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Ultimate Breakfast Grilled Cheese

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Breakfast

This easy to make and delicious breakfast sandwich will help you start  your day off on the right foot from Girl Carnivore.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup!  

Ingredients

Ingredients

  • 8 slices of bread
  • Mayo
  • Parmesan cheese
  • 4 ounces havarti cheese, shredded
  • 4 ounces colby cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 2 tablespoons butter, divided
  • 1 onion, sliced thin
  • Salt
  • 8 eggs
  • 1 tablespoon milk
  • 2 scallions, minced
  • 1 or 2 leftover burger patties
  • Reynolds Wrap® Non-Stick Foil

Additional Options

  • Tomatoes
  • Avocados
  • Pesto

Directions

Step 1

PREP the grill.  Preheat the grill for indirect heat, around 400 degrees.

Step 2

SAUTE the onions. Place a cast-iron skillet on the grill to preheat and add 1 tablespoon butter. Swirl to coat the pan. Add the onions and salt. Allow the onions to sauté, stirring as needed, until they are soft and starting to get lightly golden brown. Remove the onions from the skillet and set aside.

Step 3

SCRAMBLE the eggs. In the same skillet, add another tablespoon of butter, if needed to grease the pan. Whisk the eggs in a small bowl and add 1 tablespoon milk. Pour into the hot skillet and, using a wooden spoon, gently fold the eggs, pulling from the bottom, to scramble. Remove the skillet from heat just as they are starting to set and continue to gently stir. Transfer the eggs to a bowl and set aside. Season with salt if desired and sprinkle in chopped scallions.

Step 4

REHEAT the leftover burger. In the same skillet, toss in the leftover burger patty and break into tiny chunks. Keep over the heat just long enough to warm. Remove from heat.

Step 5

ASSEMBLE the sandwich. Toss the cheese together in a bowl. Coat one side of each slice of bread with a light smear of mayo. Sprinkle with parmesan cheese. Tear off a sheet of Reynolds Wrap® Non-Stick Foil three times the size of the slice and arrange the slice, mayo side down. Sprinkle 1/8th of the cheese blend onto the bread. Top with 1/4 of the scrambled eggs, 1/4 of the leftover burger, and 1/4 of the sautéed onions. Place another 1/8th of the cheese on top and the remaining slice of bread and sprinkle with a bit of parmesan cheese. Fold the foil around the sandwich, from the top down and bottom overhang up, folding the overhanging edges on the sides securely under the sandwich as well.

Step 6

GRILL. Place the sandwiches on the cooler side of the preheated grill and cook about 15 to 20 minutes per side, until golden brown, rotating every 5 to 7 minutes so no side gets too hot.

Step 7

SERVE. When the sandwiches are toasted to a golden brown and the cheese has melted through, remove from the grill. Allow to cool 5 minutes, or until the foil can be handled. Carefully peel back the foil and enjoy.

Tip:

Using stale bread really helps things to not get soggy. Place slices of bread on a single layer on a wire rack the night before for the best results.

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