheat OR white bread

2 slices Co-Jack cheese

4 slices fully-cooked bacon

Directions

BEAT eggs, milk, salt and pepper in bowl until blended.

HEAT 1 tsp. 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 with an inverted turner, 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 tsp. 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.

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? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

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Nutrition Facts

Serving Size2 Sandwiches
Calories408
Protein23g
Cholesterol239mg
Total Fat23g
Saturated Fat11g
Polyunsaturated Fat2g
Monounsaturated Fat6g
Dietary Fiber4g

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Columbus, OH 43229
info@ohiopoultry.org
(614) 882-6111

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