Bacon & Egg Breakfast Grilled Cheese

This bacon and egg breakfast grilled cheese hits all the right notes when I want something hearty and quick that feels special without a lot of fuss. It combines creamy avocado, crispy bacon, fluffy scrambled eggs, and two kinds of melted cheese all sandwiched between buttery toasted sourdough. Perfect for a weekend brunch or a filling start to a busy weekday morning.

I once made this after a late grocery run and it became our go-to weekend treat because it feels indulgent yet comes together quickly.

Ingredients

• Eggs: scrambled fluffy and seasoned with kosher salt pepper and a touch of hot sauce for a subtle kick
• Avocado: mashed with garlic powder lime juice and salt to add creaminess and brightness choose firm but ripe avocados for best texture
• Thick cut bacon: cooked to crispy perfection the star component delivering smoky saltiness — look for premium quality with good marbling
• Unsalted butter: to toast the sourdough slices golden and crisp — room temperature butter melts more evenly
• Sourdough bread: for its sturdy crumb and tanginess that holds up to fillings well — pick fresh slices that spring back to touch
• Shredded cheddar: for a sharp flavorful punch consider aged cheddar for extra depth
• Shredded mozzarella: to bring creamy meltiness and mild flavor balance choose whole milk varieties for richness
• Freshly cracked black pepper plus kosher salt: to season each element perfectly
• Hot sauce: optional to customize spice level
• Olive oil: to cook eggs gently without sticking

Instructions

Scramble The Eggs:

Beat the eggs with kosher salt freshly cracked black pepper and hot sauce until combined but not frothy. Heat olive oil in a non-stick skillet over medium-low heat then pour in the eggs. Stir gently with a spatula ensuring they cook slowly and remain soft creamy. Remove from heat before fully set for a tender texture.

Mash The Avocado:

Cut the avocado in half remove the pit and scoop flesh into a bowl. Add salt freshly cracked black pepper garlic powder and about 2 teaspoons of fresh lime juice. Mash with a fork just until smooth but still a little chunky so it retains texture and freshness.

Cook The Bacon:

In the same skillet or using a separate pan cook the thick cut bacon slices over medium heat. Flip occasionally and cook until edges are browned and the bacon is crisped but not burnt. Drain on paper towels to remove excess grease.

Assemble The Sandwiches:

Butter one side of each sourdough slice generously. Place one slice buttered side down onto a heated skillet over medium heat. Layer evenly shredded cheddar and mozzarella on the bread then add scrambled eggs on top followed by cooked bacon and a generous spread of mashed avocado. Top with second slice of bread buttered side up.

Grill Until Golden:

Press sandwich slightly with spatula and cook until the bottom slice is golden brown about 3 to 4 minutes. Carefully flip and cook the other side until also golden and the cheese is melted fully inside. Lower heat if the bread is browning too quickly to avoid burning before the cheese melts.

My favorite ingredient is the avocado mash with lime and garlic powder because it brightens the sandwich and adds a silky luscious contrast to the smoky bacon. I remember one lazy Sunday morning when everyone was tired of the usual toast but this sandwich livened things up and became an unexpected family favorite.

Storage tips

This sandwich is best enjoyed fresh for the crispy crust and gooey cheese but if you need to store leftovers wrap tightly in foil or plastic wrap and refrigerate for up to 24 hours. Reheat gently in a skillet over low heat to restore crispness rather than microwaving which can make it soggy.

Ingredient swaps

For a vegetarian version swap bacon with sautéed mushrooms or grilled tomato slices. Try pepper jack cheese for a spicy twist or swap sourdough for a whole grain bread to vary flavors and textures.

Serving ideas

Serve alongside fresh fruit or a tossed salad for a balanced brunch. A side of crispy breakfast potatoes or a small cup of tomato soup also pairs beautifully adding warmth and extra comfort.

This grilled cheese sandwich balances indulgence and simplicity perfectly making it a staple for any breakfast or brunch occasion.

Frequently Asked Recipe Questions

→ How do I get crispy bacon for this sandwich?

Cook the bacon in a skillet over medium heat until it reaches your preferred crispiness, then drain on paper towels to remove excess grease before assembling.

→ Can I substitute the sourdough bread with another type?

Yes, you can use any sturdy bread like ciabatta or whole wheat, as long as it holds up well to grilling and the fillings.

→ What’s the best way to mash the avocado for this sandwich?

Mash ripe avocado with a fork until smooth but still a bit chunky, then season with salt, pepper, garlic powder, and lime juice for bright flavor.

→ How do I avoid soggy bread when making this sandwich?

Butter the outside of the bread slices and grill over medium heat, pressing lightly until golden brown, to create a crispy crust and prevent sogginess.

→ Can I make this vegetarian?

Yes, simply omit the bacon and consider adding sliced tomatoes or spinach for extra flavor and texture.