Breakfast Grilled Cheese Eggs (Printable Version)
Golden grilled sourdough with creamy cheese, tender eggs, and seasoned sausage, perfect for a satisfying morning meal.
# Ingredients:
→ Meat
01 -
120 grams ground breakfast sausage, high quality pork
→ Eggs
02 -
2 large eggs, beaten
→ Cheese
03 -
60 grams Colby-Jack cheese, sliced
→ Dairy
04 -
30 grams unsalted butter, softened
→ Bread
05 -
4 slices sourdough bread, sturdy and fresh
# Steps:
01 -
In a large non-stick skillet over medium heat, cook and crumble the ground sausage until fully browned and no longer pink. Transfer to a paper towel-lined bowl to drain excess fat. Set aside and wipe the skillet clean.
02 -
Melt 15 grams of softened butter in the same skillet set to medium-high heat. Pour in the beaten eggs and allow them to begin setting undisturbed for a few seconds. Gently stir to form soft curds and cook until no visible liquid remains, keeping the eggs tender. Remove from heat.
03 -
Remove paper towel from the drained sausage and add it back to the bowl. Gently fold in the scrambled eggs until evenly mixed.
04 -
Preheat the cleaned skillet to medium heat. Spread softened butter on one side of each sourdough slice. Place one slice buttered-side down in the skillet, layer one slice of cheese, half the sausage and egg mixture, a second slice of cheese, then top with the second bread slice buttered-side up.
05 -
Cook the sandwich for 3 to 4 minutes until the bread is golden brown and crispy. Carefully flip and cook the other side until equally golden and cheese is melted. Transfer to a cutting board and slice in half if desired.
06 -
Prepare remaining sandwiches using the same method and serve immediately while warm for a melty, crispy texture.
# Notes:
01 -
Use softened unsalted butter for easier spreading and to achieve a crisp, golden crust.
02 -
Cook eggs gently to maintain a tender, creamy texture without overcooking.
03 -
Store leftovers wrapped tightly in foil and reheat in a skillet or oven to retain crispness.