Breakfast Grilled Cheese Eggs

This breakfast sandwich featuring buttery grilled sourdough filled with scrambled eggs, Colby-Jack cheese, and seasoned breakfast sausage creates a hearty, flavorful start to your day. Cook the sausage and eggs separately, then assemble inside golden bread slices with plenty of cheese, grilling until crisp and melty. Customize by adding bacon or ham or using just eggs and cheese for a simple touch. This classic combination delivers satisfying texture and creamy, savory bites ideal for mornings when you crave something filling with minimal effort. Serve warm for best flavor and enjoy each gooey, satisfying mouthful.

My kids devour these sandwiches every time I make them and my husband always grabs two for his commute. It is the breakfast I turn to on chilly Saturdays when everyone wants something cozy and satisfying.

Ingredients

• Ground breakfast sausage: adds rich flavor and protein Be sure to choose your favorite brand and check the seasoning to match your preferences
• Large eggs: make the scramble fluffy and filling Fresh eggs with bright orange yolks taste best
• Colby-Jack cheese: melts beautifully and brings a classic creamy taste Buy a block and slice for the freshest result
• Soft butter: gives the bread that golden crispy crunch European style butters add extra richness
• Sourdough bread: brings chew and tang while holding up well when grilled Look for a loaf with a crunchy outer crust and tender interior

Step-by-Step Instructions

Cook the Sausage:

In a large non-stick skillet cook and crumble the ground breakfast sausage over medium heat until no longer pink about 5 to 7 minutes Use a spatula or meat chopper to break up the sausage evenly so every bite gets some

Prepare the Eggs:

Wipe out the skillet to prevent burning then add two tablespoons of butter Melt the butter over medium heat then pour in the beaten eggs Do not rush this step Scramble gently by stirring slowly letting the eggs set before each move This will keep the eggs fluffy and creamy Remove the eggs from the heat when they are just barely set to avoid overcooking

Combine Sausage and Eggs:

Discard any excess grease using a paper towel under the sausage Transfer your fluffy scrambled eggs into the bowl with the sausage Mix gently so you do not break up the eggs too much

Assemble the Sandwiches:

Butter one side of each slice of sourdough bread Be generous to ensure crispy browning Place the bread buttered side down in the skillet Layer with a slice of Colby-Jack cheese followed by a half cup of the sausage egg filling Then add another slice of cheese for extra meltiness Top with another slice of bread butter side up

Toast the Sandwiches:

Heat the skillet to medium Cook each sandwich for three to four minutes per side until the bread turns golden and crisp Use a spatula to press gently The cheese should be fully melted before you flip After flipping cook until the second side is equally brown

Slice and Serve:

Remove the sandwich from the pan to a cutting board Let it rest for a minute to allow for clean cutting Slice in half if you love seeing those cheesy layers Serve hot for the best taste and texture

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Colby-Jack cheese is always the star for me I grew up with it melted onto everything and now my own kids always request extra cheese on their breakfast sandwiches One morning we tried swapping in sharp cheddar but everyone begged to go back to Colby-Jack because of its creamy melt and comforting taste

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days Reheat on a skillet over low heat to bring back the sandwich’s crispy texture Avoid microwaving if you can since it makes the bread soggy You can also freeze assembled sandwiches tightly wrapped in foil and toast straight from the freezer for a grab-and-go breakfast

Ingredient Substitutions

Any breakfast meat can take the place of sausage Try crisp bacon or diced ham for different flavors For cheese any good melting variety like mozzarella pepper jack or Swiss works Make this vegetarian by skipping the meat entirely and piling in sautéed mushrooms or spinach instead

Serving Suggestions

These sandwiches go great with fruit salad a simple green salad or crispy hash browns For a fun twist add slices of fresh tomato or avocado before grilling When we have guests I sometimes serve these on small sourdough rolls as breakfast sliders with sriracha mayo on the side

Cultural Context

Grilled cheese sandwiches are beloved American comfort food and making them for breakfast with eggs and meat feels like a perfect marriage of diner classics The combination of eggs meat and bread is a common tradition but this layering reimagines them with a melty gooey twist

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Recipe FAQs

→ What type of bread works best for breakfast grilled cheese?

Sourdough is ideal because it offers a sturdy texture and a slight tang that complements the savory filling. White or whole wheat bread also work well if you prefer.

→ Can I substitute the breakfast sausage with other proteins?

Yes, cooked bacon or diced ham make great alternatives. For a vegetarian option, try sautéed mushrooms or spinach instead of meat.

→ What cheeses melt well besides Colby-Jack?

Cheddar, Swiss, mozzarella, or pepper jack are excellent choices that melt nicely and add varied flavor profiles.

→ How can I make the sandwich extra crispy?

Try spreading mayonnaise instead of butter on the bread before grilling. This creates a golden, crisp exterior with great flavor.

→ Can I prepare these sandwiches ahead of time?

Yes, you can assemble them and refrigerate or freeze. Reheat on a skillet over low heat to restore crispiness without making the bread soggy.

→ Is it possible to use different egg styles in the sandwich?

Absolutely. While scrambled eggs are classic here, over-easy, over-medium, or fried eggs also work well depending on your texture preference.