Ingredients
Scale
- 12 slices of thick-cut sourdough or Texas toast
- 10 large eggs, lightly beaten
- 1/4 cup whole milk
- 1 lb bacon, cooked and crumbled
- 3 cups sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- Optional: Sliced tomatoes or avocado for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. Arrange the bread slices in a single layer on the pan. Mix the melted butter with the garlic powder and brush it generously over the tops of each slice. Place the pan in the oven for 5 to 7 minutes until the bread is lightly golden and toasted. This step prevents the bread from getting soggy once you add the toppings.
- While the bread toasts, whisk the eggs, milk, salt, and pepper in a large bowl. Heat a non-stick skillet over medium heat with a small pat of butter. Pour in the egg mixture and cook, stirring gently, until the eggs are just set but still slightly moist. Do not overcook them here, as they will finish cooking in the oven. Remove the skillet from the heat immediately.
- Take the toasted bread out of the oven. Evenly distribute the soft scrambled eggs across the 12 slices of toast. Top the eggs with the crumbled bacon. Generously pile the shredded cheddar cheese over the bacon, ensuring it covers the edges to create those delicious crispy cheese bits on the pan.
- Return the sheet pan to the oven. Bake for 8 to 10 minutes, or until the cheese is completely melted and starting to bubble. If you like a browned top, turn on the broiler for the last 60 seconds. Watch closely so the bread crusts do not burn.
- Remove the pan from the oven and let it sit for two minutes. Sprinkle the chopped chives over the top for a pop of color and freshness. Slide a spatula under each melt and serve immediately while the cheese is gooey and the bread is crunchy.
- Cook Time: 35 minutes