Blueberry Breakfast Grilled Cheese

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Blueberry Breakfast Grilled Cheese

Katie
The Cook
4 Servings
5 Ingredients
12 Comments
A variation on the classic grilled cheese, this Blueberry Breakfast Grilled Cheese makes it feasible to eat grilled cheese at every meal!
4 Servings
5 Ingredients
12 Comments

Ingredients

  • 4 ounces soften Cream Cheese
  • 1 tablespoon Powdered Sugar
  • 2 tablespoons Butter
  • 8 individual slice Sandwich Bread, White
  • ¾ cups Blueberries, Frozen

Containers

Supplies

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix together cream cheese and powdered sugar.
  2. Heat skillet over medium heat.
  3. Butter a slice of bread on one side and place butter side down in skillet.
  4. On the inside of that slice of bread, spread the cream cheese mixture. Top with blueberries.
  5. Place a second slice of bread on top of the blueberries.
  6. Butter the outside of the slice of bread.
  7. Cook on one side for 5 minutes and then flip.
  8. Cook for another 3 minutes until bread is golden brown.
  9. Remove from heat and repeat with the rest of the bread.
  10. After cooking, allow sandwiches to cool.
  11. Wrap each sandwich individually with plastic wrap.
  12. Divide among gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: N/A
  2. Reheat in microwave for 30 seconds.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix together cream cheese and powdered sugar.
  2. Heat skillet over medium heat.
  3. Butter a slice of bread on one side and place butter side down in skillet.
  4. On the inside of that slice of bread, spread the cream cheese mixture. Top with blueberries.
  5. Place a second slice of bread on top of the blueberries.
  6. Butter the outside of the slice of bread.
  7. Cook on one side for 5 minutes and then flip.
  8. Cook for another 3 minutes until bread is golden brown.
  9. Remove from heat and repeat with the rest of the bread.

12 Comments

Join the discussion
  1. My mom says she grew up eating pineapple on her grilled cheese sandwiches in Germany… we mostly eat them with old cheddar and basil, but today I think I might give these a try! very interesting combo I’m sure will be addictive.

  2. WOW – I cannot make these fast enough. My kids love them! I used 4 loaves for my first batch. Not enough for my clan. They were gone too quick. I am making another 6 loaves worth today.

  3. I saw this recipe a while back but didn’t have any cream cheese. I finally have some cream cheese and the time to make these these for breakfast this morning using raspberries(I didn’t have any blueberries). I loved them! 2/3 children loved them too. This is definitely a repeat recipe!I saw that to eat after freezing to use the Microwave but I’m thinking that the toaster oven would be a better choice. Has anyone tried them from frozen??

    1. This recipe specifically calls for white sandwich bread but I’m sure you could use a different kind if you like.

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