Last month, we hosted a weekend sleepover for our kids and a couple of their cousins. The living room looked like a fort of pillows and blankets, and the kitchen? A command center for non-stop snacking.
The next morning, with sleepy eyes and rumbling tummies all around, I knew cereal wouldn’t cut it. I needed something warm, hearty, and fast enough to whip up while still half-awake. So I made these grilled cheese sandwiches packed with scrambled eggs and sausage. Let me tell you, quiet mornings are a myth, but happy bellies are possible.
My husband had just come in from an early jog, and the smell of sausage cooking in the pan made him double back into the kitchen. He started buttering the bread without being asked. That’s the thing about this sandwich, it brings people in. You’re halfway through the first flip, and suddenly everyone’s lingering near the stove.
I’ve made this on rainy Sunday mornings, for busy weekday breakfasts, and even once during a camping trip using a cast iron skillet over the fire. It never fails. You get the crisp, golden sourdough on the outside, melty Colby-Jack inside, and that soft, savory mix of eggs and sausage hugging each other like they were made to be. It’s simple, yes, but rich in comfort and full of flavor.
Short Description
This Breakfast Grilled Cheese with Scrambled Eggs and Sausage is a satisfying, cheesy, golden-crisp sandwich perfect for busy mornings or weekend brunches. It’s hearty, easy to make, and packed with protein.
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
- Cutting board
- Bread knife
Cooking Instructions
Step 1: Cook the Sausage
In a large non-stick skillet, cook and crumble the sausage over medium heat until browned and fully cooked, about 6 to 8 minutes. Transfer to a paper towel-lined mixing bowl and set aside. Wipe out the skillet with a paper towel.
Step 2: Scramble the Eggs
Melt 2 tablespoons of butter in the same skillet over medium-high heat. Pour in the beaten eggs. Let them sit briefly, then gently stir until softly scrambled and no liquid remains. Remove from heat before they become dry.
Step 3: Combine Eggs and Sausage
Remove the paper towel from under the sausage. Add the scrambled eggs to the same bowl and gently stir until combined. This becomes your filling.
Step 4: Prep the Bread
Butter one side of each slice of bread. You’ll use two slices per sandwich, so set them up in pairs, one butter side down for the pan, one butter side up for the top.
Step 5: Assemble and Grill
Heat the skillet over medium. Place one slice of buttered bread (butter side down) in the skillet. Add a slice of cheese, then spoon about ½ cup of the sausage-egg mixture on top. Lay another slice of cheese over the filling and cap it with the second slice of bread (butter side up).
Step 6: Toast Both Sides
Cook for 3 to 4 minutes, until the bottom is golden and crispy. Flip gently and cook the other side for another 3 to 4 minutes. The cheese should be fully melted.
Step 7: Slice and Serve
Remove from skillet, rest for 1 minute, then slice in half. Repeat for remaining sandwiches. Serve immediately.
Why You’ll Love This Recipe
Hearty and Satisfying: Loaded with protein from eggs and sausage, it keeps you full for hours.
Cheesy Goodness: Double layers of melty Colby-Jack make it ooey, gooey perfection.
Quick and Easy: Just one skillet, minimal cleanup, and ready in under 30 minutes.
Kid-Approved: Even picky eaters devour this one without question.
Great Anytime: Perfect for breakfast, lunch, or even a lazy dinner night.
Mistakes to Avoid & Solutions
Overcooking the Eggs: Dry scrambled eggs ruin the texture. Solution: Remove them from heat while still slightly soft—they’ll continue cooking off-heat.
Using Bread That’s Too Thin: It might fall apart under the weight of the filling. Solution: Use sturdy sourdough or thick sandwich bread.
Too Much Filling: It may spill out during flipping. Solution: Stick to ½ cup of sausage-egg mixture per sandwich.
Butter on the Wrong Side: Easy to forget! Make sure the buttered sides face out for toasting.
