prehiSPAnic cocoon Bacon N Egg Grilled Cheese Sandwich RECIPE FOR TODAY

prehiSPAnic cocoon Bacon N Egg Grilled Cheese Sandwich
2 eggs
2 tablespoons milk or water
Salt and pepper to taste
3 teaspoons butter at room temperature, divided
4 slices whole wheat or white bread
2 slices slices Colby-Jack or Cheddar cheese
4 slices full-cooked turkey bacon

In a small bowl, beat eggs, milk, salt, and pepper until blended.

In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot.

Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, 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 skillet.

Spread remaining butter evenly on 1 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.