Breakfast Grilled Cheese Sandwich

This hearty breakfast grilled cheese sandwich combines the comfort of a classic grilled cheese with morning favorites like scrambled eggs and sausage, creating the ultimate start to your day. The buttery sourdough bread turns golden and crispy while Colby-Jack cheese melts perfectly around savory breakfast fillings for a portable morning meal that satisfies completely.

I first created this breakfast sandwich during a weekend camping trip when I needed something substantial that could be eaten on the go. It has since become our Saturday morning tradition, with my children requesting these "breakfast pockets" before their sports games.

Ingredients

• Ground breakfast sausage adds savory flavor and protein to start your day right. Look for high quality sausage with visible herbs and spices for the best taste.
• Large eggs provide protein and creamy texture. Farm fresh eggs with bright orange yolks work best here.
• Butter creates that perfect golden crust on the bread and adds richness to the scrambled eggs. Use unsalted butter so you can control the saltiness.
• Sourdough bread offers tangy flavor and sturdy structure that holds up well to grilling. Choose a freshly baked loaf with good chew.
• Colby Jack cheese melts beautifully while offering mild flavor that complements the breakfast fillings. Buy block cheese and slice it yourself for better melting.

Step-by-Step Instructions

Cook the Sausage

Begin by heating your large nonstick skillet over medium heat. Add the breakfast sausage and break it apart with a wooden spoon as it cooks. Continue cooking for about 5 to 7 minutes until the sausage is completely browned with no pink remaining. Transfer the cooked sausage to a bowl lined with paper towels to absorb excess grease. Wipe the skillet clean for the next step.

Prepare the Eggs

Return the same skillet to medium low heat and add 2 tablespoons of butter. Allow it to melt completely, coating the surface of the pan. Pour in the beaten eggs and let them set slightly before gently folding with a silicone spatula. Cook for about 2 to 3 minutes, stirring occasionally until the eggs are soft and just barely set but still slightly creamy. They will continue cooking from residual heat.

Combine Filling

Remove the paper towel from underneath the sausage and add the scrambled eggs to the same bowl. Gently fold them together until evenly combined but be careful not to break up the egg curds too much. This mixture should be warm and ready to use immediately for the best melting results.

Assemble Sandwiches

Spread the remaining butter on one side of each bread slice. Place one slice butter side down in your skillet over medium heat. Layer with one slice of Colby Jack, then about half cup of the egg sausage mixture, spreading it evenly. Top with another slice of cheese and place the second bread slice on top, butter side facing up.

Grill to Perfection

Cook the sandwich for 3 to 4 minutes until the bottom turns a beautiful golden brown. Using a wide spatula, carefully flip the entire sandwich over and cook for another 3 to 4 minutes. The bread should be crispy and golden while the cheese completely melts around the filling. Remove from heat when both sides are evenly browned.

Serve Hot

Transfer the finished sandwich to a cutting board and slice diagonally if desired for easier eating. The cheese should be stretchy and melted throughout. Repeat the process with the remaining ingredients to make all four sandwiches. Serve immediately while hot for the best flavor and texture.

Save

The combination of sausage and eggs in this sandwich reminds me of Sunday mornings at my grandmother's house. She always said that breakfast should be hearty enough to carry you through the day, and this recipe honors that tradition. The melty Colby Jack was my addition, inspired by my love of classic grilled cheese sandwiches.

Make Ahead Options

This breakfast sandwich works beautifully as a make ahead meal. You can prepare the egg and sausage mixture up to two days in advance and store it covered in the refrigerator. When ready to use, simply reheat the filling in the microwave for 30 seconds before assembling your sandwiches. This makes weekday breakfasts incredibly easy. You can even assemble several sandwiches at once and wrap them individually in foil, then refrigerate overnight for quick morning reheating.

Variation Ideas

The beauty of this breakfast sandwich lies in its versatility. For a vegetarian version, substitute the breakfast sausage with sautéed mushrooms and spinach. The earthy flavors pair wonderfully with the eggs and cheese. If you prefer a spicier profile, add a few dashes of hot sauce to your egg mixture or include thin slices of jalapeño between the cheese layers. For an extra indulgent version, spread a thin layer of maple syrup on the inside of each bread slice before assembling your sandwich. The sweet and savory combination is absolutely delightful.

Serving Suggestions

While this breakfast sandwich is certainly satisfying on its own, pairing it with complementary sides elevates the meal. Serve alongside fresh fruit such as berries or sliced oranges to balance the richness with something light and refreshing. For weekend brunch gatherings, offer a small bowl of yogurt topped with granola as a sweet counterpoint. If serving these sandwiches for lunch, a simple green salad dressed with a light vinaigrette makes an excellent accompaniment. During cooler months, a cup of tomato soup creates the classic soup and sandwich combination that never disappoints.

Storage and Reheating

These sandwiches are best enjoyed immediately after cooking, but leftovers can be saved. To store, allow sandwiches to cool completely, then wrap tightly in aluminum foil and refrigerate for up to two days. For reheating, unwrap the sandwich and place it on a baking sheet in a 350°F oven for about 10 minutes, or until the bread crisps up again and the cheese remelts. Avoid microwaving if possible, as it will make the bread soggy rather than crispy. For best results when planning ahead, store the egg sausage mixture separately from the bread, then assemble and grill fresh sandwiches when ready to eat.

Save

Recipe FAQs

→ Can I make this breakfast sandwich ahead of time?

You can prepare the sausage-egg mixture ahead of time and refrigerate it for up to 2 days. When ready to serve, simply assemble and grill the sandwiches. For best results with texture and taste, the final grilling should be done just before serving.

→ What cheese alternatives work well in this sandwich?

While Colby-Jack provides excellent melt and flavor, you can substitute with cheddar, American, Gruyère, pepper jack for some heat, or even Swiss cheese. The key is choosing a cheese that melts well while complementing the sausage and egg flavors.

→ How can I make this breakfast sandwich vegetarian?

For a vegetarian version, replace the breakfast sausage with plant-based sausage alternatives, sautéed mushrooms, or avocado slices. You can also add spinach or roasted red peppers for extra flavor and nutrition while maintaining the hearty texture.

→ What bread works best if I don't have sourdough?

If sourdough isn't available, any sturdy bread that can withstand grilling works well. Texas toast, brioche, ciabatta, or a hearty whole grain bread are excellent alternatives. The key is choosing bread that will get crispy outside while supporting the hearty filling.

→ Can I freeze these breakfast sandwiches?

Yes, you can freeze the assembled but ungrilled sandwiches. Wrap each sandwich tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. To serve, thaw in the refrigerator overnight, then grill as directed, adding 1-2 minutes to the cooking time.

→ What sides pair well with this breakfast sandwich?

Fresh fruit, crispy hash browns, roasted breakfast potatoes, a simple green salad, or a cup of tomato soup make perfect accompaniments. For a special brunch, serve with a small mimosa or Bloody Mary for adults.