Honey Mustard Avo Pear

Melted cheddar cheese, tangy honey mustard, sweet pear, ripe avocado, crispy bacon, and an over-easy egg between two slices of toasted country bread. The ultimate breakfast experience!

Good morning folks! Rise and shine! We all should be jumping out of bed this morning and running straight to the kitchen because it’s National Grilled Cheese Day. So drop whatever you’re doing and get your grilled cheese on! What better way to start the day than with a gooey grilled cheese breakfast sandwich piled high with all the fixin’s. Don’t have time to celebrate this morning? No problem! Serve up this glorious sandwich tonight for a special “brinner” (breakfast/dinner)!

Happy National Grilled Cheese Day!

This sandwich is the ideal combination of sweet and salty. The slight tang of the honey mustard, coupled with the sweetness of the pear, and contrasted with the saltiness of the bacon creates the ultimate flavor symphony. You will never look at grilled cheese the same way again! This sandwich is not only easy to make, but uses everyday ingredients and cookware. Just simple ingredients, carefully paired, allowing you to make a gourmet restaurant-style breakfast sandwich from the comfort of your own home!


Skill level: Easy Prep time: 5 minutes Total time: 25 minutes Yield: 2 sandwiches


4-5 tablespoons Tillamook salted butter 4 slices country bread 2 tablespoons honey mustard 4 Tillamook sharp cheddar cheese slices 1 ripe pear, thinly sliced 1 ripe avocado, sliced 4 strips bacon, thick-sliced 2 eggs (preferably farm fresh) Salt & pepper


1. Preheat oven to 375 degrees F. Let bacon sit at room temperature for 15 minutes before starting. 2. For bacon ribbons, begin by folding foil accordion style to make a corrugated tray. Place aluminum tray on slotted broiler pan and lay bacon across foil, following the shape. Cook for 10-15 minutes until brown and crispy. Watch closely at the end to ensure bacon doesn’t burn.

3. Heat a skillet over medium heat. Butter bread on both sides. Place bread in hot skillet and toast one side until golden brown. Transfer slices to clean surface and spread browned side with honey mustard before returning to the skillet with mustard side facing up. 4. Turn heat down to low. Place a slice of Tillamook cheese atop each piece of bread, cutting cheese in half diagonally if necessary. Distribute pear and avocado slices between 2 of the slices. Put lid on pan and allow to slowly cook until cheese is melted and bottoms of bread are browned.

5. Meanwhile, heat another pan over medium heat (about 1 minute). Swirl butter around bottom of pan to coat. Crack egg before turning heat down to medium-low. Sprinkle with salt and pepper. When white are almost completely no longer translucent (about 2 minutes), flip egg and continue cooking to personal preference. 6. Arrange bacon strips atop pear and avocado. Top with fried egg. Take the other piece of bread, cheese side down, and place it on top to close the sandwich. Cut the sandwich in half and serve immediately.

I recommend serving this baby up with roasted potatoes and some fresh, piping hot coffee! No matter the time of day, this breakfast grilled cheese is egg-cellent! I couldn’t resist ending this post with something cheesy.

Happy grilling!

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