This waffled grilled cheese is a queen amongst other simple breakfast sandwiches. Stuffed with buttery scrambled eggs, sweet pepper jelly, and hot, melty cheddar cheese, she’s an orgasmic flavor combination cooked to perfection in a waffle iron. Find the recipe below, complete with a guide on how to cook scrambled eggs. Enjoy!
Waffled Grilled Cheese with Scrambled Eggs and Pepper Jelly
Honestly, this is the best breakfast sandwich I’ve ever made. Pepper jelly-smothered toast with soft-scrambled eggs is already my favorite breakfast, so naturally, I had to cheese it up. Then my waffle iron got involved, and the rest is kink history.
For the best melt, grate your cheese fresh. Also, make sure it’s at room temperature, which only takes about 10 minutes once you grate it.
Ingredients in the Waffled Grilled Cheese
A full breakdown of what I put inside this breakfast sandwich, and why I chose them.
Cheese: Widmer’s 1-yr cheddar from Wisconsin. You want a good melting cheese with some mild, tangy flavor. Do not use aged cheddar, which separates into greasy globs. Instead, go for a 1-year block cheddar, Colby, Havarti, or Fontina if you nasty.
Bread: honestly, the best bread to use here is basic American sandwich bread. It’s so soft that it molds perfectly into the waffle iron’s ridges. Save your sourdoughs and ciabattas for fancier sammies.
Mayo vs butter: this is a polarizing issue. I don’t think one is better than the other, it just depends on the recipe and flavor profile. I like mayo for this breakfast grilled cheese because the egg creates an evenly toasted crust in the waffle iron.
Spread: Pepper Jelly from The Preservation Society. This might sound weird to you, and you’re right, but in my opinion, creamy scrambled eggs nestled on a bed of sweet and spicy pepper jelly-covered toast is one of the best breakfasts of all time. If you can’t deal with the sweetness, try a tablespoon of well-drained, chopped kimchi. If that’s still too weird, just add some hot sauce.
Eggs: gently scrambled. You know what? This deserves its own section.
How to cook scrambled eggs
It’s all about the soft scramble. You want to use low-heat, a solid pat of butter, and well-beaten eggs seasoned with a thick pinch of salt.
- Heat a nonstick skillet over medium-low, then slide in your butter.
- Once the butter melts, it will start to get all foamy. Then, the bubbles will dissipate and that’s when you add the eggs.
- Let the eggs sit for just a moment, then use your spatula to pull the cooked layer on the bottom up and away from the skillet using broad, sweeping strokes.
- As soon as the watery bits are set, take it off the heat. I recommend taking them out of the skillet, so they stay soft and creamy.
Ok, time for the full recipe so you can go make the best breakfast sandwich of your life.
Waffled Breakfast Grilled Cheese with Cheddar and Pepper Jelly
- Non-Stick Skillet
- Rubber Spatula
- Non-Stick Waffle Iron
- 2 oz cheddar, freshly grated
- 2 slices bread
- 2 eggs, beaten
- 1 tsp butter
- 2 tsp mayo
- 1 tbsp pepper jelly
- pinch of salt
- Heat nonstick skillet over medium-low. Add the butter.
- Pour in the eggs, and season with a pinch of salt.
- Let the eggs sit undisturbed until the bottom layer cooks through.
- Then, use your rubber spatula to push the eggs all around the skillet until they're just set.
- Take the eggs out of the skillet and set aside.
- Spread the pepper jelly on the inside of one slice of bread.
- Spread a teaspoon of mayo on the outside of each slice of bread.
- Spread scrambled eggs onto the pepper jelly.
- Sprinkle the cheese over the eggs.
- Close the sandwich, mayo-side up.
- Place in the waffle iron and let cook until golden brown, about 5 minutes.
Here are a Few More Sexy Grilled Cheese Recipes to Try: