Last Saturday, I woke up before anyone else. The house was still, the kind of calm that doesn’t last long with two kids and a husband who starts talking before the coffee’s even done brewing.
I padded into the kitchen barefoot, opened the fridge, and found half a loaf of sourdough, some Colby-Jack slices, and leftover sausage. Normally, I’d whip up a quick scramble, but something about the quiet morning made me want to do a little extra. Not fancy, just comforting.
I remembered a breakfast sandwich I had at a tiny diner during a road trip years ago. It was the kind of place where the waitress called everyone “hon” and your plate came with a smile and a story. Their grilled cheese was stacked high with eggs and sausage, golden and gooey with cheese stretching between bites.
That memory sparked something. So I decided to recreate it—with a few tweaks of my own, of course. By the time everyone stumbled into the kitchen, still in pajamas and rubbing sleep from their eyes, the smell of sausage and toasted butter was already pulling smiles from sleepy faces. Plates were cleared, crumbs wiped up with fingers, and no one even asked for ketchup. That’s when you know it hit the spot.
Short Description
This Breakfast Grilled Cheese With Eggs is a hearty, satisfying way to start the day. Crispy buttered sourdough, layers of creamy Colby-Jack, savory sausage, and fluffy scrambled eggs—perfect for busy mornings or slow weekends.
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
- Paper towels
- Spatula
- Butter knife
- Cutting board
Cooking Instructions
Step 1: Cook the Sausage
In a large non-stick skillet, cook and crumble the ground breakfast sausage over medium heat until it’s browned and no longer pink—about 6–8 minutes. Transfer it to a medium mixing bowl lined with a paper towel to absorb excess grease. Set aside.
Step 2: Scramble the Eggs
Wipe out the skillet with a fresh paper towel. Melt 2 tablespoons of butter in the same skillet over medium-high heat. Pour in the beaten eggs and let them sit for 30 seconds, then gently stir with a spatula, forming soft curds. Cook until the eggs are just set and no longer runny, but still moist—about 3–4 minutes. Remove from heat.
Step 3: Combine Eggs and Sausage
Remove the paper towel from the bowl, leaving the cooked sausage inside. Add the scrambled eggs and gently fold them together. Don’t overmix—it’s okay if it’s a little rustic.
Step 4: Assemble the Sandwiches
Butter one side of each slice of sourdough (4 tablespoons total). Place a slice of bread, butter-side down, into the skillet over medium heat.
Lay a slice of Colby-Jack on top, then scoop about ½ cup of the sausage-egg mix onto the cheese. Add another cheese slice and top with a second piece of bread, butter-side up.
Step 5: Toast the Sandwiches
Cook each sandwich for 3–4 minutes on the first side, until golden brown and crisp. Carefully flip with a spatula, press gently, and cook another 3–4 minutes until both sides are beautifully toasted and the cheese is melted.
Step 6: Serve and Slice
Transfer the sandwiches to a cutting board. Let them rest for 1 minute to avoid burning your mouth, then cut in half and serve hot.
Why You’ll Love This Recipe
Crispy Comfort: The buttery sourdough gives that perfect grilled crunch, hugging a warm, savory filling.
Protein-Packed: With eggs and sausage, this sandwich keeps you full and energized.
Easy to Make: No fancy tools, just simple steps and real ingredients.
Kid-Approved: The melty cheese and sausage combo is always a win at my breakfast table.
Make-Ahead Friendly: You can prep the sausage and eggs the night before and assemble in the morning.
Mistakes to Avoid & Solutions
Overcooked Eggs: Scrambled eggs keep cooking even after you remove them from heat. Take them off while still slightly wet to avoid a rubbery texture.
Solution: Remove from heat as soon as there’s no visible liquid. They’ll finish cooking in the sandwich.
Soggy Bread: Using low-heat or not buttering the bread enough can lead to soggy sandwiches.
Solution: Cook on medium heat and make sure the butter is evenly spread edge-to-edge.
Falling Apart While Flipping: Overstuffing or not pressing gently can cause spills.
Solution: Use about ½ cup of filling and flip with a wide spatula carefully.
Uneven Browning: Hot spots on your skillet can burn one side.
Solution: Rotate the sandwich during cooking if needed or shift its position gently.
