Grilled Cheese Breakfast: Perfect Pairings For A Savory Morning

Grilled cheese is a versatile dish that can be enjoyed at any time of the day, be it breakfast, lunch, or dinner. While some may argue that it is primarily a breakfast food, others consider it a lunch or dinner option. However, there is no denying that grilled cheese makes an indulgent and tasty breakfast treat. To elevate your breakfast grilled cheese experience, consider adding bacon, egg, sausage, or ham for a savoury delight. For those with a sweet tooth, a side of fresh fruit or a brunch salad with mixed greens and fruit can complement the savoury flavours of the grilled cheese.

Bacon, egg, and hash brown grilled cheese

Ingredients

• 1 russet potato, peeled
• 4 slices of thick-sliced bacon
• 4 slices of white bread
• 2 tablespoons of very soft butter
• 6 ounces of sharp cheddar cheese, shredded
• 2 eggs

Method

First, place the peeled potato in a small saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes. Remove from the heat and let sit for 15 minutes.

While the potato is cooking, fry the bacon in a large cast-iron skillet until crisp. Remove the bacon from the skillet and drain on a paper towel. Pour the bacon drippings into a small bowl and set aside.

Return the pan to medium heat and fry the eggs to your desired doneness. Remove the eggs and cover with foil to keep warm.

Once the potato is cool enough to handle, grate it with the large holes of a box grater.

Heat your skillet to high heat and add 2 tablespoons of the reserved bacon drippings (or vegetable/canola oil if needed). Spread the shredded potatoes in a thin, even layer over the bottom of the skillet. Season with salt and pepper and cook for 5 minutes without disturbing. After 5 minutes, use a wide spatula to flip the potatoes and cook the other side for 3-5 minutes, until golden brown. Remove the hash browns from the pan and set aside.

Reduce the heat to medium-low. Butter all the slices of bread, spreading the butter to the edges. Place two pieces of bread, butter-side down, in the skillet. Top each slice of bread with a quarter of the cheese, half of the potatoes, one egg, two slices of bacon, and the remaining cheese. Top with the other slice of bread, buttered-side up.

Cook until the bottom is golden brown, then carefully flip the sandwich and continue cooking until golden brown on the other side, about 5-7 minutes total. Slice in half and serve!

Tips

• For extra crispy bread, spread butter on the outside of the sandwich instead of melting butter in the skillet.
• Use shredded cheese to ensure it melts evenly and quickly.
• Keep the heat on medium-low until the cheese has melted, then increase the heat if you need to brown the bread further.
• If you're short on time, you could use frozen hash brown patties instead of making your own.
• This sandwich can be served with fresh fruit for a lighter option, or with a brunch salad of mixed greens and fruit for a breakfast-for-dinner meal.

Sausage, egg, and cheese

Ingredients:

• Bread: Use sturdy bread such as sourdough or thick white bread. You'll need two slices per sandwich.
• Sausage: Go for ground breakfast sausage or sausage patties. You can also use the meat squeezed from sausages.
• Egg: Scrambled eggs are a popular choice, but you can also go for an over-easy or fried egg.
• Cheese: Colby-Jack cheese or American processed cheese slices are great melting options. You can also use cheddar or any other melty cheese.
• Butter: Softened butter is best for spreading on the bread. You can use salted or unsalted butter, according to your preference.
• Seasonings: Salt and pepper are essential for seasoning the eggs. You can also add fresh chives for a flavour boost.
• Condiments: Sriracha adds a nice spicy kick, or you can use ketchup or brown sauce.

Cooking Instructions:

• Cook the Sausage: Fry the sausage in a pan over medium heat until browned and cooked through. If using sausage patties, cook according to the package directions.
• Make the Scrambled Eggs: In the same pan, melt some butter and pour in the beaten eggs. Cook and stir on low heat until soft curds form. Season with salt and pepper. Slightly undercook the eggs as they will continue cooking in the sandwich.
• Assemble the Sandwich: Spread butter on one side of each slice of bread. Place two slices of bread, buttered-side down, in the pan. Top with cheese, followed by sausage, eggs, and any desired seasonings or condiments. Add another slice of cheese and top with the remaining bread, buttered-side up.
• Grill the Sandwich: Fry the sandwich over medium heat until both sides are golden brown. Be careful when flipping the sandwich to avoid spilling the filling.

Tips and Variations:

• If you prefer your bacon in a grilled cheese, cook it in the pan before making the eggs.
• For an extra indulgent touch, add a slice or two of fresh tomato with salt and pepper.
• To reheat, microwave the sandwich until the cheese starts to melt, then transfer to a griddle or panini press to re-crisp the bread.
• If you're making this for a crowd, you can easily double or triple the recipe.

