Ingredients (2 sandwiches)
4 slices thick bread (white or sourdough)
2 tbsp butter (softened)
Filling:
4 large eggs
4–6 slices bacon
1 cup shredded cheddar cheese (or cheddar + mozzarella)
2 tbsp milk or cream
Salt & black pepper (to taste)
1 tbsp chopped chives or green onions (optional)
Instructions
1. Cook the bacon
Cook bacon in a pan over medium heat until crispy
Remove and drain on paper towel
Chop or leave whole
2. Make creamy scrambled eggs
In a bowl, whisk:
Eggs + milk
Salt & pepper
Heat pan on low-medium
Add a little butter
Cook eggs slowly, stirring gently
Remove when soft, fluffy, slightly creamy (don’t overcook!)
3. Assemble sandwiches
Butter one side of each bread slice
Flip over (inside side):
Layer:
Cheese
Scrambled eggs
Bacon
More cheese
Top with second slice (butter side out)
4. Grill (golden & melty)
Heat pan to medium-low
Place sandwich in pan
Cook:
3–4 minutes per side
Press lightly
Bread = crispy golden
Cheese = melted & gooey
5. Optional pro move
Cover pan for 1–2 minutes → melts cheese faster
Add a tiny butter in pan for extra crispiness
6. Serve
Slice in half
Sprinkle chives
Serve hot 🤤
Pro Tips (to match the photo)
Low heat = perfect melt without burning
Use 2 types of cheese for extra stretch
Keep eggs soft & creamy (key to that texture)
Thick bread = better structure + gooey center