Heat a large non stick skillet over medium heat. Add the ground breakfast sausage and cook for 6 to 8 minutes, breaking it up as it browns. When no pink remains and the sausage looks evenly cooked, transfer it to a mixing bowl lined with paper towels to absorb excess grease. Set aside and wipe the skillet clean.

Return the skillet to medium high heat and add 2 tablespoons of butter. Once melted, pour in the beaten eggs. As the edges begin to set, gently stir, pushing the eggs from the outside toward the center. Cook for 2 to 3 minutes until softly scrambled and just set, with very little liquid left. Remove from heat to prevent overcooking.

Remove the paper towels from under the sausage, keeping the sausage in the bowl. Add the scrambled eggs and gently stir until evenly combined. The mixture should stay fluffy and moist. Wipe the skillet again and place it back over medium heat.

Butter one side of each slice of sourdough bread. Place one slice in the skillet, butter side down, and top with one slice of Colby Jack cheese. Spoon about ½ cup of the sausage and egg mixture over the cheese, spreading it evenly. Add another slice of cheese, then top with a second slice of bread, butter side up.

Cook for 3 to 4 minutes until the bottom slice turns golden brown and crisp. Carefully flip and cook the other side for another 3 to 4 minutes, until the bread is evenly toasted and the cheese has fully melted. Lower the heat slightly if the bread browns too quickly.

Transfer to a cutting board and let rest for 1 minute. Cut in half if desired and serve immediately while hot and melty.