French toast grilled cheese with apples and caramel

Ingredients:

• Bread
• Eggs
• Half-and-half or milk
• Cream cheese
• Apples
• Caramel sauce
• Salt
• Cinnamon

Optional Ingredients:

• Bacon caramel sauce
• Fig spread
• Mustard
• Nutmeg

Method:

• Heat a skillet over medium heat.
• Beat the eggs with the half-and-half or milk.
• Sprinkle the top side of the bread with cinnamon.
• Cook one side of the bread until it is deeply golden.
• Flip the bread. On the cooked side of one slice, spread cream cheese.
• Place apple slices on top of the cream cheese.
• On the cooked side of the second slice of bread, spread or drizzle caramel sauce and sprinkle with salt.
• Place the second slice of bread, caramel side down, on top of the other slice of bread with the apples and cheese.
• Cook each side of the sandwich until golden brown.
• Serve hot. You can also drizzle the sandwich with caramel, syrup, or dust with powdered sugar.

Ham and Pimiento grilled cheese

A twist on the classic grilled cheese, this sandwich is a great breakfast option. It is a delicious combination of sharp cheddar, slices of ham, and homemade dill pickle chips. The addition of piquillo peppers gives the sandwich a boost of flavour.

Ingredients

• 4 Kirby (pickling) cucumbers, sliced crosswise into 1/4-inch thick slices
• 1 tablespoon kosher salt
• 1 cup fresh dill, chopped
• 1 tablespoon black peppercorns
• 1 tablespoon dill seeds
• 1 tablespoon mustard seeds
• 1 1/2 cups distilled white vinegar
• 4 garlic cloves, peeled and smashed
• 4 tablespoons mayonnaise
• 1 tablespoon finely grated yellow or white onion
• 2 teaspoons dry mustard
• 1/8 teaspoon cayenne pepper
• 2 cups (8 ounces) extra-sharp orange cheddar cheese, finely grated
• 4 ounces cream cheese, softened
• 2/3 cup drained jarred or canned piquillo peppers, finely chopped
• 1 tablespoon Worcestershire sauce
• Hot sauce (optional)
• 8 slices sturdy white sandwich bread
• 6 tablespoons unsalted butter, melted
• 3 slices of ham

Instructions

• To make the pickles, toss the cucumbers with salt in a colander set over a bowl. Let them stand at room temperature for 1 hour, then discard the liquid released by the cucumbers.
• Place 1/2 cup of fresh dill, peppercorns, dill seeds, and mustard seeds in a square of cheesecloth and tie it together.
• In a medium saucepan, bring the spice bag, vinegar, garlic, and 1/2 cup water to a boil over medium-high heat. Add the cucumbers and reduce the heat to medium-low. Cook until the cucumbers turn dark green, about 5 minutes.
• Transfer the cucumbers and cooking liquid to a bowl, add ice, and stir until melted. Chill, uncovered, for at least 1 hour before serving. Discard the spice bag and garlic, and stir in the remaining 1/2 cup of fresh dill.
• For the pimento cheese, melt 2 tablespoons of mayonnaise in a small skillet over medium heat. Add the onion, dry mustard, and cayenne, and cook for about 3 minutes, stirring often, until the onion is softened. Transfer to a large bowl and let cool to room temperature, about 5 minutes.
• Add the cheddar cheese, cream cheese, peppers, Worcestershire, and remaining 2 tablespoons of mayonnaise to the bowl and stir to combine. Season with salt, pepper, and optional hot sauce.
• Brush one side of each slice of bread with melted butter. Spread 1/4 cup of pimento cheese on each slice of bread.
• Arrange 3 slices of ham on 4 slices of bread. Top the ham with enough pickles to cover.
• Press the remaining cheese-spread slices (cheese side down) over the pickles.
• Heat a large skillet or griddle over medium heat. Cook the sandwiches for 2 to 3 minutes per side, until golden and beginning to ooze cheese.
• Transfer the sandwiches to a cooling rack and let rest for 2 minutes before cutting in half. Serve with additional pickles on the side.

Fresh fruit

• Berries: Strawberries, blueberries, raspberries, and blackberries are all excellent choices. They are sweet, juicy, and packed with antioxidants.
• Melons: Cantaloupe, honeydew, and watermelon are refreshing and hydrating options that can be easily cut into bite-sized pieces or balled for a fun presentation.
• Citrus Fruits: Oranges, grapefruit, and tangerines are an excellent source of vitamin C and can add a bright, tangy flavour to your breakfast.
• Stone Fruits: Peaches, plums, and nectarines are juicy and sweet, with a slight tang. They pair well with the creaminess of cheese.
• Apples and Pears: These crisp and crunchy fruits add a nice texture contrast to the grilled cheese. They can be eaten fresh or lightly sautéed or grilled to bring out their natural sweetness.
• Tropical Fruits: Pineapple, mango, and papaya are also good choices, adding a touch of the exotic to your breakfast.

When serving fresh fruit with your grilled cheese, you can keep it simple by offering a single type of fruit or create a colourful fruit salad with a variety of options. You can also include a dipping sauce or yogurt for an extra treat.

Frequently asked questions