On chilly mornings when the sun’s a little slow to rise, I often wandered into the kitchen, not in a hurry, but with a purpose. The kind of morning where the kettle hisses gently and the dog curls up by the heater. That’s when I start reaching for the sourdough, the eggs, and my favorite block of Colby-Jack cheese.
This Grilled Cheese With Eggs came to life not out of need, but out of love, my husband had a long day ahead, and I wanted to send him off with something comforting, hearty, and warm in his hands.
Years ago, I used to make a simpler version of this when my sons were in high school. The rush of getting everyone out the door on time meant breakfast had to be quick but filling. Back then, I just slapped some eggs between toast and called it good.
These days, with a slower pace and more time to savor, I’ve turned that rushed breakfast into something golden and grilled, rich with cheese and sausage, crisp on the outside, and soft, melty on the inside. It’s still just breakfast but now it feels like a little gift to start the day right.
Short Description
A golden, crispy grilled cheese stuffed with creamy scrambled eggs, savory sausage, and gooey Colby-Jack, perfect for a satisfying and hearty breakfast.
Key Ingredients
- ½ pound ground breakfast sausage
- 6 large eggs, beaten
- 8 slices Colby-Jack cheese
- 4 tablespoons soft butter, divided
- 8 slices sourdough bread
Tools Needed
- Large non-stick skillet
- Mixing bowl
- Spatula
- Paper towels
- Butter knife
- Cutting board
Cooking Instructions
Step 1: Cook the Sausage
Place a large non-stick skillet over medium heat. Add the ground breakfast sausage, breaking it up with a spatula as it cooks.
Continue stirring and crumbling until the meat is no longer pink, about 6–8 minutes. Once fully cooked, transfer it to a paper towel-lined mixing bowl to drain. Set aside. Wipe the skillet clean with another paper towel.
Step 2: Scramble the Eggs
Add 2 tablespoons of butter to the same skillet and melt over medium-high heat. Pour in the beaten eggs. Allow them to sit for 20–30 seconds, then gently stir to scramble.
Continue cooking just until they’re almost set but still soft and creamy—about 2–3 minutes. Remove from heat.
Step 3: Combine Eggs and Sausage
Remove the paper towel from the sausage bowl. Gently fold the scrambled eggs into the sausage until evenly mixed. Wipe the skillet clean again and place it back on the stove over medium heat.
Step 4: Assemble the Sandwiches
Butter one side of each slice of sourdough. Place one slice, butter side down, into the skillet. Top with 1 slice of Colby-Jack cheese.
Spoon about ½ cup of the sausage-egg mixture onto the cheese, then add another slice of cheese. Finish with a second slice of bread, butter side up.
Step 5: Grill to Perfection
Grill the sandwich for 3–4 minutes or until the bottom is golden brown and crispy. Carefully flip and cook the other side for another 2–3 minutes until the cheese is melted and the bread is evenly browned.
Step 6: Slice and Serve
Transfer the sandwich to a cutting board. Cut it in half if you like. Repeat with remaining ingredients. Serve immediately while warm and melty.
Why You’ll Love This Recipe
Hearty and Comforting: Loaded with eggs, sausage, and cheese—everything you need to keep full and satisfied.
Golden & Crunchy: Toasted sourdough offers a satisfying crunch with every bite.
Kid-Approved: Familiar flavors that kids (and picky eaters) adore.
Easy Morning Fix: Quick to whip up and easy to prep ahead.
Flexible for Diets: Swap in turkey sausage or low-fat cheese to lighten it up.
Mistakes to Avoid & Solutions
Burning the Bread
Mistake: Cooking on too high a heat.
Solution: Keep your heat medium. Patience gives you golden bread and melted cheese without burning.
Runny Eggs or Overcooked Eggs
Mistake: Not watching the eggs closely.
Solution: Stir gently and pull them from the heat just before they’re fully set. Residual heat will finish the job.
Soggy Bottom Bread
Mistake: Adding too much filling or wet eggs.
Solution: Drain the sausage well, and don’t overcook the eggs to the point of releasing excess moisture.
Cheese Doesn’t Melt
Mistake: Grilling too fast.
Solution: Cover the skillet briefly while cooking if needed to help the cheese melt thoroughly.
