This Griddle Breakfast Sandwich recipe is filled with crispy, thick-cut bacon, loads of fluffy scrambled eggs, extra sharp shredded cheddar cheese, all piled between two fresh cuts of thick sourdough bread.
Breakfast Sandwich any time of day!
Breakfast is a huge deal in my house. A good breakfast sandwich is an easy solution to the normal crazy fast pace of our mornings. We raise our own chickens and ALWAYS have fresh eggs on hand. Some might say that is a good enough reason to eat eggs for literally every meal. I think its just because we LOVE eggs. It cannot be just me. What is it about breakfast foods that makes it worthy to fill any meal time? These Breakfast Griddle Sandwiches are no different. I’ve served them for breakfast, lunch, and dinner and they’re devoured every time. I use thick-cut bacon, a hearty helping of scrambled eggs, and plenty of sharp cheddar cheese. All that sandwiched between sourdough bread. Wouldn’t you enjoy that any time of day?
You could use any kind of meat, sausage patties are great as well as ham or Canadian bacon. Or, no meat at all, just smothered in cheese these are still amazing! For the cheese, we just love sharp cheddar and how it compliments the egg. We have swapped in Provolone, Colby, American, Muenster and even Mozzarella cheese and got the same result. A gooey, cheesy, breakfast winner. You could also add fresh veggies to make this your own. Spinach would be a great choice, and now I have to go try that!
There is something so fantastic about the crispy outside and melty inside of a sandwich that is cooked on a griddle. We like to use our cast iron skillet griddle, but you can really just use a normal skillet. You just won’t get the fancy lines.
Griddle Breakfast Sandwich
- 4 slices thick-cut bacon
- 4 slices sourdough bread
- 8 slices cheddar cheese
- Country Buttermilk Scrambled Eggs link in post
- On a griddle or large skillet over medium-high, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Do not discard the bacon fat on the griddle/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 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?
You can tag me at @iamhomesteader.
Photography by The PKP Way.