Can you believe it’s already back-to-school season for many families? We still have a bit of summer left, but the routines will be returning soon. For parents and teachers alike, one morning challenge is getting everyone fed before the day begins. My favorite solution: let the kids help in the kitchen.
My son Ty has always loved cooking. At ten years old he tackled a traditional British venison pasty recipe and nailed it. We encouraged him to keep experimenting, and as home educators our morning routine reflects that trust: the boys get themselves up, dressed, fed, and at the table on time. More often than not Ty is voted the designated breakfast cook because his creations are hearty and dependable.
Ty’s Best Breakfast Sandwich is a great example of his approach: simple, filling, and easily customizable. Two slices of buttered sourdough hold melted cheese, crispy hashbrowns and bacon, and a scrambled egg. The sandwich is crimped, toasted until golden, and served hot — often with hot sauce for his spice-loving brothers. This combo is handy because it makes excellent use of leftovers from earlier meals.
Ty’s favorite tool for making these sandwiches is a Cook’s sandwich maker. It’s an inexpensive gadget that presses and toasts sandwiches evenly, and kids love experimenting with different fillings. If you don’t have a sandwich maker, you can crimp the edges with a fork and toast the sandwich in a hot skillet or under a broiler for a similarly delicious result.
Cook’s Notes
- Ty prefers sourdough because its structure stands up well to buttering, filling, crimping, and toasting.
- He often starts with cooked bacon and leftover hashbrowns, chopping and reheating them together so they get crisp.
- Leave a small border of bread around the fillings so the sandwich is easier to crimp and the cheese doesn’t leak out.
Ty’s Best Breakfast Sandwich
Rebecca Lindamood
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Ingredients
Per Sandwich:
- 2 slices sourdough bread
- 1 tablespoon softened butter
- 2 tablespoons leftover hashbrowns or home fries
- 1 slice crispy cooked bacon, chopped
- 1 scrambled egg
- 2 tablespoons grated Monterey Jack or 1 slice meltable Cheddar cheese
Optional for serving:
- hot sauce
Instructions
-
Heat a sandwich maker or place a heavy skillet over medium heat. Butter one side of each slice of sourdough. Assemble the sandwich with the buttered side of the first slice down. Leave about 1/4-inch of space around the edge and add half the cheese, the hashbrowns, chopped bacon, scrambled egg, and the remaining cheese. Top with the second slice of bread, buttered side up. Close the sandwich maker and toast until golden, or if using a skillet, crimp the edges with a fork, cook until the first side is golden, then flip and cook the other side. Serve immediately, with hot sauce if desired.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
If you try it, tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version.
Pin Recipe
JCPenney also keeps Ty comfortable and stylish while he cooks with affordable Arizona Jeans. Their shirts and pants hold up well and are easy to pass down between brothers, making them a practical, budget-friendly choice.
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