If you ask me, breakfast grilled cheese sandwiches are a total game changer.

This hearty morning meal takes the classic comfort food and gives it a breakfast twist that’ll make your family smile. Melted cheese and crispy bread pair with scrambled eggs or bacon for a filling start to the day.

It’s cooked in a hot pan with butter until golden brown on both sides. Fresh tomatoes or a drizzle of maple syrup help bring all the flavors together.

It’s a crowd-pleasing breakfast that feels special but comes together quickly, perfect for weekend mornings or busy weekdays.

Why You’ll Love This Breakfast Grilled Cheese Sandwich

Quick breakfast solution – Ready in just 15-25 minutes, this hearty sandwich gets you a filling breakfast without spending forever in the kitchen.
All-in-one meal – You get your eggs, bacon, cheese, and toast all combined into one satisfying sandwich that’s easy to eat on the go.
Simple ingredients – Everything you need is probably already in your fridge and pantry – just basic breakfast staples that come together beautifully.
Kid-friendly favorite – The melted cheese and crispy bacon make this an instant hit with children, turning breakfast into something they’ll actually get excited about.
Perfect for weekend mornings – This feels special enough for a lazy Saturday or Sunday breakfast when you want something more indulgent than your usual weekday routine.

What Kind of Bread Should I Use?

For a breakfast grilled cheese that can hold up to all those eggs and bacon, you’ll want to stick with thick-sliced bread like the recipe calls for. Regular sandwich bread will get soggy and fall apart under the weight of the filling, so go for something sturdy. Texas toast or thick-cut white bread from the bakery section works great, but you could also use thick sourdough or even brioche if you want something a bit fancier. Just make sure whatever bread you choose is at least half an inch thick so it can handle being a vessel for all that breakfast goodness without turning into a soggy mess.

Options for Substitutions

This breakfast grilled cheese is pretty forgiving when it comes to swaps – here are some easy substitutions:

Colby cheddar cheese: Any good melting cheese works great here! Try sharp cheddar, American, Swiss, or even pepper jack for a little kick. Just make sure it’s a cheese that melts well.
Bacon: Feel free to swap the bacon for breakfast sausage, ham, or Canadian bacon. You could even use turkey bacon if you prefer. Just make sure whatever meat you choose is fully cooked before adding it to the sandwich.
White bread: Thick-cut sourdough, brioche, or whole wheat bread all work well. The key is using thick slices so they don’t get soggy from the eggs.
Milk: Heavy cream makes the eggs extra rich, or you can use half-and-half. In a pinch, water works too, though the eggs won’t be quite as creamy.
Butter: You can use cooking spray or a neutral oil like vegetable oil instead of butter, though butter gives the best flavor for the bread.

Watch Out for These Mistakes While Grilling

The biggest mistake when making breakfast grilled cheese is using heat that’s too high, which will burn the bread before the cheese has a chance to melt properly – keep your pan on medium-low heat for the perfect golden crust.

Another common error is not scrambling your eggs to the right consistency; they should be just slightly underdone when you add them to the sandwich since they’ll continue cooking from the residual heat of the pan.

Make sure your bacon is completely cooled before assembling, as hot bacon can make the bread soggy and cause the cheese to slide around, and always butter the outside of your bread generously to get that crispy, golden exterior.

Finally, resist the urge to press down on the sandwich with your spatula while it’s cooking, as this can squeeze out the melted cheese and make your filling spill everywhere.

What to Serve With Breakfast Grilled Cheese Sandwich?

This hearty breakfast grilled cheese is pretty filling on its own, but I love serving it with crispy hash browns or breakfast potatoes on the side for the full diner experience. Fresh fruit like sliced strawberries, orange wedges, or a simple fruit salad helps balance out all that rich, cheesy goodness. If you want to keep things simple, even just a glass of fresh orange juice or a hot cup of coffee makes this sandwich feel like a complete breakfast. For something a little different, try serving it with a small side of maple syrup for dipping – trust me, it’s better than you think!

Storage Instructions

Refrigerate: These breakfast grilled cheese sandwiches are best enjoyed fresh and hot, but you can wrap leftovers in foil and keep them in the fridge for up to 2 days. The bread might get a little soft, but they’re still tasty for a quick breakfast the next morning.

Freeze: If you want to prep these ahead, you can wrap the cooled sandwiches individually in plastic wrap and freeze for up to 1 month. This is great for busy mornings when you need something hearty and ready to go.

Warm Up: To bring back that crispy outside and melty inside, heat your sandwich in a skillet over medium-low heat for about 3-4 minutes per side. You can also use a toaster oven, but avoid the microwave since it’ll make the bread soggy and won’t crisp up the outside.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 2100-2300
Protein: 100-115 g
Fat: 130-145 g
Carbohydrates: 135-150 g

Ingredients

For the eggs:

8 large eggs
1/8 cup milk
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp butter

For assembling sandwiches:

8 slices white bread, thick cut
8 slices colby cheddar cheese
12 slices cooked bacon
1 tbsp butter

Step 1: Prepare and Cook the Eggs

8 large eggs
1/8 cup milk
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp butter

Whisk together the eggs, milk, salt, and pepper in a medium bowl until well combined.

In a large pan over medium heat, melt 1 tablespoon of butter.

Pour the egg mixture into the pan, gently rotating it as it cooks to ensure even cooking.

When the eggs begin to bubble, flip them carefully and cook for about 3 minutes on each side.

If the eggs break apart, don’t worry—just try to keep the pieces as large as possible.

Once cooked, transfer the eggs to a plate and set aside.

Step 2: Assemble the Sandwiches

8 slices white bread, thick cut
8 slices colby cheddar cheese
cooked eggs (from Step 1)
12 slices cooked bacon

Clean the pan used for the eggs.

Lay the 8 slices of bread on a work surface.

Place one slice of colby cheddar cheese on each slice of bread.

Evenly distribute the cooked eggs (from Step 1) over the cheese, then add 3 slices of cooked bacon to each sandwich.

Top each sandwich with the remaining slices of bread.

Step 3: Butter the Sandwiches

1 tbsp butter

Spread a little butter on the outside of each sandwich, covering both the top and bottom slices of bread.

This helps the bread crisp up and develop a golden brown color during cooking.

I like to use softened butter so it spreads easily and coats the bread evenly.

Step 4: Grill the Sandwiches

Heat the cleaned pan over medium heat.

Place the prepared sandwiches in the pan and cover with a lid.

Cook for about 3 minutes on each side, or until the bread is golden brown and the cheese has melted.

Adding a splash of water to the pan before covering creates steam and helps melt the cheese faster—one of my favorite tricks for extra melty sandwiches.

Step 5: Serve the Sandwiches

Remove the grilled sandwiches from the pan.

Cut each sandwich diagonally and serve hot.

Enjoy your delicious egg, cheese, and bacon breakfast sandwiches!