Breakfast Grilled Cheese Eggs

Recipe Card

Hook / Quick Description
Golden, buttery grilled cheese sandwiches stuffed with fluffy scrambled eggs, melted Colby-Jack, and savory breakfast sausage — the ultimate breakfast comfort food!

Servings & Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 hearty sandwiches

Dietary Badges
✅ Protein-Packed
❌ Gluten-Free (unless GF bread is used)
❌ Vegetarian (contains sausage)

Ingredients (checklist-style)

Ground breakfast sausage
Eggs (beaten)
Colby-Jack cheese slices
Butter (softened)
Sourdough bread

Instructions (Quick Version)

Cook and crumble sausage; set aside.
Scramble eggs until just set.
Mix eggs + sausage together.
Butter bread, layer with cheese, sausage-egg mix, more cheese, and top bread.
Grill sandwiches until golden on both sides.
Slice and serve warm.

Notes

Try with bacon or ham instead of sausage.
Mayo instead of butter makes a crispier crust.
Add fresh tomato slices for brightness.

Introduction

This is grilled cheese turned into a full breakfast meal. Imagine your favorite cheesy sandwich upgraded with fluffy scrambled eggs and smoky sausage — hearty, gooey, and ready in under 30 minutes. Perfect for lazy weekends, brunch gatherings, or when you need breakfast to double as comfort food.

Step-by-Step Cooking Guide

Step 1: Cook the Sausage
In a non-stick skillet, brown and crumble the sausage until no longer pink. Transfer to a bowl lined with paper towels to drain.

Step 2: Scramble the Eggs
Melt 2 tbsp butter in the skillet. Add beaten eggs and cook, stirring gently, until just set (slightly soft is perfect since they’ll cook more in the sandwich). Remove from heat.

Step 3: Combine Eggs & Sausage
Discard the paper towel and stir the scrambled eggs into the cooked sausage. Mix gently to keep eggs fluffy.

Step 4: Assemble the Sandwiches

Butter one side of each bread slice.
Place bread (butter side down) into skillet.
Layer: cheese → sausage-egg mix → cheese → bread (butter side up).

Step 5: Grill to Perfection
Cook 3–4 minutes per side over medium heat, until bread is golden brown and cheese fully melted.

Step 6: Serve & Enjoy
Slice diagonally (optional, but highly recommended for gooey cheese pull). Serve immediately.

Ingredient Notes & Substitutions

Bread: Sourdough adds tang and crisp texture, but any sturdy sandwich bread works.
Cheese: Colby-Jack melts beautifully, but cheddar, provolone, or pepper jack add fun twists.
Sausage: Swap for bacon, diced ham, or even meatless crumbles for a vegetarian version.
Butter: Mayo can be used instead for browning the bread with a tangy flavor.

Variations & Serving Suggestions

Meat-Free: Skip sausage and load with sautéed veggies (mushrooms, peppers, spinach).
Spicy: Add jalapeños or a drizzle of hot sauce.
Fresh Twist: Layer in tomato slices with a sprinkle of salt and pepper.

Serving Ideas

Pair with hash browns or a side of fruit for a full breakfast plate.
Serve with coffee or fresh orange juice for balance.

Storage & Make-Ahead

Storage: Best enjoyed fresh, but cooled sandwiches can be wrapped and refrigerated up to 2 days.
Freezing: Not ideal (bread softens), but you can freeze the egg-sausage filling for 2 months. Assemble fresh before grilling.
Reheating: Warm in a skillet or toaster oven for best texture (avoid microwave if possible).

Nutrition (Approx. per sandwich)

Calories: ~520 kcal | Protein: 27g | Fat: 33g | Carbs: 30g

Allergens: Contains gluten, dairy, and eggs.

FAQ

Q: Can I make these ahead of time?
Yes — cook sausage and eggs in advance, then assemble and grill sandwiches fresh when ready to serve.

Q: Can I use a different bread?
Absolutely! Brioche for sweetness, whole wheat for heartiness, or gluten-free bread for dietary needs.

Q: What’s the best cheese alternative?
Cheddar gives sharpness, mozzarella is gooey, and pepper jack adds a spicy kick.

Personal Note

I first made these when I wanted something heartier than plain scrambled eggs but faster than a breakfast casserole. The mix of gooey cheese, sausage, and eggs sandwiched in golden sourdough was an instant family hit — no leftovers in sight!

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.