Serving and Pairing Suggestions
As a Main: Serve with a side of fresh fruit or a small green salad for balance.
As a Brunch Favorite: Add crispy hash browns, roasted tomatoes, or avocado slices.
Beverage Pairings: Freshly brewed coffee, orange juice, or a breakfast smoothie.
Serving Style: Great as a plated breakfast, or wrap in parchment for a grab-and-go option.
Storage and Reheating Tips
Storage:
Let sandwiches cool completely.
Wrap individually in foil or parchment and store in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat in a skillet over medium heat for 3–4 minutes per side until warmed through and crispy again.
For faster reheating, wrap in a paper towel and microwave for 45–60 seconds, then crisp up in the toaster oven if desired.
FAQs
1. Can I make these ahead of time?
Yes, assemble and cook them the night before, then reheat in a skillet or oven for a fresh finish.
2. Can I freeze the sandwiches?
Absolutely! Wrap tightly in foil and store in a freezer-safe bag. Reheat from frozen in a toaster oven or skillet.
3. What if I don’t have Colby-Jack cheese?
Use cheddar, pepper jack, or even mozzarella—any good melty cheese will work.
4. Can I use a different bread?
Yes, try whole wheat, multigrain, or even a soft brioche for a richer taste.
5. How do I make this less greasy?
Use lean turkey sausage and reduce the butter slightly—just enough to toast the bread.
Tips & Tricks
Lightly toast your bread before assembling if it’s very soft or fresh—it helps hold up better during grilling.
A cast iron skillet adds extra crunch and even browning.
Shred your own cheese for better melt quality; pre-shredded cheese often contains anti-caking agents.
For a spicy twist, add sliced jalapeños or a sprinkle of chili flakes to the egg mix.
Cook sandwiches two at a time if your skillet is large enough to speed up the process.
Recipe Variations
Spicy Tex-Mex Version:
Swap regular sausage for chorizo. Use pepper jack cheese and fold in some sautéed bell peppers and onions with the eggs. Serve with a side of salsa.
Vegetarian Twist:
Skip the sausage and add cooked spinach, mushrooms, and tomatoes. Use sharp cheddar for extra flavor.
Southern Comfort Style:
Add a layer of pimento cheese inside the sandwich instead of one slice of Colby-Jack. Include a slice of crispy bacon with the sausage for an indulgent treat.
Lighter Option:
Use egg whites, lean turkey sausage, low-fat cheese, and whole wheat bread. You’ll still get the protein and satisfaction with fewer calories.
Final Thoughts
Mornings feel a little more manageable when you start with a meal like this. It’s warm, simple, and fills the kitchen with the kind of aroma that draws everyone in.
Over time, I’ve come to appreciate how a breakfast sandwich, something we often rush through can be made into something heartfelt. This version, layered with buttery crunch, melted cheese, and savory filling, is a small act of love in every bite.
Buttery Breakfast Grilled Cheese With Eggs
Print ThisIngredients
- ½ pound ground breakfast sausage
- 6 large eggs, beaten
- 8 slices Colby-Jack cheese
- 4 tablespoons soft butter, divided
- 8 slices sourdough bread
Instructions
Step 1: Cook the Sausage
In a non-stick skillet over medium heat, cook and crumble the sausage until no longer pink, about 6–8 minutes. Transfer to a paper towel-lined bowl. Wipe skillet clean.
Step 2: Scramble the Eggs
Melt 2 tablespoons butter in the skillet over medium-high heat. Add beaten eggs. Let sit for 30 seconds, then gently stir. Cook 2–3 minutes until just set but still soft. Remove from heat.
Step 3: Combine Eggs and Sausage
Discard the paper towel from the sausage bowl. Stir in scrambled eggs. Wipe skillet clean again and return to medium heat.
Step 4: Assemble the Sandwiches
Butter one side of each bread slice. Place one slice, butter side down, in the skillet. Add cheese, ½ cup egg-sausage mixture, more cheese, and top with another buttered slice (butter side up).
Step 5: Grill to Perfection
Cook 3–4 minutes per side, or until bread is golden brown and cheese is melted.
Step 6: Slice and Serve
Transfer to a cutting board, slice in half if desired. Repeat with remaining ingredients. Serve warm.
