This Griddle Breakfast Sandwich is packed with crispy, thick-cut bacon, fluffy scrambled eggs, and melted cheddar cheese, all tucked between slices of sourdough bread. It’s a hearty and mouthwatering way to kick off your morning—or satisfy your craving for a perfect breakfast sandwich anytime! If you love a good breakfast sandwich, you will have to try my Breakfast Club Sandwich, too!
Customize Your Breakfast Sandwich: Ingredients & Smart Substitutions
- Bacon: I love bacon, so thick-cut bacon is my top choice for most recipes that call for it. I want it to stand out when mixed with other ingredients! After cooking the bacon nice and crispy, leave the grease in the skillet for toasting the sandwiches. If bacon is not your thing, try breakfast sausage patties, turkey bacon, or ham!
- Bread: I love the heartiness of sourdough bread so it can hold up to the weight of the sandwich without getting soggy! Brioche, ciabatta, English muffins (try my sourdough English muffins), or Texas toast would all work well, too! Or, use the bread you have on hand.
- Cheese: I added mild cheddar cheese to the sandwiches. But, sharp cheddar would also be really good, I think. If you want to switch it up, try Swiss, Monterey Jack, provolone, or Havarti.
- Scrambled Eggs: I have a wonderful recipe for buttermilk scrambled eggs that you will want to have on hand anytime you are craving eggs! For an extra layer of flavor, try my buttermilk ranch scrambled eggs. Yum!
Can I Add Vegetables To This Sandwich?
Absolutely! I think spinach, bell peppers, caramelized onions, tomatoes, or sauteed mushrooms would all be delicious (and add nutrition to the sandwich).
Can I Make This Griddle Breakfast Sandwich Ahead Of Time?
Yes, you can get the parts of the sandwich made in advance and assemble the sandwich when you are ready to eat it! Store the bacon, eggs, and cheese separately in the refrigerator. When ready to make the sandwich, reheat the bacon and eggs. Then, toast the bread on the griddle (or skillet) before assembling. Continue to heat up the sandwich until the cheese melts.
How To Store A Griddle Breakfast Sandwich
To store this griddle breakfast sandwich, first, let it cool to room temperature. Then, wrap the sandwich in plastic wrap or aluminum foil. It can be stored in the refrigerator for 1-2 days. Reheat it in the microwave or skillet. (I like to reheat it in the skillet to crisp up the texture.) For longer storage, freeze the sandwich for up to 1-2 months. Let it thaw in the refrigerator overnight before reheating.
More Breakfast Recipes
Griddle Breakfast Sandwich
Ingredients
- 4 slices thick-cut bacon
- 4 slices sourdough bread
- 8 slices mild cheddar cheese
- country buttermilk scrambled eggs
Instructions
- On a griddle or large skillet over medium-high, cook the bacon until crispy. Transfer to a paper towel-lined plate. Leave the bacon fat on the griddle/in the skillet.
- On a cutting board, place two slices of cheese on one slice of bread. Top with half of the eggs and two bacon slices. Add two more slices of cheese and cover with a second slice of bread. Repeat to make two sandwiches.
- Over medium-low heat, re-warm the bacon fat. Place the sandwiches on the griddle/skillet and toast until golden brown on each side and the cheese has melted.
- Serve warm.
Did you make this recipe?
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