Golden, crispy, gooey, and oh-so-satisfying — that’s what you can expect from this Breakfast Grilled Cheese with Scrambled Eggs & Sausage. Imagine your favorite classic grilled cheese, but it’s reborn into the ultimate breakfast indulgence, layered with fluffy scrambled eggs, melting Colby-Jack cheese, and crumbled, savory sausage, all between thick slices of buttery sourdough. This recipe is a knockout way to start your day, and once you try it, you’ll crave that perfect bite of comfort over and over again.
Ingredients You’ll Need
One of the best things about Breakfast Grilled Cheese with Scrambled Eggs & Sausage is that you don’t need a long shopping list — just a few quality basics that come together for a hearty, one-pan breakfast sandwich. Each ingredient plays a role in creating that irresistible combination of creamy, cheesy, and meaty goodness you crave on a busy morning.
- Ground breakfast sausage: Brings bold, savory flavor and a satisfying bite to each sandwich — try classic or spicy, depending on your mood.
- Eggs: Fluffy and filling, eggs bind the sausage together and create a creamy, tender base inside the sandwich.
- Butter: Essential for golden, crispy bread and a rich, indulgent crust; don’t skimp here!
- Sourdough bread: The tangy flavor and sturdy slices hold up beautifully to all the melty fillings and frying.
- Colby-Jack cheese: Colby-Jack melts dreamily and adds colorful marbling; swap for cheddar or Monterey Jack for a twist.
- Salt & pepper: A simple sprinkle brings out the best in your eggs and sausage, letting every flavor shine.
How to Make Breakfast Grilled Cheese with Scrambled Eggs & Sausage
Step 1: Brown the Breakfast Sausage
Begin by placing the ground breakfast sausage in a large non-stick skillet over medium heat. Use a spatula to break it up as it cooks, stirring occasionally. You’ll know it’s ready when it’s nicely browned with no pink left, which should take about 5 to 7 minutes. Transfer the cooked sausage to a bowl lined with paper towels to soak up any extra grease, and set it aside so the flavors can settle in.
Step 2: Scramble the Eggs
Wipe out your skillet to keep things neat, then melt the butter over medium heat. Pour in your beaten eggs and gently stir as they cook — low and slow is key for soft, custardy curds! Take the eggs off the heat just before they look fully set; you want them pillowy and moist since they’ll cook a bit more in the sandwich.
Step 3: Mix Eggs & Sausage
In a bowl, combine your scrambled eggs with the crumbled sausage. Stir gently so that you keep those fluffy egg curds intact, folding the mixture together just enough to distribute the sausage evenly without turning everything mushy.
Step 4: Assemble the Sandwiches
It’s assembly time! Butter one side of each slice of sourdough. Place four slices, buttered side down, into your skillet. Top each with a slice of cheese, an even mound of the egg-sausage mixture, and another slice of cheese. Close each sandwich with the remaining bread, buttered side up. The double layer of cheese ensures melting gooeyness on both sides of the filling!
Step 5: Grill Until Perfect
Over medium heat, grill each sandwich for 3 to 4 minutes per side. Don’t rush this part — you want the bread perfectly golden and the cheese thoroughly melted. Press down lightly with a spatula for even browning and maximum crunch. When done, transfer to a cutting board for a quick rest — this helps all the fillings stay put when you slice in.
Step 6: Slice and Serve Warm
Let your Breakfast Grilled Cheese with Scrambled Eggs & Sausage sit for just a minute, then slice each sandwich in half to reveal all that melty, savory goodness inside. Serve them up warm and watch smiles appear at the breakfast table!
How to Serve Breakfast Grilled Cheese with Scrambled Eggs & Sausage
Garnishes
Finish your Breakfast Grilled Cheese with Scrambled Eggs & Sausage with fresh chopped chives or parsley for a burst of color and a pop of freshness. A sprinkle of red chili flakes can add a little heat, while a dollop of your favorite salsa or hot sauce on the side is a fun flavor boost.
Side Dishes
Pair these sandwiches with simple breakfast classics like hash browns or crispy home fries. For a lighter touch, fresh fruit or a green salad can balance out the richness, and a mug of hot coffee or tea is the perfect match for that cheesy, savory bite.
Creative Ways to Present
For a brunch-worthy presentation, cut your Breakfast Grilled Cheese with Scrambled Eggs & Sausage into triangles and serve stacked on a platter with colorful toothpicks. Or make mini slider versions using smaller bread slices — perfect for sharing at a breakfast buffet!
Make Ahead and Storage
Storing Leftovers
If you’ve got extra sandwiches, wrap them tightly in foil or plastic wrap and keep them in the fridge. They’ll stay delicious for up to 2 days, making them perfect for grab-and-go weekday breakfasts. Just allow the sandwiches to cool completely before storing to prevent sogginess.
