This isn’t really a grilled cheese in the strictest sense of the term. It’s more of a breakfast sandwich. A very cheesy breakfast sandwich, with everything you want for breakfast in one!
Prep Time15mins
Cook Time15mins
Total Time30mins
Course: Breakfast
Cuisine: American
Servings: 1
Author: Sarah
Ingredients
2tablespoonsbutter(divided)
2eggs
2tablespoonshalf and half
¼teaspoonsalt
¼teaspooncinnamon
2tablespoonsmaple syrup(divided)
2sliceshick-sliced country white bread or brioche
3oz.cream cheese
1/2cupgrated sharp cheddar cheese
1/2cupcooked butternut squash puree
2sprigs fresh thyme
3slicesthick-cut bacon(cooked crisp)
Instructions
In a large skillet over medium heat, melt 1 tablespoon of butter. In a wide, shallow bowl, whisk together 1 egg, half and half, salt, cinnamon, and 1 tablespoon of maple syrup. Dip one side of each slice of bread into the French toast egg mixture, being careful to keep the other side of the bread dry. Lay the bread, French toast side down, in the buttered skillet and grill until golden.
While that’s happening, grab another small pan and cook the other egg over easy with a bit of butter so the yolk is still slightly runny. Remove the bread and egg from their pans.
Spread about 1 ½ ounces of softened cream cheese on the “French toasted” sides of your bread slices. Melt the last tablespoon of butter over medium low heat in your skillet. Lay one slice in the skillet so the French toast/cream cheese side is facing up.
Sprinkle ¼ cup cheddar cheese onto the sandwich. Mix the butternut squash puree with a tablespoon of maple syrup and spread half of it on top of the cheese. Then add a sprinkle of thyme, the egg, and the bacon to each sandwich. Follow that with the rest of the butternut squash, more thyme, and another ¼ cup cheddar. Cover with the other slice of bread, so the French toasted cream cheese side is down. Over low heat, grill the sandwiches on each side until golden brown and gooey.