This bacon, egg, and cheese grilled cheese might just become your new favorite any-time-of-day meal. Picture a classic grilled cheese sandwich and then add crunchy bacon, hard-boiled egg, juicy tomato, and crisp lettuce. It’s total sandwich heaven.
If you love a good bacon and egg grilled cheese, don’t miss our Breakfast Pizza, loaded with all your favorite toppings, and our hearty Breakfast Burrito recipe, perfect for a filling start to your day.
This breakfast [lunch, or dinner] delight brings together all that’s good about a classic grilled cheese, an iconic BLT, and a mouthwatering egg sandwich. It’s literally the perfect meal for any time of day. Melted provolone, crunchy bacon, juicy tomatoes, a sliced hard boiled egg, and crisp lettuce are all sandwiched between 2 perfectly toasted, buttery slices of bread. It’s a soul-warming savory meal that will fill you up while, at the same time, leaving you wanting more.
Why I Love This Grilled Cheese Sandwich
Elevated classic(s). Everyone loves a grilled cheese. And BLT is a lunch classic that’s undeniably hard to pass up. Now combine the two and introduce a boiled egg. You’ve got yourself the best of a BLT, an egg sandwich, AND a grilled cheese all in one!
Breakfast for dinner. Or lunch. Or any time of day. This savory sandwich might have bacon and eggs in it but that doesn’t mean you have to put it solely in the breakfast category. It’s just as divine at lunch or dinner time.
Super quick and easy. So long as you’ve got some hard boiled eggs and cooked bacon on hand, this sandwich will only take a couple of simple steps and 10 minutes to make.
What You’ll Need
Buckle up and head to the grocery store (or just poke around your fridge for leftovers). Here’s what you’ll need to make this elevated grilled cheese sandwich. Be sure to scroll to the recipe card below for exact measurements.
- Multigrain bread – A nice sourdough would also be great. If you are feeling adventurous and have a little extra time, try my famous Skillet Bread.
- Mayonnaise – I kept it simple with a bit of mayo but if you wanted to use a garlic aioli or add a little Dijon mustard to the mix, go for it!
- Sliced provolone cheese – Not a provolone person? Gruyere or cheddar would be a hit as well.
- Lettuce leaves – I went with a spring mix but you could use crispy romaine or butter lettuce instead.
- Crispy, cooked bacon – Not a meat eater? Leave the bacon out. Craving something different? Try Canadian bacon or crisped-up ham instead.
- Hard boiled egg – Check out my post on How To Boil Eggs!
- Tomato – I’m a big heirloom tomato fan but any larger tomato will do.
- Butter – For grilling/frying the sandwich.
How To Make A Bacon and Egg Grilled Cheese Sandwich
Here’s a quick walkthrough of how to make this unbeatable sandwich creation.
- Assemble the sandwiches. Spread the mayo on one side of each slice of bread and then top one slice with cheese. Layer the lettuce, bacon, egg, and tomato on top followed by the second slice of cheese. Close the sandwich.
- Grill. Melt the butter in a larger, heavy-bottomed skillet over medium heat. Add the sandwich to the skillet and grill until golden brown on both sides, flipping halfway through.
Recipe Tips
- Opt for salted butter. If you want to elevate the flavor of your grilled cheese, go with salted butter for the skillet. Trust me.
- Get the heat right. It’s far too easy to burn this sandwich before the cheese melts fully. So keep the heat to medium and no higher. Also note that, if the heat is too low, the bread won’t crisp up properly. Instead, it will become soggy. It’s a fine balance, but I believe in you.
- Cover the skillet (if needed). If your cheese is having a hard time melting, you can cover the skillet after you flip the sandwich.
Serving Suggestions
This sandwich can be enjoyed any time of day. If you decide you’re making it for breakfast, consider serving it with a refreshing Immunity Boosting Smoothie and maybe even this Sweet Potato Hash.
Aiming at lunch or dinner time? Serve this melty, savory sandwich alongside my famous Green Goddess Salad or this Classic Waldorf Salad. It also goes so well with my Roasted Tomato Soup or this Slow Cooker Leek and Potato Soup.
Proper Storage
To store. Once the sandwich has cooled completely, seal any leftovers in an airtight container. You can store it in the fridge for up to 3 days. Note that the bread will start to get soggy the longer the leftovers sit. I do not recommend freezing your leftovers.
To reheat. Preheat an oven (or toaster oven) to 400°F and arrange the leftover sandwiche/s in a baking dish. Bake for 5-10 minutes or until heated through. While you can microwave these breakfast sandwiches in 30-second intervals until warm, I don’t love the final result. The oven method is best.
More Breakfast Recipes
Looking for ways to keep breakfast exciting? You have to explore these other incredible recipes when you have a moment. Let me know which is your favorite.
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Spread mayonnaise on each bread slice.
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Top one of the bread slices with a slice of cheese.
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Add lettuce.
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Place cooked bacon over the lettuce.
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Add slices of egg over the bacon.
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Top with tomato slices and 1 slice of cheese.
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Close sandwich with the slice of bread.
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Melt butter in a saute pan over medium heat.
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Grill the sandwich until golden brown on both sides.
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Serve immediately.
Serving: 1sandwich | Calories: 612kcal | Carbohydrates: 31g | Protein: 27g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 248mg | Sodium: 876mg | Potassium: 595mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1813IU | Vitamin C: 17mg | Calcium: 420mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
