Start your day with a breakfast that combines the best of both worlds – the comforting warmth of a grilled cheese sandwich with the hearty satisfaction of a full breakfast. This Breakfast Grilled Cheese Sausage Egg creation takes the classic grilled cheese to new heights by incorporating savory breakfast sausage and perfectly cooked eggs between two golden, buttery slices of bread.
Whether you’re feeding a hungry family on a weekend morning or meal prepping for busy weekdays, this recipe delivers on both flavor and substance. The melty cheese brings everything together, while the protein-packed eggs and sausage ensure you’ll stay full and energized until lunchtime. It’s a portable breakfast option that feels indulgent yet practical.
Why I Love These
These breakfast sandwiches perfectly combine three morning favorites—grilled cheese, eggs, and sausage—into one handheld delight.
The contrast between the crispy, buttery bread and the gooey cheese with savory fillings creates breakfast perfection in every bite.
I make these whenever I need to impress weekend guests or prepare grab-and-go breakfasts for hectic mornings.
Ingredients
- ½ pound ground breakfast sausage
- 6 large eggs, beaten
- 4 tablespoons butter, softened and divided
- 8 slices sourdough bread
- 8 slices Colby-Jack cheese
How To Make
- In a large non-stick skillet, cook and crumble the ground breakfast sausage over medium heat until no longer pink. Transfer to a paper towel-lined bowl and set aside. Wipe the pan clean.
- In the same skillet, melt 2 tablespoons of butter over medium-high heat. Pour in the beaten eggs and gently stir as they set, creating soft scrambled eggs. Remove from heat while still slightly creamy.
- Remove the paper towel from under the sausage and add the scrambled eggs to the bowl. Gently stir to combine the sausage and eggs. Wipe the skillet clean and heat over medium heat.
- Butter one side of each slice of bread with the remaining butter. This will create the golden, crispy exterior.
- Place one slice of bread butter-side down in the skillet. Top with 1 slice of Colby-Jack cheese, then about ½ cup of the sausage-egg mixture.
- Add another slice of cheese on top of the filling, then place the second slice of bread butter-side up to complete the sandwich.
- Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook another 3-4 minutes until the second side is golden and cheese is melted.
- Remove to a cutting board and cut in half if desired. Repeat the process with remaining ingredients to make 4 sandwiches total. Serve immediately while hot.
Nutrition
This breakfast sandwich provides a substantial morning meal with a good balance of protein from the eggs and sausage, carbohydrates from the bread, and fats from the cheese and butter. It’s particularly suited for active individuals who need sustained energy throughout the morning.
Each sandwich contains approximately 25-30 grams of protein, making it a filling option. For a lighter version, use whole grain bread, reduce the cheese by half, or substitute turkey sausage for traditional pork sausage.
This recipe contains common allergens including dairy, eggs, and gluten. For a dairy-free version, use plant-based butter and cheese alternatives. Gluten-free bread can be substituted for those with wheat sensitivities, though you may need to adjust cooking time as gluten-free breads often brown differently.
Tips & Variations
- Cook a large batch of sausage patties and eggs ahead of time, then assemble and grill sandwiches as needed throughout the week for quick breakfasts.
- Create a Southwest version by adding sliced jalapeños, pepper jack cheese instead of cheddar, and a sprinkle of taco seasoning to the eggs.
- For a vegetarian option, substitute the sausage with vegetarian breakfast patties or thick slices of grilled portobello mushrooms seasoned with breakfast herbs like sage and thyme.
Ways To Serve Them
- With a side of fresh fruit to balance the richness of the sandwich
- Alongside crispy hash browns or home fries for a diner-style breakfast experience
- With a small green salad dressed with a light vinaigrette for a brunch presentation
- Cut into quarters and served as part of a breakfast or brunch buffet with assorted dipping sauces
Proper Storage
- Fridge: Allow sandwiches to cool completely before wrapping individually in parchment paper followed by aluminum foil or placing in airtight containers. Store for up to 3 days in the refrigerator.
- Freezer: These sandwiches freeze surprisingly well. Wrap cooled sandwiches tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Label with the date for best quality tracking.
- Reheat: For refrigerated sandwiches, reheat in a skillet over medium-low heat for 2-3 minutes per side until warmed through. For frozen sandwiches, thaw overnight in the refrigerator first, or reheat from frozen in a 350°F oven for 15-20 minutes, wrapped in foil for the first 10 minutes to prevent over-browning.
Ingredients
- ½ pound ground breakfast sausage
- 6 large eggs, beaten
- 4 tablespoons butter, softened and divided
- 8 slices sourdough bread
- 8 slices Colby-Jack cheese
Steps
- In a large non-stick skillet, cook and crumble the ground breakfast sausage over medium heat until no longer pink. Transfer to a paper towel-lined bowl and set aside. Wipe the pan clean.
- In the same skillet, melt 2 tablespoons of butter over medium-high heat. Pour in the beaten eggs and gently stir as they set, creating soft scrambled eggs. Remove from heat while still slightly creamy.
- Remove the paper towel from under the sausage and add the scrambled eggs to the bowl. Gently stir to combine the sausage and eggs. Wipe the skillet clean and heat over medium heat.
- Butter one side of each slice of bread with the remaining butter. This will create the golden, crispy exterior.
- Place one slice of bread butter-side down in the skillet. Top with 1 slice of Colby-Jack cheese, then about ½ cup of the sausage-egg mixture.
- Add another slice of cheese on top of the filling, then place the second slice of bread butter-side up to complete the sandwich.
- Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook another 3-4 minutes until the second side is golden and cheese is melted.
- Remove to a cutting board and cut in half if desired. Repeat the process with remaining ingredients to make 4 sandwiches total. Serve immediately while hot.
Nutrition (per serving)
- Calories: 949 kcal
Notes
- Cook a large batch of sausage patties and eggs ahead of time, then assemble and grill sandwiches as needed throughout the week for quick breakfasts.
- Create a Southwest version by adding sliced jalapeños, pepper jack cheese instead of cheddar, and a sprinkle of taco seasoning to the eggs.
- For a vegetarian option, substitute the sausage with vegetarian breakfast patties or thick slices of grilled portobello mushrooms seasoned with breakfast herbs like sage and thyme.