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When the weekend rolls around and I'm taking it easy, nothing hits the spot quite like these loaded grilled cheese breakfast sandwiches. The bread gets perfectly toasted, eggs come out super creamy, and all that Colby-Jack cheese and sausage makes the whole thing almost too good to share.
The first time I made these was for my family during a snowstorm. Ever since then, we've made them whenever we've got leftovers or need to clean out the fridge.
Tasty Ingredients
- Sourdough bread: Has a chewy crust and tangy flavor—grab a loaf with sturdy slices if you can
- Soft butter: Spreads easily and gives a golden crunch—European-style is a bonus
- Colby-Jack cheese: Melts into gooey goodness—deli slices work best
- Large eggs: For creamy, soft scrambled centers—get fresh ones if possible
- Breakfast sausage: Packed with savory flavor—look for bulk sausage or good quality links
Easy Steps to Follow
- Grill It Up:
- Set your sandwiches butter side down in a hot skillet and cook until the bottom gets toasty and the cheese starts getting soft. Carefully flip, let the other side crisp up and keep an eye so the middle gets nice and melty.
- Finish and Enjoy:
- Take the sandwiches off the heat, move them to a cutting board, slice in half, and serve right away. That cheese pull is worth it.
- Stack It Together:
- Take a slice of buttered bread and put it butter side down. Add cheese, spoon on a hearty scoop of egg and sausage, layer on another slice of cheese, and top with more bread, butter side up.
- Combine Everything:
- Peel the paper towel off, add your scrambled eggs to the sausage bowl, and mix them gently so they're combined without mashing up the eggs.
- Scramble Eggs:
- Wipe out any grease from the pan, melt some butter over medium-high, pour in eggs, and let them be till they start to set. Give them a slow stir—they should be barely cooked since they'll get more heat inside the sandwich.
- Sausage Prep:
- Brown and break up your sausage in a big nonstick pan, using medium heat till there’s no pink left. Your kitchen will smell amazing by the end!
- Rest the Meat:
- Move your cooked sausage to a bowl lined with a paper towel so extra grease gets soaked up. Hang on to it for later.
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I'm definitely team Colby-Jack for this—it's got that smooth meltiness and a hint of sharp. My youngest can’t resist sneaking extra slices while we’re stacking everything and honestly, I get it.
Storage Guide
Let everything cool off completely, then wrap your sandwiches tight in plastic or foil. They'll keep in the fridge for up to three days. Want the outside crisp again? Toast them in a skillet or toaster oven. Skip the microwave, or you’ll wind up with soggy bread.
Swap Ideas
No Colby-Jack? Use Monterey Jack or sharp cheddar—it’s all good. If you don’t eat meat, plant-based sausage or extra cheese with some sautéeed mushrooms makes a great swap. A leaner bite? Try turkey sausage or just use egg whites.
How to Serve
Pair these sandwiches with a fresh fruit salad, or dish them up alongside greens or crispy potatoes for a full meal. Try a little salsa or hot sauce on the side to make things even better.
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Where this Dish Comes From
This is the breakfast spin on classic American grilled cheese, made even better with eggs and sausage. Growing up, we made cheese toasties all the time, and throwing eggs in there makes it feel that much cozier and heartier.
Common Recipe Questions
- → Is it okay to swap the bread?
Go for it! Any hearty bread like white sandwich slices, whole wheat, or multigrain works just fine. Just pick one that holds together when you stack the fillings and grill it.
- → Can I use a cheese besides Colby-Jack?
Of course! Try out cheddar, pepper jack, mozzarella, or whatever cheese melts well and makes you happy. Each one gives a slightly different taste and feel.
- → What else can I put inside for breakfast meats?
If sausage isn’t your thing, toss in crispy bacon, slices of ham, or turkey sausage. You can mix things up and use whatever’s in the fridge.
- → How about skipping meat altogether?
Totally! Leave out the sausage and pile on just the eggs and cheese, or throw in some cooked veggies for a meat-free breakfast.
- → How do I make sure my sandwiches stay warm before we eat?
Just pop the finished sandwiches on a baking sheet in a low oven, around 200°F (95°C), until everyone’s ready. They’ll stay crisp and melty inside.