Breakfast Grilled Cheese

Name: Breakfast Grilled Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 links breakfast sausage; 2 tablespoons unsalted butter; 4 large eggs; ¼ cup half and half; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 4 lices whole wheat bread; 1 cup shredded cheddar cheese

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5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Course
Breakfast

Breakfast Grilled Cheese

Iris Warren

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The PERFECT excuse to have grilled cheese for breakfast – with scrambled eggs, sausage and of course, ooey gooey melted cheese!

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Ingredients

Servings

1 tablespoon olive oil
4 links breakfast sausage casing removed
2 tablespoons unsalted butter
4 large eggs lightly beaten
¼ cup half and half
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter at room temperature
4 lices whole wheat bread
1 cup shredded cheddar cheese

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Instructions

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.

Notes

*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.