Grilled Cheese Casserole

This grilled cheese casserole, with flavors of both a grilled cheese sandwich and a breakfast casserole, is a great way to use older bread, and leftover cheese from any charcuterie board.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 2 servings

Course: Breakfast, Brunch, Entree, Lunch

Cuisine: American

Calories: 935

Ingredients Method Nutrition

Ingredients

4 slices bacon
Cooking spray
4 slices of sourdough bread
1/4 cup butter, divided
4 slices Cheddar cheese, provolone or a mixture of both.
2 eggs
2 tablespoons milk optional
salt and freshly ground black pepper to taste

Method

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Preheat the oven to 350 degrees F (180 degrees C). Lightly spray a 9×9-inch casserole dish with cooking spray. Lay 2 slices of bread in the bottom of the dish. Butter the bread facing up.
Cover buttered bread with cheese, then place 2 pieces bacon on each slice. Top each with an additional slice of bread and butter the tops.
Whisk eggs and milk together in a bowl. Season with salt and pepper, then pour egg mixture around the sandwiches. Let mixture stand while the oven preheats.
Bake in the preheated oven until the bread is golden brown and the eggs are set, about 20 minutes. Serve warm.