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close up of grilled cheese, filled with breakfast eggs, leftover burger, and loads of cheese with various food garnish around on black plate

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 766kcal


  • Reynolds Wrap® Non-Stick Foil
  • Grill or Campfire


  • 8 slices of bread
  • 2 tablespoon Mayo
  • 2 tablespoon Parmesan cheese
  • 4 oz Havarti cheese shredded
  • 4 oz Colby cheese shredded
  • 4 oz Monterey Jack cheese shredded
  • 2 tablespoon butter divided
  • ½ Onion sliced thin
  • 1 teaspoon salt
  • 8 Eggs
  • 1 tablespoon milk
  • 1 tablespoon Girl Carnivore Over Easy Spice Blend
  • 2 Scallions minced
  • 1 or 2 Leftover burger patties

Additional Options:

  • Tomatoes
  • Avocados
  • Pesto


Prep the Grill:

  • Preheat the grill for indirect heat around 400 degrees.

Saute the Onions:

  • Place a cast-iron skillet on the grill to preheat and add 1 tablespoon 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 tablespoon milk.
  • Pour into the hot skillet and, using a wooden spoon, gently fold the eggs, pulling from the bottom, to scramble.
  • Fold in the Over Easy spice blend.
  • 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.


  • Place the sandwiches on the cooler side of the preheated grill and cook about 15 to 20 minutes per side, until golden brown, rotating every 5 to 7 minutes so no side gets too hot.


  • 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