Bacon and Egg Breakfast Grilled Cheese

Grilled cheese isn't just for lunch or dinner; add a scrambled egg and some bacon for a yummy breakfast version.

Prep: 4 min | Cook: 6 to 8 min | Yield: 2 sandwiches

Ingredients

2 eggs
2 tablespoons milk or water
Salt and pepper
3 teaspoons butter, room temperature, divided
4 slices whole wheat or white bread
2 slices Co-Jack cheese
4 slices fully-cooked bacon

Instructions

Beat eggs, milk, salt and pepper in bowl until blended.
Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot.
Pour in egg mixture. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
Remove from pan.
Clean skillet.
Spread remaining 2 teaspoons butter evenly on one side of each bread slice.
Place 2 slices in skillet, buttered side down.
Top evenly with scrambled eggs, cheese and bacon.
Cover with remaining bread, buttered side up.
Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

Nutrition

Per serving: Calories: 408 Total Fat: 23g Saturated fat: 11g Polyunsaturated fat: 2g Monounsaturated fat: 6g Cholesterol: 239mg Sodium: 698mg Carbohydrates: 24g Dietary Fiber: 4g Protein: 23g Vitamin A: 777.6IU Vitamin D: 52.7IU Folate: 52.7mcg Calcium: 256.9mg Iron: 2.4mg Choline: 156.7mg

Attribution

Recipe and photo used with permission from: American Egg Board