Mushroom Swiss Breakfast Grilled Cheese

Why You’ll Love This Recipe

I love this grilled cheese because it brings together all the cozy flavors of a diner-style breakfast in a handheld, crispy package. The mushrooms add a deep umami flavor, the Swiss cheese melts beautifully, and the eggs give it a soft, creamy bite. It’s quick to make, easy to customize, and perfect for breakfast, brunch, or even a lazy dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sliced bread (sourdough, brioche, or whole grain work well)

• Butter (for spreading on the bread)

• Eggs

• Milk or cream (optional, for fluffier eggs)

• Salt and pepper

• Sliced Swiss cheese

• Mushrooms (cremini or button, sliced)

• Olive oil or butter (for sautéing mushrooms)

• Optional: fresh thyme or garlic for extra flavor

Directions

1. I start by heating a skillet over medium heat and adding a bit of oil or butter.

2. I sauté the sliced mushrooms until golden brown and tender, seasoning them with salt, pepper, and a touch of fresh thyme or garlic if I want a flavor boost. I set them aside once cooked.

3. In a bowl, I whisk the eggs with a splash of milk, salt, and pepper, then scramble them in a non-stick pan until soft and just set.

4. I butter one side of each slice of bread. On the unbuttered side, I layer Swiss cheese, scrambled eggs, mushrooms, and another slice of cheese before topping it with the second slice of bread, buttered side out.

5. I cook the sandwich in a skillet over medium heat, pressing gently with a spatula, until the bread is golden and crispy and the cheese is melted—about 3–4 minutes per side.

6. I let it rest for a minute, then slice and serve warm.

Servings and timing

This recipe makes 2 grilled cheese sandwiches and takes about 20 minutes total—10 minutes for prep and 10 minutes to cook. It’s a quick and cozy breakfast that feels extra special.

Variations

• I sometimes add crispy bacon or ham for extra protein and flavor.

• For a veggie-packed version, I throw in sautéed spinach or roasted red peppers.

• I swap out Swiss for provolone, mozzarella, or cheddar when I want something different.

• When I want a kick, I spread a little Dijon mustard or hot sauce inside before grilling.

Storage/Reheating

This sandwich is best enjoyed fresh, but if I have leftovers, I wrap them in foil and refrigerate for up to 1 day. To reheat, I place the sandwich in a skillet over low heat until warmed through and crisp again—microwaving tends to make it soggy, so I avoid that when I can.

FAQs

Can I make this ahead of time?

I usually don’t, since the bread loses its crispness. But I prep the mushrooms and eggs ahead, then assemble and grill fresh when I’m ready to eat.

What kind of bread works best?

I prefer sturdy slices like sourdough or thick-cut white bread—they crisp up beautifully and hold the fillings without falling apart.

Can I use different cheese?

Absolutely. I’ve made this with Gruyère, cheddar, or even a sharp white cheese, and it always turns out delicious.

How do I keep the sandwich from getting soggy?

I make sure to sauté the mushrooms until the moisture is cooked out and avoid overfilling the sandwich. Grilling it on medium heat helps everything stay crisp and melty.

Can I add herbs or spices?

Yes, I often add a pinch of thyme, rosemary, or even a dash of smoked paprika to the eggs or mushrooms for an extra layer of flavor.

Conclusion

Mushroom Swiss Breakfast Grilled Cheese is one of my go-to comfort breakfasts. It’s rich, flavorful, and hits that perfect balance of melty, crispy, and savory. Whether I’m starting the day slow or need something quick and satisfying, this sandwich always feels like a morning upgrade.