Bacon and egg grilled cheese sandwiches
This Bacon and Egg Grilled Cheese sandwich combines crispy bacon, scrambled eggs, provolone cheese, and fresh basil, all grilled to perfection between slices of whole-wheat bread. Ideal for brunch or a filling snack, it delivers a delightful mix of flavours and textures.
Cook time 20 min
Prep time 20 min
Ingredients:
12 leafs basil4 eggs
8 slices provolone cheese
4 slices whole-wheat bread
1 stalk onion
12 strips bacon
2 tbsp butter
1/3 cup grated parmesan cheese
Indulge in a delightful fusion of classic breakfast ingredients and a savory sandwich with this Bacon and Egg Grilled Cheese recipe, enriched with fresh basil and parmesan. Perfect for brunch or a hearty snack, this dish combines the creaminess of provolone with the crispiness of bacon, all enveloped in toasted whole-wheat bread.
Instructions:
- Wash the basil leaves and pat them dry.
- Chop the onion stalk finely.
- Lightly beat the eggs in a bowl.
- Heat a skillet over medium heat.
- Add the bacon strips and cook until crispy.
- Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
- Leave a little bit of bacon grease in the skillet for cooking the eggs.
- In the skillet with remaining bacon grease, add the finely chopped onion and sauté until they are softened and translucent.
- Pour the beaten eggs into the skillet with the onions.
- Scramble the eggs gently until they are cooked through but still soft.
- Season with salt and pepper to taste, then remove from heat.
- Lay out the 4 slices of whole-wheat bread on a clean surface.
- Spread butter evenly on one side of each slice.
- On the unbuttered side of two slices, layer slices of provolone cheese, scrambled eggs, crispy bacon strips, and basil leaves.
- Sprinkle a bit of grated Parmesan cheese over the fillings.
- Close the sandwiches with the remaining two slices of bread, placing the buttered side on the outside.
- Heat a clean skillet or griddle over medium heat.
- Place the assembled sandwiches in the skillet.
- Cook for about 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted.
- Remove the sandwiches from the skillet and let them cool for a minute.
- Cut the sandwiches in halves or quarters if desired.
- Serve immediately while hot and gooey.
Enjoy the comforting, savory goodness of this Bacon and Egg Grilled Cheese Sandwich, enhanced by fresh basil and a hint of parmesan. Whether you're serving it for breakfast or a quick lunch, it's sure to be a crowd-pleaser.
Bacon and egg grilled cheese sandwiches FAQ:
Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet over medium heat to maintain the crispness of the bread.
Yes, you can substitute provolone with other melty cheeses such as mozzarella, cheddar, or fontina for a different flavor profile.
The eggs should be fully scrambled but still soft and slightly creamy. Avoid overcooking, as this can make them dry.
A medium to large skillet, ideally around 10-12 inches, is recommended. This size allows you to cook two sandwiches at once without overcrowding.
Grill the sandwiches for about 3-4 minutes on each side, checking for a golden brown color on the bread and melted cheese inside. Adjust the time based on your stove's heat level.
Tips:
- Cook the bacon until crispy to add a nice crunchy texture to your sandwich.
- Use a non-stick pan to make flipping the sandwich easier and prevent sticking.
- Allow the butter to come to room temperature before spreading to ensure even coverage on the bread.
- For an extra layer of flavor, try adding a dash of black pepper or a sprinkle of garlic powder to the eggs before scrambling them.
- Press down lightly on the sandwich with a spatula while grilling to help the cheese melt evenly.
- Serve with a side of fresh fruit or a light salad to balance the richness of the sandwich.
Nutrition per serving
4 ServingsCalories 590kcal
Protein 40g
Carbohydrates 16g
Fiber 1.76g
Sugar 1.87g
Fat 40g
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