Breakfast Grilled Cheese

Ingredient Notes

Hot Breakfast Sausage: The spicy, savory crumbles are the backbone of this sandwich. Look for bulk sausage (not links) for easy crumbling. If you prefer milder flavors, use sweet Italian sausage or even ground pork with a pinch of sage. Wisconsin Colby & Monterey Jack: These two melt like a dream — Colby brings a mild, buttery note while Monterey Jack adds a creamy stretch. Cotija, a crumbly Mexican cheese, adds a salty pop and prevents the sandwich from being one-note. If you can’t find Cotija, feta or even a sharp Parmesan will work. Crazy Salt: This seasoned salt blend (often with garlic, onion, and paprika) adds a savory kick. No crazy salt? Use a mix of kosher salt, garlic powder, and a pinch of paprika.

Equipment

You’ll need a large nonstick skillet (10-12 inches) for cooking the eggs and sausage without sticking. A lid that fits that skillet is crucial for melting the cheese — it traps steam and ensures even melting. A flexible spatula helps flip the sandwich without losing the filling. A sharp chef’s knife and a cutting board for slicing the finished sandwich cleanly.

Expert Tips

The secret to fluffy scrambled eggs in this sandwich? A splash of water. As the water hits the hot pan, it creates steam that lifts the eggs, giving them that light, airy texture. Don’t skip it! Also, resist the urge to stir constantly — let the eggs set for a minute before folding. I once forgot to cover the pan with a lid while grilling the sandwich, and the cheese barely melted while the bread burned. Covering traps steam and gently melts everything together. If your bread browns too fast, lower the heat. And remember: the eggs will keep cooking after you pull them off the heat, so pull them while they’re still a little wet. Give this technique a try — your breakfast will thank you.

Variations

Switch up the protein: swap the hot breakfast sausage for crispy bacon, crumbled cooked ham, or even leftover chorizo for a smoky twist. Going meatless? Use a plant-based sausage crumble or just load up on extra cheese and veggies like sautéed mushrooms and bell peppers. For a lower-carb option, skip the bread and serve the cheesy egg-sausage mixture over a bed of arugula or in a lettuce wrap. Want more heat? Add a few dashes of cayenne to the eggs or throw some sliced jalapeños into the cheese mix.

Serving Suggestions

This sandwich is a meal on its own, but if you want to round it out, try a side of crispy hash browns or a simple fruit salad to cut the richness. For a little extra kick, drizzle hot sauce (I love Cholula) over the filling before closing the sandwich, or serve with a side of maple syrup for dipping — the sweet-savory combo is unreal. A handful of extra arugula on the side with a squeeze of lemon also works beautifully.

Storage

Store any leftover sandwiches (or components) in an airtight container or wrapped tightly in foil in the refrigerator for up to 2 days. The bread may lose some crispness, but the flavors will still be delicious. For best results, reheat rather than eating cold.

Freezing

These sandwiches freeze surprisingly well. Assemble and cook them completely, then let them cool to room temperature. Wrap each sandwich individually in foil, then place in a freezer-safe bag. Freeze for up to 1 month. To reheat, thaw in the fridge overnight or go straight from freezer to oven (see reheating tips).

Reheating

The microwave will turn your crispy bread into a sad, soggy mess — don’t do it. Instead, reheat in a 350°F oven or toaster oven for about 10-12 minutes (15 if frozen), flipping halfway, until the bread is crisp again and the cheese is melty. You can also reheat in a skillet over medium-low heat, covered, for about 5 minutes per side. The key is gentle heat to revive the crunch without burning.

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Breakfast Grilled Cheese

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Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 720

Ingredients

  

• 0.5 lb hot breakfast sausage
• 6 eggs
• 1.5 tbsp water
• 4 tbsp butter divided
• 0.5 tsp crazy salt
• 4 oz wisconsin colby cheese shredded
• 4 oz wisconsin monterey jack cheese shredded
• 2 oz wisconsin cotija cheese shredded or crumbled
• 1 loaf sliced sourdough bread
• arugula or baby spinach

Equipment

• large nonstick skillet
• lid
• spatula
• cutting board
• knife

Instructions

 

1. In a large nonstick skillet, cook and crumble the sausage over medium high heat. Transfer the cooked sausage to a paper towel lined mixing bowl. Break the eggs into a bowl. Add the water to the eggs and whisk to combine. In a large skillet over medium high heat, melt the butter and swirl to coat. Pour the egg mixture into the middle of the pan (you want the butter to move to the edges of the eggs in the pan) and cook without stirring for a minute or two. Sprinkle with crazy salt.
2. Once the eggs begin to set, gently stir or fold the eggs as needed until the liquid is almost completely gone. Remove from the heat while the eggs are still slightly wet. (They will continue to cook while in the pan.) Add the cooked sausage and stir gently to combine and break up the eggs. Transfer the eggs and sausage mixture to the bowl that was holding the sausage.
3. Shred the cheeses and mix them together in a bowl. Wipe out the skillet with a paper towel if needed and return to the stove. Butter 1 side of each slice of bread.
4. Warm the skillet over medium heat. Place the bread buttered side down in the hot skillet. Sprinkle the bread lightly with 1-2 tablespoons of the cheese mix. Scoop about 1/2 cup of the scrambled eggs and sausage onto the bread and use the spatula to break it up a bit to cover the bread. Sprinkle generously with about 1/4 cup of cheese and layer a few pieces of arugula or spinach over the top. Add 1-2 tablespoons more shredded cheese and top with the second slice of buttered bread, buttered side on top facing out.
5. Cover the pan with a lid (this helps great steam to melt the cheeses) and cook for 3-4 minutes until the cheeses start to melt, if the bread is browning too quickly, reduce the heat slightly. When the cheese begins to melt, and the bread is crisp and golden brown, slide a spatula under the sandwich and flip it over gently. Cover with the lid again to help finish melting the cheese. When the sandwich is golden brown on both sides and melted throughout, transfer to a cutting board and slice in half. Serve immediately. Repeat for each sandwich. Enjoy!