Breakfast Grilled Cheese (Print version)
Crispy sourdough stuffed with soft eggs, browned sausage, and melty cheese for a hearty breakfast sandwich.
# Ingredients:
For the filling
01 -
1/2 lb (225 g) ground breakfast sausage
02 -
6 large eggs
03 -
2 tablespoons milk
04 -
1/4 teaspoon fine salt, plus more as needed
05 -
1/4 teaspoon black pepper
06 -
1 tablespoon chopped fresh chives
For the sandwiches
07 -
8 slices sturdy sourdough bread
08 -
8 slices Colby-Jack cheese
09 -
4 tablespoons (56 g) unsalted butter, softened
# Instructions:
01 -
Heat a large skillet over medium heat. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through, 6-8 minutes. Drain well and transfer to a bowl.
02 -
Whisk the eggs, milk, salt, and pepper in a bowl. Wipe out the skillet, reduce the heat to medium-low, and cook the eggs gently, stirring often, until softly set but not dry, 3-4 minutes.
03 -
Add the scrambled eggs to the sausage. Fold in the chives and taste for seasoning. Let the filling cool for 2 minutes so it is easier to sandwich.
04 -
Butter one side of each bread slice. Place 4 slices butter side down on a board. Add 1 slice of cheese, about 3/4 cup egg and sausage filling, another slice of cheese, and the remaining bread butter side up.
05 -
Heat the skillet over medium-low. Cook 1 or 2 sandwiches at a time until the bottom is golden brown and crisp, 3-4 minutes.
06 -
Flip carefully and cook the second side until golden brown and the cheese is melted, 3-4 minutes more. Cover the skillet for the last minute if the cheese needs help melting.
07 -
Transfer to a cutting board and rest for 1 minute. Slice in half and serve hot.
# Good to know:
01 -
Best eaten hot, right after grilling.
02 -
Cook sausage to 160°F if checking with a thermometer.
03 -
For meal prep, cook the filling ahead and grill the sandwiches fresh.