This Breakfast Grilled Cheese elevates a classic sandwich into a hearty, flavorful morning meal.
Fluffy scrambled eggs, savory sausage, and a melty blend of Wisconsin cheeses are stacked between golden, buttery sourdough slices, creating a comforting and satisfying bite.
Arugula adds a peppery freshness that balances the richness, while the combination of eggs and sausage delivers high-quality protein for sustained energy.
Using a variety of cheeses provides a mix of good fats and calcium without being overly heavy.
Quick to assemble and cooked entirely on the stovetop, this sandwich is ideal for busy mornings or weekend brunches.
The recipe is versatile for meal prep; extra scrambled eggs and sausage can be stored for easy assembly later, making it a convenient and indulgent option for households seeking a protein-packed, flavorful breakfast that keeps everyone energized.
Must-Have Tools for Perfect Results
Nonstick Skillet (All-Clad or T-fal)
Perfect for cooking eggs and browning bread without sticking. Its even heat distribution ensures consistent results every time.
Whisk
Combines eggs and water smoothly to create light, fluffy scrambled eggs. Essential for sauces, batters, and general mixing in the kitchen.
Spatula (Silicone or Heat-Resistant)
Gently folds eggs and flips sandwiches without breaking them. A versatile tool for sautéing, scraping, and flipping foods.
Box Grater or Shredder
Quickly shreds multiple cheeses to ensure even melting in the sandwich. Useful for prepping cheese, vegetables, or zesting citrus.
Cutting Board
Provides a stable surface for slicing bread, arranging sandwiches, and prepping ingredients. Durable boards protect counters and simplify cleanup.
25-Minute Breakfast Grilled Cheese
Equipment
- 1 nonstick skillet
- 1 whisk
- 1 Spatula
- 1 Box Grater
- 1 cutting board
Ingredients
- ½ pound breakfast sausage mild or country-style
- 6 large eggs
- 1½ tablespoons water
- 4 tablespoons butter divided
- ½ teaspoon Crazy Salt or preferred seasoning
- 4 ounces Wisconsin Colby cheese shredded
- 4 ounces Wisconsin Monterey Jack cheese shredded
- 2 ounces Wisconsin Cotija cheese shredded or crumbled
- 1 loaf sliced sourdough bread
- 1 large handful arugula or baby spinach
Instructions
- Cook the Sausage: Place a large nonstick skillet over medium-high heat and add the breakfast sausage. Use a spatula to break it into small crumbles as it cooks, stirring occasionally to ensure even browning. Once fully cooked and golden, transfer the sausage to a paper-towel-lined bowl to drain excess fat. This step develops rich flavor and ensures the sausage is ready to be folded into the eggs later.
- Prepare the Eggs: Crack the eggs into a medium-sized bowl and add the water. Whisk vigorously until the mixture is smooth and slightly frothy. This incorporates air, resulting in light and fluffy scrambled eggs. Season with Crazy Salt or your preferred seasoning to enhance the flavor. Set aside while preparing the skillet for cooking.
- Scramble the Eggs: Melt half of the butter in a clean skillet over medium heat, swirling to coat evenly. Pour in the egg mixture, allowing the butter to move to the edges of the pan. Let the eggs cook undisturbed for 1–2 minutes until they begin to set, then gently fold with a spatulaRemove from heat while still slightly wet—the eggs will continue cooking and stay moist once combined with the sausage.
- Combine Eggs and Sausage: Add the cooked sausage to the scrambled eggs in the skillet or in the bowl, gently folding to combine without breaking up the eggs too much. This ensures every bite has a balanced mix of savory sausage and tender eggs. Adjust seasoning if needed, then transfer to a clean bowl for assembly.
- Assemble the Sandwich: Butter one side of each slice of sourdough bread. Place a slice buttered-side down on the skillet, sprinkle with a portion of the shredded cheese, and top with about ½ cup of the egg-sausage mixture. Layer additional cheese and arugula over the eggs, then place the second slice of bread on top, buttered-side up. Cover the pan with a lid to allow the cheese to melt evenly while the bread turns golden brown. Flip carefully and cook until the second side is crisp and fully melted.
- Serve and Enjoy: Once the sandwich is golden brown on both sides and the cheeses are melted, transfer it to a cutting board. Slice in half and serve immediately while warm. Repeat the process for remaining sandwiches, adjusting heat if needed to prevent burning. Enjoy a protein-rich, indulgent breakfast sandwich that’s crispy, cheesy, and packed with flavor.
Notes
- Use fresh, high-quality sausage for the best flavor; mild or country-style both work.
- Whisk eggs thoroughly with water to achieve fluffy, tender scrambled eggs.
- Keep the heat medium to medium-low when melting the cheese to avoid burning the bread.
- Covering the skillet while cooking helps steam the cheese, ensuring a fully melted, gooey center.
- Leftover scrambled eggs and sausage can be stored separately for quick assembly the next morning.
Chef’s Secrets for Perfect Sandwiches
The secret to a perfect Breakfast Grilled Cheese is balancing crispy bread with creamy, melty interiors.
Buttering the bread evenly and maintaining medium heat ensures golden, crisp slices without burning.
Whisking the eggs with water incorporates air, creating fluffy scrambled eggs that pair seamlessly with the savory sausage.
Mixing several cheeses gives a rich, complex flavor and smooth melt. Adding arugula or spinach just before closing the sandwich adds a fresh, slightly peppery bite that brightens the dish.
Covering the skillet during cooking traps heat, melts the cheese uniformly, and keeps the eggs tender.
Following these techniques guarantees a satisfying sandwich every time.
Serving Suggestions for Any Occasion
This sandwich is versatile and works for weekday breakfasts, leisurely brunches, or hearty weekend meals.
Serve with fresh fruit, hash browns, or roasted potatoes for a complete morning plate.
Pair it with coffee, fresh juice, or a light herbal tea to balance the richness.
For gatherings, assemble sandwiches on a platter and slice in halves or quarters to share.
It also makes a convenient, handheld option for breakfast on the go, perfect for busy mornings or meal prep.
Storage Tips to Preserve Freshness
For best results, consume these sandwiches immediately while the bread is crisp and the cheese melty.
If storing leftovers, separate the scrambled eggs and sausage from the bread to maintain texture.
Keep components in airtight containers in the fridge for up to two days.
To reheat, assemble the sandwich and warm gently in a skillet or toaster oven to restore crispiness and melt the cheese.
Avoid microwaving directly on bread, as it can make it soggy.
Freezing is possible if the sandwiches are individually wrapped; thaw overnight in the fridge before reheating for optimal flavor.
Frequently Asked Questions
1. Can I use other types of sausage?
Yes! Mild, spicy, or country-style sausage all work. Adjust seasoning to taste based on sausage spiciness.
2. Can I make this vegetarian?
Absolutely! Substitute sausage with sautéed vegetables, plant-based sausage, or tempeh for a protein-rich alternative.
3. What cheeses work best?
A mix of Colby, Monterey Jack, and Cotija offers meltiness and flavor. Cheddar or mozzarella can also be used.
4. Can I prep components ahead?
Yes, cook eggs and sausage in advance and store separately. Assemble and grill sandwiches when ready to serve.
5. How can I prevent soggy bread?
Use medium heat and butter the bread evenly. Covering while cooking melts the cheese without steaming the bread excessively..
This recipe has been adapted and simplified from the original version by barefeetinthekitchen. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
