Breakfast Grilled Cheese
The PERFECT excuse to have grilled cheese for breakfast paired with a cold glass of milk – with scrambled eggs, sausage and of course, ooey gooey melted cheese!
Guys, I’ll take any excuse to have grilled cheese for breakfast.
Any. Stinking. Excuse.
And when this is paired with a cold glass of milk to complement that cheesy, ooey gooey goodness, I’m having this ensemble for breakfast, lunch, dinner and all the snack times in between.
I mean, you can prep all of this beforehand and “grill” when ready to serve.
So you know the next breakfast gathering is going to be at your house. Because you’ll clearly be awarded the best host of all if you serve this to everyone.
You can even swap out the breakfast sausage for bacon. Or keep it solely eggs and cheese. You can’t lose here.
Breakfast Grilled Cheese
The PERFECT excuse to have grilled cheese for breakfast – with scrambled eggs, sausage and of course, ooey gooey melted cheese!
- 1 tablespoon olive oil
- 4 links breakfast sausage, casing removed
- 2 tablespoons unsalted butter
- 4 large eggs, lightly beaten
- 1/4 cup half and half
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, at room temperature
- 4 slices whole wheat bread
- 1 cup shredded cheddar cheese
- Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
- Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
- With a butter knife, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on work surface. Divide sausage, eggs and cheese evenly on both slices. Top with remaining slices, buttered side up.
- Heat the skillet over low heat. Add sandwiches and cover; cook, turning once with a spatula, until golden brown and the cheese has just melted, about 2-3 minutes per side.
- Slice and serve immediately.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Disclosure: This post is sponsored by got milk. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.