Grilled Breakfast Sandwich Recipes

Steps:

• Preheat a grill to medium heat.
• Place two 2-foot pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
• Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
• Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
• Put the prepared baking sheet on the grill and add 1 tablespoon of the butter. Cover the grill and let the butter melt, about 3 minutes. Spread the butter all over the baking sheet using a pastry brush and then pour on the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and cover the grill. Cook until the eggs are completely set, about 10 minutes.
• Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing onto the grill. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Cover the grill and cook until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Serve with hot sauce.

Steps:

• Cook meat items if neseccary.
• Fry egg until yolk is hard. Season with salt and pepper and set aside. If you like hot sauce you can use that to season as well.
• Butter both pieces of bread on one side, and place cheese, meat and egg beteen the slices, buttered sides of bread outward (like making a grilled cheese).
• Grill sandwich on both sides in a skillet on med-low heat until golden and cheese is melty.
• Cut in half diagonally and serve.

Steps:

• Place a grill-safe pizza stone (see Cook's Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer's guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
• Butter the cut side of all 4 English muffins halves. Place 1 slice of cheese on each of the 2 bottom halves. Crack the eggs into a small bowl and sprinkle the top with 1/4 teaspoon salt and a few grinds of pepper; don't beat the eggs.
• Place the bacon in the center of the stone, away from the edges to avoid too much fat running into the grill. Close the lid and cook until the bacon starts to shrink and crisp on the bottom, 3 to 4 minutes. Open the lid and flip the bacon.
• Place the 2 bottom muffin halves on the stone, cheese-side up. Place the 2 top muffin halves on the stone, buttered-side down. Carefully pour the eggs onto an empty part of the stone (it should be hot enough to seize the whites right away; if they run a little too much, use a rubber spatula to stop it). Close the lid and cook until the bacon is extra crispy, the cheese has melted, the egg whites are set, and the yolk is still runny, 3 to 5 minutes.
• If using a gas grill, turn it off. Transfer the 2 bottom muffin halves to plates. Break each slice of bacon in half and place 4 pieces on top of the cheese on each bottom half. Using a spatula, separate the eggs and place on top of the bacon. Drizzle with hot sauce, if desired. Cover the sandwiches with the 2 top muffin halves.

Steps:

• Heat 1 teaspoon butter in a small nonstick skillet over medium heat; add eggs and scramble until set. Divide eggs between 2 slices of bread; sprinkle each with salt and pepper. Layer bread with cheese slices, pear slices, Canadian bacon and spinach. Top with remaining bread., If using a panini maker, spread remaining butter on both sides of both sandwiches. Grill according to manufacturer's directions until golden brown and grill marks show, 6-8 minutes., If using an indoor grill, spread half of remaining butter on 1 side of both sandwiches. Place buttered side down on grill; press down with a heavy skillet or other weight. Grill over medium-high heat until golden brown and grill-marked, 3-5 minutes. Remove weight; spread remaining butter on other side of both sandwiches. Return to grill, buttered side down; replace weight. Grill until golden brown, another 3-5 minutes.

Steps:

• Whisk egg, milk, salt, onion powder, and garlic-pepper seasoning together in a bowl until well combined and pale yellow in color. Dump in Cheddar-Jack cheese and stir until thick.
• Spray a skillet with cooking spray and set over medium-low heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
• Lightly butter one side of each bread slice.
• Spray the skillet again with cooking spray. Put one slice of bread, buttered-side down, in the pan. Top with 1/2 of the mozzarella cheese, the egg mixture, the remaining mozzarella, and the remaining bread, buttered-side up. Cook until bread is toasted and browned, 1 to 2 minutes. Flip and cook until the other side is browned and the cheese is melted, another 1 to 2 minutes.
• Transfer to a plate and let cool for a minute before serving.