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Nothing hits the spot faster on a rushed morning than biting into a hot, melty grilled cheese packed with fluffy eggs. Jammed full of rich sausage and gooey Colby-Jack, this sandwich nails that perfect combo of buttery crunch and satisfying fillings. I throw these together on lazy weekends or when my kids need a quick bite before we dash out.
The first time I made this with leftover sausage, it totally leveled up my morning. It’s now our favorite for chill Sundays or when friends crash and everyone needs something good without the wait.
Tasty Ingredients List
- Sourdough bread: nice and sturdy with just a little tang bakery loaves crunch up best in my opinion
- Soft butter: makes the bread extra crispy and golden just grab your favorite brand
- Colby-Jack cheese: melts like a dream deli slices always seem stretchier than the bagged stuff
- Large eggs: hold all the fillings together and add a rich vibe pick ones with bright orange yolks if you can
- Ground breakfast sausage: tons of savory flavor fresh from the butcher is the best, hands down
Simple How-To Guide
- Finish and Serve:
- Pull your grilled cheese from the skillet and cut in half if you want keep going with the rest and eat ’em hot and fresh
- Grill the Sandwiches:
- Cook for three to four minutes each side on medium till everything gets super golden and the cheese oozes flip super carefully so you don’t spill anything
- Assemble the Sandwiches:
- Toss a slice of bread buttered side down on your skillet then add your cheese layer pile on half a cup of sausage and eggs, top with another slice of cheese and slap on that last bread, butter facing up
- Prep the Bread:
- Smear butter on one side of every bread slice, make sure you get out to the edges for max crunch
- Mix Eggs and Sausage:
- After you take the paper off the sausage, gently stir in your eggs keep the sausage pieces chunky for big flavor in every bite
- Scramble the Eggs:
- Drop two tablespoons of butter in the same pan over medium-high dump in those beaten eggs stir softly for big fluffy pieces cook until almost set but still a little creamy then get them off the heat
- Cook the Sausage:
- Break up sausage in a big nonstick pan cook on medium till it’s browned with no pink anywhere spoon onto a paper-towel bowl so it’s not greasy
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The double cheese is my kids’ favorite. They always beg for more. I buy local sausage for extra punch. The best mornings are when we whip up extras and everyone builds theirs the way they like it.
Keeping Grilled Cheese Fresh
If you want to save some for later, wait till your sandwiches cool down, wrap them up in foil, and stick them in the fridge for two days max. Reheat in a skillet or toaster oven for that crunch—avoid microwaves or the bread goes soft.
Easy Ingredient Changes
Swap out your main protein for bacon, leftover ham, or even turkey sausage if that’s what you’ve got. No Colby Jack? Try Swiss, cheddar, or pepper jack instead. Sourdough's awesome but any firm bread like brioche or whole wheat does the trick.
Fun Ways to Serve
I like to throw in some baby spinach or slices of tomato for extra freshness. Go with fruit on the side if you want something light, or dash on hot sauce if you’re in the mood for heat.
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Modern Take on a Classic
These grilled cheese sandwiches have stuck around since the diner days in the mid-1900s. When you add sausage and eggs, suddenly it’s a full breakfast. Toasty bread and cheese never go out of style and you can shake up the fillings every single time.
Recipe FAQs
- → Which bread holds up best for this?
Sourdough works great for its sturdiness and crunch, but other thick bread like rustic white can do the trick too.
- → Can I swap out the sausage?
Totally! Switch it with crispy bacon, slices of ham, or for a veggie-friendly twist, try cooked veggies instead.
- → How do I ensure the cheese gets super gooey?
Place generous cheese slices on both sides of the egg filling before grilling, then cover the pan so the warmth melts everything nicely.
- → What's the trick to perfect scrambled eggs?
Keep them soft and creamy by stirring gently over medium heat, pulling them off the heat while they're still glossy and slightly wet.
- → Can I make this ahead of time?
It's best fresh off the stove, but you can prep the sausage and egg mix ahead, then assemble and grill just before serving.