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25-Minute Breakfast Grilled Cheese

Jessica T. Brown
A savory breakfast sandwich with scrambled eggs, sausage, and melty cheeses layered on buttery sourdough with arugula.
Quick, protein-rich, and indulgent, perfect for weekday mornings, weekend brunch, or easy meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4

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 spatula
    Remove 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.