Breakfast Grilled Cheese

Why Make This Recipe

Breakfast Grilled Cheese Eggs is a delicious way to start your day. This recipe combines the warm, cheesy goodness of grilled cheese with the heartiness of eggs and sausage. It’s perfect for busy mornings or a relaxed weekend brunch. Plus, it satisfies your hunger with tasty ingredients that most people love. Making this dish not only fills you up but also brings smiles to the breakfast table!

How to Make Breakfast Grilled Cheese Eggs

Ingredients

• 8 slices sourdough bread
• 8 slices Colby-Jack cheese
• 6 large eggs, beaten
• 4 tablespoons unsalted butter, softened and split up
• 8 ounces ground breakfast sausage

Directions

1. Crank up the heat to medium-high with a big non-stick skillet. Add the ground sausage and use a spatula to break it up while it cooks. Once it’s brown and there’s no pink left, move it to a paper towel-lined bowl to drain the fat. Give the skillet a quick wipe with another towel.

2. With the greasy paper towels removed, drop in the scrambled eggs with the sausage. Stir everything together but don’t overdo it; you want it mixed but still fluffy. Wipe out the skillet again so it’s ready for grilling.

3. In the same skillet, drop two tablespoons of butter and melt it over medium-high heat. Pour in the beaten eggs and let them cook until the edges start to set. Gently scramble the eggs until they look just right, then pull the pan off the heat when you see a touch of wet egg left.

4. Slather one side of each piece of bread with the softened butter. Start your sandwich by placing one slice of bread, butter-side down, in your cleaned skillet. Lay a slice of cheese on top, then add a generous scoop of the sausage and eggs, followed by another slice of cheese. Cap it off with a second slice of buttered bread, buttered side up.

5. Place your sandwich in the hot skillet. Let it brown on one side for about 3 to 4 minutes. Flip it carefully and toast the other side until it’s crispy and the cheese becomes gooey. Remove it from the heat and let it cool for a bit before serving.

6. Move the cooked sandwiches to a cutting board and cut them in half if you’d like. Keep grilling and layering sandwiches until you run out of ingredients. Enjoy them right away for the best results!

How to Serve Breakfast Grilled Cheese Eggs

Serve your Breakfast Grilled Cheese Eggs hot. You can enjoy them as they are or add some hot sauce for an extra kick. Fresh fruit or a side salad can also be a refreshing addition.

How to Store Breakfast Grilled Cheese Eggs

If you have leftovers, let the sandwiches cool first. Then wrap them tightly in plastic wrap or foil and place them in the fridge. They should be good for about 2-3 days. To reheat, try using a skillet to keep them crispy.

Tips to Make Breakfast Grilled Cheese Eggs

• Use fresh, high-quality ingredients for better flavor.
• Experiment with different types of cheese for a unique twist.
• Adjust the amount of sausage and eggs based on your preference for heartiness.

Variation

You can easily switch up the meats. Instead of sausage, try using bacon or even smoked turkey for a different taste. Adding vegetables like spinach or tomatoes can also boost nutrition.

FAQs

1. Can I make this ahead of time?
   Yes, you can prepare the sausage and eggs in advance and store them in the fridge. Assemble and grill the sandwiches when you’re ready to eat.

2. Do I need to use sourdough bread?
   No, you can use any bread you like, such as whole wheat or white bread.

3. Can I use egg substitutes?
   Yes, you can use egg substitutes or egg whites if you want a lighter version. Just remember that cooking times may vary slightly.

Breakfast Grilled Cheese Eggs

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A delicious breakfast combining grilled cheese with hearty eggs and sausage for a satisfying start to your day.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 8 slices sourdough bread
• 8 slices Colby-Jack cheese
• 6 large eggs, beaten
• 4 tablespoons unsalted butter, softened and split up
• 8 ounces ground breakfast sausage

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Instructions

1. Heat a non-stick skillet over medium-high heat and cook the ground sausage until browned, then drain the fat.
2. Add the scrambled eggs to the skillet with the sausage and gently mix until fluffy.
3. Melt 2 tablespoons of butter in the skillet. Pour in the beaten eggs and cook until edges set, then gently scramble and remove from heat while slightly wet.
4. Butter one side of each slice of bread. In the skillet, place one slice butter-side down, add cheese, a scoop of sausage and eggs, another cheese, and cap with another slice of bread, butter-side up.
5. Grill the sandwich until browned on one side (3-4 minutes), then flip and toast the other side until crispy and gooey.
6. Let sandwiches cool slightly before serving. Repeat until all ingredients are used.

Notes

Serve hot, optionally with hot sauce or a side of fresh fruit or salad. Store leftovers in the fridge for 2-3 days and reheat in a skillet.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Grilling
• Cuisine: American
• Diet: Omnivore

Nutrition

• Serving Size: 1 sandwich
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 390mg