Ultimate Breakfast Grilled Cheese
This ultimate grilled cheese is loaded with egg, cheeseburger, and a duo of cheeses before being cooked over the campfire or on the grill!
- 8 slices of bread
- 2 tbsp Mayo
- 2 tbsp Parmesan cheese
- 4 oz Havarti cheese shredded
- 4 oz Colby cheese shredded
- 4 oz Monterey Jack cheese shredded
- 2 tbsp butter divided
- ½ Onion sliced thin
- 1 tsp salt
- 8 Eggs
- 1 tbsp milk
- 2 Scallions minced
- 1 or 2 Leftover burger patties
Saute the Onions:
Place a cast-iron skillet on the grill to preheat and add 1 tbsp butter. Swirl to coat the pan.
Add the onions and salt.
Allow the onions to saute, stirring as needed, until they are soft and starting to get lightly golden brown.
Remove the onions from the skillet and set aside.
Scramble the Eggs:
In the same skillet, add another tablespoon of butter, if needed to grease the pan.
Whisk the eggs in a small bowl and add 1 tbsp milk.
Pour into the hot skillet and, using a wooden spoon, gently fold the eggs, pulling from the bottom, to scramble.
Remove the skillet from heat just as they are starting to set and continue to gently stir.
Transfer the eggs to a bowl and set aside.
Season with salt if desired and sprinkle in chopped scallions.
Reheat the leftover cheeseburger:
In the same skillet, toss in the leftover burger patty and, break into tiny chunks.
Keep over the heat just long enough to warm.
Remove from heat.
Assemble the Sandwich:
Toss the cheese together in a bowl.
Coat one side of each slice of bread with a light smear of mayo.
Sprinkle with parmesan cheese.
Tear off a sheet of Reynolds Wrap® Non-Stick Foil 3x the size of the slice and arrange the slice, mayo side down.
Sprinkle ⅛th of the cheese blend onto the bread.
Top with ¼ of the scrambled eggs, ¼ of the leftover burger, and ¼ of the sauteed onions.
Place another ⅛th of the cheese on top and the remaining slice of bread and sprinkle with a bit of parmesan cheese.
Fold the foil around the sandwich, from the top down and bottom overhang up, folding the overhanging edges on the sides securely under the sandwich as well.
When the sandwiches are toasted to a golden brown and the cheese has melted through, remove from the grill.
Allow to cool 5 minutes, or until the foil can be handled.
Carefully peel back the foil and enjoy.
Using stale bread really helps things to not get soggy. Place slices of bread on a single layer on a wire rack the night before for the best results.
How to prep for indirect heat:
For a gas grill turn 1 burner to high and 2 to low while preheating. When ready to cook, turn the highest burner to medium and turn the other two off if needed to maintain a hot grill.
For a charcoal grill or live fire, carefully arrange the hot coals to one side of the grill or firepit.
Short on plates? Carefully unfold the foil and don’t even bother with plates.
Serving: 1g | Calories: 766kcal | Carbohydrates: 32g | Protein: 43g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 440mg | Sodium: 1693mg | Potassium: 414mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1457IU | Vitamin C: 2mg | Calcium: 746mg | Iron: 5mg