Cheese Not Melting: If the cheese isn’t fully melted but the bread is browning too fast…
Solution: Cover the skillet loosely with a lid for the last minute of cooking to trap heat.
Serving and Pairing Suggestions
Serve With: A side of fresh fruit, hash browns, or sliced avocado makes this breakfast feel complete.
Drinks To Pair: A hot cup of coffee, a chilled glass of orange juice, or even an iced chai latte pairs beautifully.
How To Serve: Stack sandwiches on a wooden board for a casual family-style brunch or wrap them in parchment for an on-the-go morning meal.
Storage and Reheating Tips
Storage:
Wrap cooled sandwiches tightly in foil or store in an airtight container.
Keep in the refrigerator for up to 3 days.
Reheating:
Reheat in a skillet over low heat for 4–5 minutes per side to keep the bread crispy.
Or use a toaster oven at 350°F for 8–10 minutes.
Avoid microwaving—it makes the bread rubbery.
FAQs
1. Can I make this sandwich ahead of time?
Yes! Prep the sausage and scrambled eggs the night before and keep them in the fridge. Assemble and grill in the morning for best texture.
2. Can I use a different kind of bread?
Absolutely. Sourdough works great, but you can also try whole grain, brioche, or even English muffins.
3. How do I keep the cheese from sliding out?
Layer it between the eggs and sausage mixture, not directly next to the bread. This helps it stay in place and melt evenly.
4. Is this freezer-friendly?
Yes, once cooked and cooled, wrap tightly and freeze. Reheat from frozen in a toaster oven at 375°F for 15–18 minutes.
5. Can I make this vegetarian?
Swap the sausage with sautéed mushrooms, spinach, or plant-based breakfast crumbles for a meat-free version.
Tips & Tricks
Use shredded Colby-Jack for extra meltiness and faster cooking.
Let your butter sit at room temp for easier spreading.
Don’t rush the flipping—use a wide spatula and turn slowly.
Cover the pan briefly with a lid to help the cheese melt faster.
For a breakfast-for-dinner vibe, serve with a side salad or roasted sweet potatoes.
Recipe Variations
Spicy Kick: Add chopped jalapeños to the egg mixture or use pepper jack cheese instead.
Veggie Boost: Mix in finely chopped bell peppers, spinach, or green onions with the eggs before scrambling.
Bacon Swap: Substitute bacon for sausage—cook until crispy and layer in the same way.
Cheese Lovers’ Dream: Use a mix of Colby-Jack and sharp cheddar for more depth.
Southwestern Style: Add black beans, taco-seasoned sausage, and a dash of salsa in the filling.
Final Thoughts
Some recipes make their way into your regular rotation without fanfare. This is one of them. It doesn’t try to be fancy or fussy, it just delivers. Every time I make it, the kitchen smells like comfort, like the start of a good day. It’s warm, it’s cheesy, it’s filling in the best way. And maybe the best part? It feels like you’ve made something special, even if it only took 20 minutes and whatever was in the fridge.
It’s the kind of breakfast that draws people to the table without needing to say a word. The kind that disappears before the coffee pot is empty. And isn’t that what we’re all hoping for on a slow morning? A bite of something hot and hearty, shared with the people who make the house feel like home.
Breakfast Grilled Cheese With Eggs
Ingredients
- ½ pound ground breakfast sausage
- 6 large eggs beaten
- 8 slices Colby-Jack cheese
- 4 tablespoons soft butter divided
- 8 slices sourdough bread
Instructions
- Brown and crumble the sausage in a non-stick skillet over medium heat, 6–8 minutes. Transfer to a paper towel-lined bowl to drain.
- Wipe the skillet. Melt 2 tbsp butter over medium-high heat. Pour in eggs, let sit briefly, then gently stir until just set, about 3–4 minutes. Remove from heat.
- Discard the paper towel. Add eggs to sausage and gently stir to combine.
- Butter one side of each bread slice. Place one slice butter-side down in the skillet, top with cheese, ½ cup egg-sausage mix, another cheese slice, and finish with a second bread slice, butter-side up.
- Cook over medium heat for 3–4 minutes per side until golden brown and the cheese is melted.
- Rest sandwiches for 1 minute, then slice and serve warm.