Freezing
Breakfast Grilled Cheese with Scrambled Eggs & Sausage can be frozen for longer storage. Wrap each cooled sandwich securely in foil and place in a freezer bag; they’ll keep well for up to a month. When you’re ready to enjoy, move the sandwich to the fridge to thaw overnight.
Reheating
For crispy results, reheat your sandwich in a toaster oven or on a skillet over low heat instead of the microwave. A few minutes per side is all it takes to restore that crunchy crust and melted cheese, bringing your Breakfast Grilled Cheese with Scrambled Eggs & Sausage back to life.
FAQs
Can I use a different type of cheese in the sandwich?
Absolutely! Swap Colby-Jack for cheddar, Monterey Jack, Swiss, or even pepper jack if you prefer a stronger flavor or a little heat. The goal is a cheese that melts smoothly and complements the eggs and sausage.
Can I make these sandwiches vegetarian?
Yes, just skip the sausage or use your favorite meatless breakfast sausage instead. Add sautéed onions, peppers, or mushrooms for extra flavor and texture — you’ll still end up with a fabulous Breakfast Grilled Cheese with Scrambled Eggs & Sausage.
What’s the best way to keep the bread crispy?
Using enough butter is key, and be sure to cook over medium, not high, heat. If you’re making sandwiches ahead, reheat them on a skillet or in the oven to refresh that golden, crisp crust.
Can I prepare the sausage and egg mixture ahead of time?
Definitely! You can cook the sausage and scramble the eggs the night before. Just store separately in the fridge and assemble the sandwiches fresh in the morning for the best melted cheese and crunch.
Is sourdough required or can I use other bread?
Sourdough provides great flavor and structure, but thick-cut white, whole wheat, or brioche bread will work just as well. Just choose something sturdy so it holds all the yummy Breakfast Grilled Cheese with Scrambled Eggs & Sausage fillings!
Final Thoughts
Treat yourself to the comfort and excitement of this Breakfast Grilled Cheese with Scrambled Eggs & Sausage — it’s everything you love about breakfast, tucked into every perfect, melty bite. Give it a try the next time you want a hearty, crowd-pleasing meal to start your day, and you might just find it becomes your new go-to breakfast ritual!
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Breakfast Grilled Cheese with Scrambled Eggs & Sausage Recipe
- Total Time: 30 minutes
- Yield: 4 sandwiches
- Diet: Halal
Description
This Breakfast Grilled Cheese with Scrambled Eggs & Sausage brings together crisp, buttery sourdough bread, creamy scrambled eggs, melty Colby-Jack cheese, and savory breakfast sausage. Perfectly golden and hearty, it’s an unbeatable way to kickstart your day with a satisfying, flavor-packed sandwich that hits all the classic breakfast cravings.
Ingredients
Sausage & Egg Filling
- 1/2 lb (about 225 g) ground breakfast sausage
- 4 large eggs, beaten
- Salt & pepper, to taste
Bread & Cheese
- 8 slices sourdough bread
- 4 slices (or ~1 cup) Colby‑Jack cheese
For Cooking
- 2 Tbsp butter, divided
Instructions
- Cook the Sausage: In a large non-stick skillet over medium heat, cook and crumble the ground breakfast sausage until it’s browned and no pink remains, about 5–7 minutes. Transfer the sausage to a paper towel-lined bowl to remove excess grease and set aside.
- Scramble the Eggs: Wipe out the skillet, then melt 2 tablespoons of butter over medium heat. Pour in the beaten eggs and gently stir, forming soft, creamy curds. Cook until just set, then remove from heat. Season with salt and pepper to taste.
- Combine Filling: In a bowl, gently combine the scrambled eggs and cooked sausage, stirring carefully to keep the eggs fluffy and not break them up too much.
- Assemble the Sandwiches: Butter one side of each sourdough slice. Place four slices, buttered side down, in the skillet. On each bread slice, layer a slice of cheese, about 1/2 cup of the egg–sausage mixture, and another slice of cheese. Top each with another bread slice, buttered side up.
- Grill the Sandwiches: Cook the sandwiches over medium heat for 3–4 minutes per side. Press gently with a spatula until the bread is golden brown and crisp, and the cheese has melted nicely.
- Serve: Transfer the grilled sandwiches to a cutting board, let rest briefly for easier slicing, then cut in half and serve warm for the best experience.
Notes
- Switch up the cheese with cheddar, provolone, or Swiss for a different flavor.
- Add sautéed onions or bell peppers for extra texture and taste.
- Substitute turkey sausage for a lighter version or use vegetarian sausage to make it meatless.
- For even crispier bread, grill sandwiches with a weighted pan or sandwich press.
- Leftover filling can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American