Sheet Pan Breakfast Grilled Cheese Sandwiches

sheet pan breakfast grilled cheese sandwich




This delicious and rich breakfast is perfect for making ahead and tossing in the oven. You can have your family pick their favorite cheeses and do a variety of versions.

  • ¼ cup Cache Valley® butter, melted
  • 8 pieces of sourdough sandwich bread, thin sliced
  • 4-8 pieces Cache Valley® Cheddar, American, or Pepper Jack Cheese Slices
  • ½ cup Cache Valley® Sharp Cheddar, Asiago, or Parmesan Shreads
  • 4 Large Eggs
  • 4 Strips Bacon or Canadian Bacon


  • Preheat your oven to 400 degrees Fahrenheit and position the rack near the center. On a half-sheet pan, arrange bacon strips and bake for 7 minutes until the fat renders.
  • While the bacon cooks, brush one side of each bread slice with melted Cache Valley® butter. After 7 minutes, flip the bacon to one side of the pan. Then, crack four eggs onto the same pan, using the bacon fat to prevent sticking. Cook the eggs for 2-5 minutes, depending on your preference for yolk consistency.
  • Next, remove the bacon and eggs from the pan. Place four bread slices, buttered side down, on half of the sheet pan and top with Cache Valley® sliced cheese. On the other half, scatter cheese shreds and place the remaining bread slices on top, forming sandwiches. Return the pan to the oven and bake for about 7 minutes, until the bread is toasted and the cheese has melted.
  • To assemble, place a slice of bacon and an egg on each of the bottom bread slices. Finish with the crispy, cheesy top slices. Serve immediately while hot.



Author Bio

Recipe Author: Lydia Martinez