Breakfast Sausage Egg and Cheese Grilled Cheese Recipe

Okay friends, buckle up, because we’re about to talk about a breakfast creation that might just change your mornings forever. Remember those lazy weekend mornings? The smell of something delicious cooking slowly filling the house? This recipe brings back all those cozy vibes, but in a way that’s surprisingly quick and ridiculously satisfying. It’s a grilled cheese, yes, but elevated into a full-blown breakfast dream. We’re talking perfectly cooked sausage, fluffy scrambled eggs, and gooey melting cheese, all tucked between buttery, golden-brown slices of sourdough. It’s easy, it’s comforting, and honestly, once you try it, you’ll wonder where it’s been all your life!

Why You’ll Love This Recipe

• Fast: You can have this deliciousness on your plate in under 20 minutes! Perfect for busy mornings or speedy weekend brunch.
• Easy: If you can scramble eggs and butter bread, you can make this. Seriously, it’s that simple.
• Giftable: Okay, maybe not “giftable” in the traditional sense, but sharing one of these with someone you love is a gift in itself!
• Crowd-Pleasing: Who doesn’t love a good grilled cheese? Add breakfast favorites into the mix, and you’ve got a guaranteed hit for anyone gathered around your table.

Ingredients

Here’s what you’ll need to whip up these breakfast beauties. Nothing fancy, just simple, good stuff!

• ½ pound ground breakfast sausage: Use your favorite kind! Mild, spicy, maple – whatever makes your heart happy.
• 6 large eggs: Our fluffy scrambled base. Make sure they’re fresh!
• 8 slices Colby-Jack cheese: This cheese melts beautifully and has a lovely mild flavor that pairs perfectly with the sausage and eggs. Feel free to mix it up if you have another favorite melting cheese!
• 4 tablespoons soft butter, divided: Softened butter is key to getting that perfect, even golden crust on your sourdough.
• 8 slices sourdough bread: The tangy chew of sourdough is just chef’s kiss here, providing a sturdy base for our decadent filling. Any good, crusty bread will work, though!

How to Make It

Let’s get cooking! Follow these simple steps and you’ll be enjoying your breakfast grilled cheese in no time.

1. First things first, grab your largest non-stick skillet. Get it warm over medium-high heat. Toss in your ground breakfast sausage and start cooking it up. Use a spoon or spatula to break it up into nice, small crumbles as it cooks. Keep going until there’s absolutely no pink left and it’s beautifully browned.
2. Once the sausage is done, carefully scoop it out of the pan. Transfer it to a medium-sized bowl lined with a paper towel – the paper towel will soak up any extra grease. Set that bowl aside for a moment. Give your skillet a quick wipe-out with a fresh paper towel to get ready for the eggs.
3. Now, put that same skillet back on medium-high heat. Melt 2 tablespoons of your soft butter in the pan. Once it’s shimmering, pour in your 6 beaten eggs. Let them sit for just a few seconds until the edges start to set, then gently start stirring them around. You want fluffy scrambled eggs, so don’t stir too vigorously! Keep stirring until the eggs are just cooked through and there’s almost no liquid left. Don’t overcook them!
4. Take the skillet off the heat. Go back to your bowl of sausage. Carefully remove the paper towel from underneath the sausage (the grease is absorbed!). Now, add your perfectly scrambled eggs right into the bowl with the sausage. Give it a gentle stir to combine everything evenly. Wipe out the skillet one more time – yes, three times is the charm for a clean pan! Put it back on medium heat.
5. Now for the assembly line! Take your 8 slices of sourdough bread and spread that lovely soft butter generously on ONE side of each slice. Make sure you get all the way to the edges for maximum golden-brown deliciousness.
6. Place one slice of buttered bread into the warm skillet, butter-side DOWN. Top it with one slice of Colby-Jack cheese.
7. Next, scoop about ½ cup of your glorious sausage-egg mixture right over the cheese. Don’t be shy!
8. Top the sausage-egg mixture with another slice of cheese. Then, grab a second slice of buttered bread and place it on top of the sandwich, with the butter side facing UP. You’ve built your first breakfast grilled cheese!
9. Let the sandwich cook on the first side for about 3-4 minutes. Watch it – you’re looking for a beautiful golden-brown color on the bread and for the cheese to start getting melty around the edges.
10. Using a spatula (be careful, they can be heavy!), carefully flip the sandwich over. Cook the second side for another 3-4 minutes, or until it’s also golden brown and the cheese inside is completely melted and gooey.
11. Once your first sandwich is done, remove it from the skillet and place it on a cutting board. You can slice it in half diagonally, which I think just makes it look extra appealing!
12. Repeat steps 6 through 10 with the remaining bread, cheese, and sausage-egg mixture until all your sandwiches are made.
13. Serve them immediately while they’re hot, crispy, and cheesy!

Substitutions & Additions

This recipe is wonderfully flexible! Here are a few ideas to make it your own:

• Change the Meat: Not a sausage fan? Try cooked and crumbled bacon, diced ham steak, or even vegetarian sausage crumbles.
• Cheese Swap: Cheddar, Monterey Jack, provolone, or even a spicy pepper jack would be fantastic here. Use your favorite melty cheese!
• Add Veggies: Sauté some diced onions and peppers with the sausage, or stir in a handful of fresh spinach into the egg mixture at the end.
• Spice It Up: Add a pinch of red pepper flakes to the sausage while it cooks, or drizzle hot sauce inside the sandwich before grilling.
• Different Bread: While sourdough is great, this would also work beautifully with Texas toast, brioche, or even sturdy whole wheat bread.

Tips for Success

A few little tricks to ensure your breakfast grilled cheese is perfect every time:

• Don’t Overstuff: It can be tempting to pile the filling high, but too much can make the sandwich hard to flip and the filling might squeeze out. About ½ cup per sandwich is the sweet spot.
• Medium Heat is Your Friend: Don’t rush the grilling! Medium heat allows the bread to get golden brown and crispy at the same rate that the cheese melts and the filling heats through. Too high, and the bread burns before the inside is ready.
• Butter Edge to Edge: Make sure you butter the bread right to the edges. This ensures a uniformly golden, crispy crust all over.
• Prep Ahead: You can cook the sausage and eggs and mix them together a day in advance. Store the mixture in an airtight container in the fridge. When you’re ready to make the sandwiches, just warm the mixture slightly (microwave or a quick pan reheat) before assembling and grilling.

How to Store It

Honestly, these are best eaten fresh off the skillet. The crispy bread and gooey cheese are at their peak!

If you happen to have leftover sausage and egg filling (unlikely, but possible!), store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before using.

A finished, cooked sandwich isn’t ideal for storing and reheating as the bread can get soggy. If you must, let it cool completely, wrap tightly, and refrigerate for a day. Reheat gently in a skillet on low heat or in a toaster oven to try and retain some crispiness.

FAQs

Can I use a different type of sausage?

Absolutely! Any ground breakfast sausage will work. You could also use crumbled bacon or diced ham for a different flavor profile.

Can I make the egg and sausage mixture ahead of time?

Yes! This is a great time-saver. Cook the sausage and eggs, combine them, let cool completely, and store in the fridge for up to 3-4 days. Reheat the mixture slightly before assembling your sandwiches.

What’s the best way to get the bread golden brown?

Use softened butter spread evenly to the edges of the bread, and cook the sandwich over medium heat. Patience is key! Don’t rush it on high heat, or the outside will burn before the inside is warm and cheesy.

Could I add vegetables?

Definitely! Sautéed onions, bell peppers, or mushrooms could be added to the sausage while it cooks. A handful of spinach can be stirred into the eggs just before they finish cooking.