Can I make this sandwich ahead of time?

While best enjoyed fresh off the griddle, you can prepare the components ahead of time. Cook the bacon and scrambled eggs, then refrigerate. In the morning, just assemble and griddle for a quick, fresh breakfast.

What's the best way to make the scrambled eggs extra creamy?

The secret to luxuriously creamy scrambled eggs is cooking them slowly over medium-low heat and removing them from the heat when they still look slightly wet. They'll continue cooking from residual heat, resulting in perfectly moist eggs rather than dry, overcooked ones.

Can I make this sandwich without bacon?

Absolutely! While the bacon fat adds tremendous flavor, you can substitute butter or olive oil for cooking. For the protein, try ham, turkey, breakfast sausage, or even a vegetarian option like avocado or grilled vegetables.

My cheese isn't melting completely before the bread browns too much. What am I doing wrong?

This usually happens when the heat is too high. Try lowering your heat further and covering the pan with a lid for a minute or two. The trapped steam will help melt the cheese without over-browning the bread.

Griddle Breakfast Sandwich Recipe

Description

A hearty and satisfying breakfast sandwich layered with crispy bacon, creamy buttermilk scrambled eggs, and melted cheddar cheese, all nestled between golden, toasted sourdough bread.

Ingredients

Proteins

- 4 slices thick-cut bacon

Bread

- 4 slices sourdough bread

Cheese

- 8 slices mild cheddar cheese

Eggs

Country buttermilk scrambled eggs

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Instructions

Cook the bacon: On a griddle or large skillet over medium-high heat, cook the bacon until it becomes crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Leave the bacon fat on the griddle or in the skillet for added flavor.
Assemble the sandwich: On a cutting board, place two slices of cheese on one slice of bread. Top with half of the scrambled eggs and two slices of crispy bacon. Layer on two more slices of cheese before covering it with another slice of bread. Repeat this process to create two sandwiches.
Toast the sandwiches: Reheat the bacon fat over medium-low heat on the griddle or skillet. Place the prepared sandwiches on the griddle/skillet and toast them until both sides turn golden brown and the cheese has fully melted.
Serve: Remove the toasted sandwiches from the griddle/skillet and serve them warm for a delightful breakfast experience.

Notes

Sourdough bread adds a tangy flavor and a nice crunchy texture, but you can use other bread like ciabatta or multigrain if preferred.
For an extra kick, consider adding a layer of spicy mustard or hot sauce inside the sandwich before grilling.
To make the recipe vegetarian-friendly, substitute the bacon with plant-based alternatives or leave it out entirely.
Keep an eye on the sandwiches while toasting to prevent burning, as the bacon fat can heat up quickly.

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 3g
Sodium: 820mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 20g
Cholesterol: 180mg