I’m thrilled to share this quick and savory Breakfast Grilled Cheese with Eggs that brings together melty cheddar, fluffy scrambled eggs, and crisp bread in just 12 minutes. It’s my favorite way to jumpstart the day when I want something hearty but fuss-free.

Why You’ll Love This Recipe

I love how this sandwich comes together so fast—no waiting in line at a brunch café when I can have breakfast perfection at home in under quarter of an hour. Cooking the sausage first builds a savory base, then scrambling the eggs right in the same pan keeps clean-up to a minimum. I layer extra cheese on both slices of bread so it seeps into every nook and cranny, then grill the sandwich in butter until the crust is golden and the cheese is gloriously gooey. It’s satisfying, protein-packed, and so customizable that I never tire of making it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ pound ground breakfast sausage

• 6 large eggs, beaten

• 6 slices sharp cheddar cheese

• 6 slices sturdy sandwich bread (such as sourdough or country white)

• 2 tablespoons butter, softened

• Salt and freshly ground black pepper, to taste

• Optional add-ins: 4 strips cooked bacon, tomato slices, or chopped chives

Directions

1. Cook the sausage. I heat a nonstick skillet over medium heat, add the ground sausage, and break it up with a spatula. Once it’s browned and cooked through (about 4 minutes), I transfer it to a paper-towel–lined plate.

2. Scramble the eggs. In a small bowl, I whisk the beaten eggs with a pinch of salt and pepper. Using the same skillet over medium-low heat, I melt a little butter, pour in the eggs, and gently stir until they form soft curds. I remove the eggs and set them aside.

3. Butter the bread. While the eggs rest, I spread butter on one side of each bread slice.

4. Assemble the sandwiches. I place three slices of bread butter-side down on the skillet, top each with one slice of cheese, divide the sausage and scrambled eggs evenly, add another cheese slice, and finish with the remaining bread slices, butter-side up.

5. Grill until golden. I cook each sandwich 2–3 minutes per side over medium heat, pressing gently with a spatula, until the bread is crisp and the cheese has melted.

6. Serve immediately. I cut each sandwich in half on the diagonal and dig in right away.

Servings and timing

• Prep Time: 5 minutes

• Cook Time: 7 minutes

• Total Time: 12 minutes

• Yield: 3 sandwiches

Variations

• I sometimes swap out the cheddar for pepper jack and add jalapeño slices for a spicy kick.

• To make it vegetarian, I replace the sausage with sautéed mushrooms and spinach.

• For extra richness, I stir a tablespoon of cream cheese into the scrambled eggs.

• I’ve also made mini versions using slider buns and just two eggs per sandwich for party appetizers.

storage/reheating

I don’t recommend storing these sandwiches long—they’re best fresh and crisp. But if I have leftovers, I wrap them tightly in foil and refrigerate for up to 1 day. To reheat, I unwrap and warm them in a 350°F (175°C) oven for 5–7 minutes until the cheese softens again. Microwaving makes the bread soggy, so I avoid that.

FAQs

What’s the best way to prevent the bread from burning?

I always use medium heat and watch the first side closely—if it’s browning too fast, I lower the heat slightly and press gently with the spatula to encourage even toasting.

Can I make these ahead and freeze them?

Yes. I assemble the cooled sandwiches, wrap each in plastic wrap and foil, and freeze for up to 2 weeks. To reheat, I unwrap the foil, place the sandwich on a baking sheet, and bake at 350°F (175°C) for about 15 minutes, flipping halfway.

How do I get extra-fluffy scrambled eggs?

I add a splash of milk or cream to the beaten eggs and cook them slowly over low heat, stirring gently until they’re just set but still soft.

What bread works best for grilled cheese sandwiches?

I prefer country-style, sourdough, or any sturdy bread with a light crust. It holds up to the fillings and crisps beautifully without getting too hard.

Can I use precooked breakfast sausage?

Absolutely. If you have cooked sausage patties or links, I chop them into small pieces and warm them in the skillet before adding the eggs and assembling.

Conclusion

I hope you enjoy this Breakfast Grilled Cheese with Eggs as much as I do—it’s one of my go-to recipes for fueling busy mornings with minimal effort and maximum flavor. Feel free to experiment with your favorite cheeses, breads, and add-ins until it’s just perfect for you!

Breakfast Grilled Cheese with Eggs

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• Author: Evee
• Total Time: 12 minutes
• Yield: 3 sandwiches
• Diet: Halal

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Description

A quick and savory Breakfast Grilled Cheese with eggs, combining melty cheddar, fluffy scrambled eggs, and crisp bread in under 12 minutes for a hearty, fuss-free morning meal.

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Ingredients

½ pound ground breakfast sausage

6 large eggs, beaten

6 slices sharp cheddar cheese

6 slices sturdy sandwich bread (sourdough or country white)

2 tablespoons butter, softened

Salt and freshly ground black pepper, to taste

Optional add-ins: 4 strips cooked bacon, tomato slices, or chopped chives

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Instructions

1. Cook the sausage: In a nonstick skillet over medium heat, add sausage and break up with a spatula; cook until browned and through, about 4 minutes. Transfer to a paper-towel-lined plate.
2. Scramble the eggs: Whisk eggs with salt and pepper. In the same skillet over medium-low, melt a little butter, pour in eggs, and gently stir until soft curds form. Remove and set aside.
3. Butter the bread: Spread softened butter on one side of each slice of bread.
4. Assemble sandwiches: Place three slices butter-side down in skillet. Top each with one cheese slice, divide sausage and eggs evenly, add another cheese slice, then top with remaining bread slices, butter-side up.
5. Grill until golden: Cook each sandwich 2–3 minutes per side over medium heat, pressing gently, until bread is crisp and cheese is melted.
6. Serve: Cut sandwiches in half diagonally and serve immediately.

Notes

Use medium heat to avoid burning the bread while ensuring cheese melts.

Press gently with a spatula during grilling for even contact and melt.

Cook eggs slowly over low heat for extra-fluffy curds.

Customize with bacon, tomato, or chives for added flavor and texture.

Serve immediately—sandwiches lose crispness if left to sit.

• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Category: Breakfast
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 820 kcal
• Sugar: 2 g
• Sodium: 1100 mg
• Fat: 50 g
• Saturated Fat: 24 g
• Unsaturated Fat: 25 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 37 g
• Cholesterol: 507 mg