Breakfast Grilled Cheese Sandwich

Prep Time
Cook Time
Ready In

"I finally have found scrambled eggs that don't come out drier than sand. Moist and flavorful!! Eggs can be scrambled up to 2 hours ahead as long as you store tightly covered at room temperature."

Original recipe yields 2 servings


  • Serving Size: 1 (284.2 g)
  • Calories 844.1
  • Total Fat - 70.7 g
  • Saturated Fat - 39.2 g
  • Cholesterol - 599.8 mg
  • Sodium - 2202.3 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 4.5 g
  • Protein - 37.5 g
  • Calcium - 1314.8 mg
  • Iron - 3.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Whisk eggs and cayenne in a small bowl. Season generously with salt.

Step 2

In a medium saucepan, heat 2 ounces butter over medium heat. As soon as the butter begins to foam, add eggs and cook, stirring constantly, until they have set in small curds and are beginning to look dry (about 1 minute).

Step 3

Immediately remove from heat and beat in cream cheese.

Step 4

Divide American cheese slices between 2 slices of bread and top with egg mixture. Close up sandwiches with remaining bread slices.

Step 5

Heat a dry large skillet over medium-low and brush very lightly with remaining butter. Toast sandwiches until golden brown (about 3 minutes per side).

Tips & Variations

No special items needed.



Due to blood sugar issues I made this for 1 and made it as an open faced sandwich and added some crispy bacon and a cooked tomato on the side for a very satisfying breakfast. Thank you EOdisciple made for Pick Me tag game under the 48 hour rule.

review by:
(23 Jun 2020)