Skipping the Cheese Layer on Both Sides: Cheese acts like glue to hold the filling in. Solution: Don’t skip the second slice!
Serving and Pairing Suggestions
Serve With: A side of fresh fruit, crispy hash browns, or a mixed green salad.
Drink Pairings: Try it with fresh orange juice, a hot cup of coffee, or a breakfast smoothie.
Serving Style: Great for plated brunches or cut in halves for a buffet setup. Also works well for grab-and-go breakfasts when wrapped in parchment.
Storage and Reheating Tips
To Store: Let sandwiches cool completely, then wrap tightly in foil or store in an airtight container in the fridge for up to 3 days.
To Reheat: Reheat in a skillet over low heat for 3–4 minutes each side to bring back the crisp. Or use a toaster oven at 350°F for 8–10 minutes.
FAQs
1. Can I use pre-cooked sausage patties?
Yes, just chop them up into small pieces before combining with the eggs.
2. Can I make these ahead of time?
You can prep the sausage and scrambled eggs a day before. Assemble and toast when ready to serve.
3. What if I don’t have Colby-Jack?
You can use cheddar, mozzarella, Monterey Jack, or a combo. Anything that melts well works.
4. Is sourdough necessary?
Not at all. Try whole grain, rye, or thick-cut white bread, whatever holds well on the skillet.
5. Can I freeze these sandwiches?
They freeze surprisingly well. Wrap in foil and store in freezer bags. Reheat in a toaster oven or skillet until warmed through.
Tips & Tricks
Warm your bread slices slightly to help the butter spread easier.
Use a cast iron skillet if you want an extra crisp crust.
Press the sandwich lightly with a spatula while cooking to ensure even browning.
Want a spicy version? Add jalapeños or pepper jack cheese.
Sprinkle a pinch of garlic powder on the buttered sides for more flavor.
Recipe Variations
Spicy Southwest Version
Swap Colby-Jack with pepper jack
Add diced green chilies to the scrambled eggs
Use chipotle mayo spread on the bread before grilling
Veggie Lover’s Twist
Use vegetarian sausage crumbles
Add sautéed mushrooms, spinach, or bell peppers to the egg mix
Use multigrain bread for a fiber boost
Breakfast BLT Grilled Cheese
Add crispy bacon
Layer in a slice of tomato and fresh baby spinach
Use cheddar cheese for a stronger flavor punch
Sweet & Savory Combo
Drizzle a little maple syrup over the egg-sausage filling
Use a mild cheese like mozzarella to balance the sweetness
Works great on a buttery brioche slice
Final Thoughts
I’ve made this sandwich more times than I can count, but somehow, it never loses its charm. Every time I take that first crispy, cheesy bite, it feels like a warm hug. My youngest calls it “breakfast grilled cheese magic,” and I don’t argue. It’s one of those rare meals that checks every box—easy, hearty, and downright delicious.
When mornings get busy or I just want a sure-win breakfast, this is what I turn to. It’s helped me rescue more sleepy mornings and cranky starts than I can list. And watching the whole family around the table, plates empty, asking for seconds? That’s what it’s all about.
Breakfast Grilled Cheese With Scrambled Eggs And Sausage
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 sausage in a non-stick skillet over medium heat, 6–8 minutes. Transfer to a paper towel-lined bowl. Wipe skillet clean.
- Melt butter in the same skillet. Pour in beaten eggs and cook until softly scrambled. Remove before they dry out.
- Discard the paper towel and stir eggs into the sausage bowl. Set aside.
- Butter one side of each bread slice. Pair them up for sandwiches—one slice butter-side down, the other butter-side up.
- In a heated skillet, layer: bread (butter-side down), cheese, ½ cup egg-sausage mix, more cheese, and top bread (butter-side up).
- Toast 3–4 minutes per side until golden and cheese is melted. Let rest 1 minute. Slice and serve hot.
