Grilled cheese for the ultimate breakfast (2023)

To do thatultimate grilled cheesefor breakfast with a hearty filling of eggs, leftover burgers, sautéed onions and of course lots of cheese, and prepare these in individual packs for perfectly toasted and properly grilled cheese.

This post is sponsored byReynolds®-Wrap. All thoughts and opinions are mine.

Grilled cheese for the ultimate breakfast (1)

You know those times when you just want the comfort of childhood favorites like, I don't know, grilled cheese?

Yes, those moments.

But you're also cooking on a grill or even an open fire, and you have some burgers from yesterday's meal that you want to use...

Let me introduce you to this delicious treat where we show you how to toast grilled cheese in aluminum foil and make an epic mess-free sandwich thanks to Reynolds Wrap® non-stick aluminum foil.

Oh, and did I mention it's a perfect way to use itleftover cheeseburgers? Because who doesn't want oneCheeseburger for breakfast?

I'm not a fan of hamburgers...or I don't have one, sure, cooked sausage works great here too, but it's not that fun to say.

Grilled cheese in aluminum foil?

Yes you've read correctly. Perfect for preparing and tossing over the campfire or BBQ.Wrapping the sandwich in a protective double layer of aluminum foil allows for even toasting., with a little twist, leaving the filling between those two savory outer layers of bread.

How cool is that! You can place one on a grill or directly over the coals and you'll get onehot sandwich melted in 20 minutesthat comes in its own worry-free disposable packaging.

The trick to the perfect foil-wrapped sandwich is the double layer of foil. This acts as a heat insulator and as a protective layer against burns. And when you use Reynolds Wrap® non-stick aluminum foil, the melted filling won't stick to the foil and will dry out, making it easy to clean.

So yes, you can toast a sandwich in tinfoil, and it's just as fun and delicious as that dusty panini in the pantry.

Grilled cheese for the ultimate breakfast (2)

Grilled cheese on another level

This grilled cheese not only has a great cheese duo, but it's loaded with scrambled eggs and crumbled leftovers.Cheeseburgerfrom yesterday's meal, because using leftovers is one thing here, and nobody complains if there's still a cheeseburger in itBreakfastMix.

Be sure to pile on large fillings like sautéed onions and peppers, herbed pasta, and anything else that will make your boat float, but remember that the liquid in any of these things will cause the bread to soften as it cooks .

Perfect bread for grilled cheese

Brotresteit is perfect for this. Why? Because hestale bread doesn't absorb as much moistureof the filling as it wraps and bakes. It stays firm and plump without getting soggy.

Unfortunately, thin white bread gets soggy and nobody wants that.Choose a hearty, thick sourdoughor farmhouse bread. Trust me, they make better sandwiches anyway.

And while you're working with leftovers like the last day of camp, there's nothing that comes home like some sort of cleanup,Place the bread in a safe place or on a wire rack in the oventhe night before and leave to mature.

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Forget the butter, use mayonnaise.

For thisPerfect roasted gold bite from edge to edge., you want to throw the butter anda mayonnaise. Mayo helps the bread toast to a rich, perfectly crisp golden outer layer.

Got a mayonnaise hater at home? Don't even tell them (unless it's an allergy and then, you know, safety first). No one will ever guess you've substituted one for the other when they marvel at your mastery of the grilled sandwich.

Can you make these foil wrapped sandwiches ahead of time?

it is notSim….

I do not want to lie to you. You take thin white bread and load it with all these fillings, wrap it in aluminum foil and hope it doesn't get a little soggy the next day, that's not going to happen. But if you use a lot of stale bread and minimize the liquid in the filling, then yes,You can do this in advance.

like my otherFire Chicken Sandwich, wrap the sandwiches tightly in aluminum foil the night before and keep in the refrigerator until grilling time.

