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Sunny Side Up

Created by:

Lauren Lester — Johnson City, TN

Get excited the next time your alarm goes off by starting your day with the Sunny Side Up. This grilled cheese sandwich has all of the breakfast favorites: eggs, bacon, hash browns and avocado, all complemented with delicious Wisconsin aged cheddar and monterey jack cheeses.

COOKING DIRECTIONS

Heat oven to 400°F.

Fry bacon until crisp: Line baking sheet with foil. Place bacon on sheet in single layer; bake 15-20 minutes. Drain on paper towels. Set aside.

Mix potatoes, onion and red pepper. Heat olive oil over medium high in medium skillet. Arrange hash browns in thin layer over skillet bottom; sprinkle with salt. Cook until bottom is crisp, about 5 minutes. Flip; cook additional 3-4 minutes, until both sides are golden and crispy. Remove potatoes from skillet and set aside.

In same skillet over low heat, melt 1/2 tablespoon butter. Crack egg into skillet. Fry until whites are set but yolk remains runny. Set aside.

Meanwhile, melt remaining butter; brush 1 side of bread slices with butter. Top 1 slice, buttered-side-down, with 2 slices monterey jack cheese and the other with 2 slices, bottom-side-down, with cheddar. Layer this slice with avocado, fried egg (being careful not to break yolk), bacon and hash browns. Top with other slice, buttered-side-up, to form sandwich. Heat skillet or griddle; grill sandwich until bottom is golden, about 3 minutes. Carefully flip; cover skillet, arranging lid slightly ajar so steam can escape. Grill until second side is golden brown and cheese is fully melted, about 5 minutes.

INGREDIENTS

1
  • 3 slices thick-cut uncured bacon
  • 3/4 cup peeled, grated potatoes
  • 1/8 cup minced white onion
  • 1/8 cup diced red pepper
  • 3 tablespoons olive oil
  • Salt to taste
  • 1 tablespoon unsalted butter, divided
  • 1 egg
  • 2 slices thick white bread
  • 2 slices Wisconsin Monterey Jack cheese
  • 2 slices Wisconsin Aged Cheddar cheese
  • 1/2 avocado, sliced
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