BACON AND EGG GRILLED CHEESE RECIPES

Steps:

• See cooking notes below.
• Beat eggs, milk, salt and pepper in bowl until blended.
• Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
• Spread remaining 2 teaspoons butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
• Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
• COOKING NOTES:.
• Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
• Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
• How long to beat is a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

Steps:

• Cook your bacon slices until crispy
• In a small bowl, beat the eggs and milk together and add salt and pepper to taste
• In a medium sized skillet, heat 2 tsp butter and add your egg mixture. Cook by pulling in the cooked egg to the center of the skillet and do not overmix your eggs. This way you let them stay soft and fluffy
• Make your sandwich with half the egg mixture, two slices of bacon and one or two slices of cheese. Spread butter on one side. Put sandwich butter side down on a hot skillet and cook for 2 minutes. Butter top side before flipping and cook for 2 minutes on the other side.