Grilled cheese for the ultimate breakfast

5from 1 vote

Homework:15 Protocol

Cook:30 Protocol


Grilled cheese for the ultimate breakfast (4)

This ultimate grilled cheese is loaded with egg, cheeseburger and a few cheeses before being cooked over the campfire or on the grill!

recommended gear

  • Reynolds Wrap® Antihaftfolie

  • BBQ or campfire


  • 8 slices of bread
  • 2 soup spoon Mayonnaise
  • 2 soup spoon parmesan cheese
  • 4 And Havarti cheese crushed
  • 4 And Colby cheese crushed
  • 4 And Monterrey Jack Cheese crushed
  • 2 soup spoon Butter Divided
  • 1/2 Onion thinly sliced
  • 1 teaspoon Sal
  • 8 Owner
  • 1 soup spoon Leite
  • 1 soup spoon Carnivore Girl is not a simple spice mix
  • 2 Lauchzwiebel hacked
  • 1 o 2 leftover hamburgers

Additional options:

  • tomatoes
  • Avocados
  • Pesto


Prepare the grill:

  • Preheat the indirect heat grill to about 400 degrees.

Sweat onion:

  • Place a cast iron skillet on the grill to preheat and add 1 tablespoon butter. Shake to coat pan.

  • Add onions and salt.

  • Let the onions cook, stirring as needed, until tender and beginning to brown slightly.

  • Remove the onions from the pan and set aside.

Scramble the eggs:

  • In the same pan, add another tablespoon of butter to grease the pan, if necessary.

  • Beat the eggs in a small bowl and add 1 tablespoon milk.

  • Pour into the hot skillet and use a wooden spoon to gently fold in the eggs, pulling from underneath to stir.

  • Add the Over Easy Spice Blend.

  • Remove the pan from the heat as soon as they start to set and continue stirring gently.

  • Crack the eggs into a bowl and set aside.

  • Salt to taste and sprinkle with chopped chives.

Reheat leftover cheeseburger:

  • In the same pan, mix the remaining burger and cut into small pieces.

  • Stay by the fire long enough to warm up.

  • Keep away from heat.

Assemble the sandwich:

  • Mix the cheese in a bowl.

  • Spread some mayonnaise on one side of each slice of bread.

  • Sprinkle with parmesan cheese.

  • Cut a sheet of Reynolds Wrap® nonstick aluminum foil three times the size of the disc and place mayonnaise-side down.

  • Sprinkle 1/8 of the cheese mixture over the bread.

  • Top with ¼ of the scrambled eggs, ¼ of the remaining patty, and ¼ of the sautéed onions.

  • Place another 1/8 of the cheese on top and sprinkle the remaining slice of bread with some parmesan.

  • Fold the foil around the sandwich, top to bottom and bottom to top, tucking the raised edges on the sides securely under the sandwich as well.


  • Place the sandwiches on the cooler side of the preheated grill and grill 15 to 20 minutes per side, until golden brown, turning every 5 to 7 minutes so that neither side is too hot.


  • When the sandwiches are browned and the cheese is melted, remove them from the grill.

  • Let cool 5 minutes or until you can handle the aluminum foil.

  • Carefully remove foil and enjoy.


Using stale bread really helps keep things from getting soggy. Place the bread slices in a single layer on a wire rack the night before for best results.

How do you prepare for indirect heat?:
For a gas grill, turn 1 burner high and 2 burners low during preheat. When you're ready to grill, set the highest burner to medium and turn off the other two if necessary to keep the grill hot.

For a charcoal grillor living fire, carefully place the coals near the grate or fire.

Lack of dishes?Unfold the foil carefully, not even bothering with the plates.


Service:1Grammatik|Calories:766kcal|Carbohydrates:32Grammatik|Protein:43Grammatik|Gordo:52Grammatik|Saturated Fatty Acids:26Grammatik|Cholesterol:440milligram|Sodium:1693milligram|Potassium:414milligram|Phases:3Grammatik|Zucker:5Grammatik|Vitamin A:1457user interface|Vitamin C:2milligram|Football:746milligram|Ferro:5milligram



Author:we are robert

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Categories: Breakfast,Campfire recipes,Recipes wrapped in aluminum foil,CG-Original,Grilled,ground beef,leftover recipes,SP,Spilogy connection

Grilled cheese for the ultimate breakfast (5)

Hello everyone.

Kita is a multi-talented individual with many accomplishments including an award-winning recipe developer, a professional photographer who has traveled the world, and a journalist. As the main creative force behind itCarnivore® girls, is widely recognized as the authority on meat. Kita's impressive experience was augmented by extensive training with the National Cattlemen's Beef Association and Certified Angus Beef, as well as butcher demonstrations and visits to farmers and ranchers from coast to coast, allowing him to better learn and understand American eating habits.

Find out more about GirlCarnivore

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