Dreamy Grilled Cheese Eggs with Sausage and Sourdough (Print version)
A crisp sourdough breakfast grilled cheese filled with soft scrambled eggs, savory sausage, and melty Colby-Jack cheese.
# Ingredients:
For the filling
01 -
8 oz (225 g) ground breakfast sausage
02 -
6 large eggs
03 -
2 tablespoons milk or cream
04 -
1/4 teaspoon fine salt
05 -
1/4 teaspoon black pepper
06 -
1 tablespoon unsalted butter
07 -
1 tablespoon chopped chives, optional
For the sandwiches
08 -
8 slices sourdough bread
09 -
8 slices Colby-Jack cheese
10 -
4 tablespoons unsalted butter, softened
# Instructions:
01 -
Heat a large nonstick skillet over medium heat. Add the sausage and cook for 6-8 minutes, breaking it into small crumbles, until browned and no pink remains. Transfer to a paper towel-lined plate and wipe the skillet clean.
02 -
Whisk the eggs, milk or cream, salt, and pepper in a bowl. Melt 1 tablespoon butter in the skillet over medium-low heat, add the eggs, and stir gently until soft curds form and the eggs are still slightly glossy.
03 -
Remove the eggs from the heat. Fold in the cooked sausage and chives, keeping the curds light and fluffy.
04 -
Butter one side of each sourdough slice. Place 4 slices butter-side down, add one slice of cheese, divide the sausage egg filling over the cheese, add another slice of cheese, and top with the remaining bread butter-side up.
05 -
Cook the sandwiches in the skillet over medium-low heat for 3-4 minutes per side, pressing lightly with a spatula, until the sourdough is crisp and the cheese is melted. Work in batches if needed.
06 -
Let the sandwiches rest for 2 minutes, then slice and serve hot with hot sauce, salsa, or fruit on the side.
# Good to know:
01 -
Best served hot while the cheese is fully melted.
02 -
Keep the eggs slightly underdone before assembly so they stay creamy.
03 -
Reheat leftovers in a toaster oven or skillet for the crispest crust.