Morning Glory Breakfast Sandwich

November 28, 2022

If you do everything I say in this post and follow the directions strictly, I promise you that this sandwich will be among the best you’ve ever had.

Around here, we’ve been on a grilled cheese-and-bread binge. In the traditional sense, this is not grilled cheese. Essentially, it’s a morning sandwich. What a cheesy breakfast sandwich.

Morning Glory is what I’ve come to name it.

In an effort to find the perfect breakfast, I came up with this sandwich. An absolutely perfect way to start the day. Because one person can’t eat an entire one without going into a food coma, make one and give it to someone significant in your life.


  • 3 oz. cream cheese
  • 3 slices of thick-cut cooked crisp bacon
  • 2 sprigs of fresh thyme
  • 2 slices of hick-sliced white bread or brioche
  • 2 eggs
  • 1/2 cup of grated sharp cheddar cheese
  • 1/2 cup of cooked butternut squash puree
  • 2 tablespoons of maple syrup
  • 2 tablespoons of butter
  • 2 tablespoons of half and half
  • ¼ teaspoon of salt
  • ¼ teaspoon of cinnamon


  1. 1 tablespoon of butter, melted in a large skillet over medium heat. Blend together 1 egg, the half-and-half, the salt, the cinnamon, and the maple syrup in a wide, shallow bowl.
  2. To make French toast, carefully dip only one side of each slice of bread into the egg mixture. Toast the bread with the French toast side down in a skillet coated with butter.
  3. As that’s happening, crack open another egg and fry it in a little butter over easy in a separate small pan until the yolk is just set. Take the toast and eggs out of their baking dishes.
  4. On the “French toasted” sides of your bread, spread roughly 1 1/2 ounces of melted cream cheese. In a skillet, melt the remaining tablespoon of butter over low heat. Place a piece in the pan, cream cheese side up, so it will absorb the butter.
  5. Make the sandwich more appetizing by topping it with a quarter cup of cheddar cheese. Combine the butternut squash puree and maple syrup in a tablespoon and distribute half of it over the cheese.
  6. Then, pile the egg, bacon, and thyme on each sandwich. Add the remaining butternut squash, thyme, and 1/4 cup of cheddar after that. Make sure the cream cheese side is facing down and cover with the other slice of bread.
  7. Cook the sandwiches on a low grill until the bread is toasted and the filling has melted, about 3 minutes per side.
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