I will openly admit that I patted myself on the back for this one. Grilled Cheese French Toast.
The term “leftover grilled cheese sandwiches” is probably an oxymoron, but the next time you make grilled cheese, I recommend making a few extra, and transforming those extras into this magical breakfast the next day. Or if you are a “breakfast for dinner” type (which means you are an awesome person), this is a good, hearty option.
By some feat of nature, I did find myself with extra grilled cheese sandwiches. When I had company recently and served Roasted Tomato Soup with grilled cheese sticks, I did a test-run for the sanwiches that morning. Honestly, I will serve anything scrambled with eggs and call it “breakfast.” So I whisked up two eggs and a splash of milk, soaked the extra grilled cheese sticks and bites in the eggs, squeezing the grilled cheese a bit to saturate the already-toasted bread with egg, and fried it up. This is a savory french toast, and I think some ketchup for dunking rounds out this dish – and slightly approximates tomato soup.
I know someone who was happy to be a taste-tester for this recipe. {I love this picture. Little sneaker.}
- 2 prepared grilled cheese sandwiches, cut into strips or bite-sized squares
- 2 eggs
- 1 T skim milk
- Heat a medium skillet over medium-high heat.
- In a medium bowl, whisk the eggs and milk well.
- Add the grilled cheese, and toss to coat. Squeeze the grilled cheese to really coat it well and saturate it.
- Spray the skillet with cooking spray, and add the coated grilled cheese, shaking off the excess egg as you pull it from the pan. {You can also just dump the whole thing in the skillet, if you don't mind extra egg with your grilled cheese.}
- Let it sit until the egg starts to turn opaque, and flip the pieces when they start to brown on the bottom (look at one to test it).
- Continue browning and flipping until all sides are cooked and the egg is opaque.
- Serve with ketchup for dipping.
Tell me what you think!