The Breakfast Grilled Cheese Sandwich

  • 60 mins
  • 13 ingredients

Ingredients

  • 6 eggs
  • 1 cup milk
  • 1 tsp pure vanilla extract
  • pinch of cinnamon
  • pinch nutmeg
  • 2 large russet potatoes
  • kosher salt and fresh cracked black pepper
  • 4 tbs canola oil
  • 8 slices of bacon
  • 8 thick slices of firm white bread
  • 4 tbs butter
  • 8 oz Wisconsin Brie Cheese
  • Pure maple syrup, optional

This is the most creative and delicious grilled cheese sandwich that we have ever seen. It is composed of Wisconsin Brie, crispy bacon, hash browns and a fried egg atop french toast. It is truly a breakfast sandwich but it is great served anytime of the day. Recipe courtesy of Wisconsin Cheese. Makes 4 sandwiches.

 

  • Make dipping mixture: whisk 2 eggs, milk, vanilla, cinnamon and nutmeg in a wide bowl. Refrigerate until ready to use.
  • Peel potatoes and cover with cold water in a pot.
  • Season with salt and bring to a boil. Reduce heat and allow to simmer for 5 minutes.
  • Turn off burner and allow to sit for 15 to 20 minutes.
  • Drain and rinse potatoes with cold water.
  • When cool, grate with the large holes of a box grater.
  • Heat a heavy cast iron skillet over high heat and add the canola oil.
  • Spread the shredded potatoes evenly over skillet and season with salt and pepper. Cook for about 5 minutes until bottom is brown.
  • Do not stir or disturb the potatoes.
  • Using a wide spatula, flip the potatoes over and brown the other side without stirring.
  • In another skilled fry bacon until brown and crispy (not burnt).
  • Remove bacon and drain on paper towels.
  • Return skillet to stove over medium heat and fry the remaining 4 eggs.
  • Remove eggs to a plate and keep warm.
  • Heat griddle or skillet over medium heat and add butter.
  • Remove the dipping mixture from refrigerator and re-whisk to blend well.
  • Dip the bread slices, one at a time in the mixture.
  • Grill one side, flip and brown the second side.
  • Top 4 slices each with 1 oz of brie, a portion of the potatoes, 1 egg and two slices of bacon then another oz of brie.
  • Top with another prepared bread slice.
  • Continue to grill sandwiches briefly to heat the brie, being careful not to over brown the bread.
  • Serve with maple syrup on the side if desired.

 

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