A bacon, egg, and cheese grilled cheese is pure breakfast swagger—comfort food that doesn’t bother pretending it’s anything but indulgent.
All of it gets tucked between two slices of bread brushed with butter and grilled until the outside turns deep, toasty, and crackly. When you cut into it, the cheese pulls, the egg sighs, and the bacon gives that salty crunch that makes the whole thing feel like the best parts of breakfast and lunch shaking hands.
It’s hearty, messy in the best way, and absolutely irresistible, like a diner classic upgraded into a handheld hug.
Cook the diced bacon until crisp, then set it aside and keep about a tablespoon of the rendered bacon grease for the next step.
Cook the eggs in the reserved bacon grease, season each with a pinch of Creole and pepper, then remove them from the pan and assemble the sandwich.
Place cheese on one side of bead, top with 1 egg, top with bacon, top with another egg, top with more cheese and place top bread and smash lightly.
Add a little bacon grease and butter to a pan over medium heat, add sandwich and cook about 2 minutes per side, until cheese melts.
4 servings
1