INSTRUCTIONS
- In a large non-stick skillet, cook and crumble the ground breakfast sausage until no longer pink. Transfer the cooked sausage to a medium paper towel-lined mixing bowl and set aside. Wipe out the pan with a paper towel.
- In the same skillet, melt 2 tbsp. of butter over medium-high heat. Pour the eggs into the pan. Once the eggs begin to set, gently stir making scrambled eggs, until the liquid is almost gone. Remove the pan from the heat.
- Remove the paper towel from under the sausage leaving the sausage in the bowl. Add the scrambled eggs to the bowl with the sausage and gently stir to combine. Wipe the skillet with a paper towel and heat it over medium heat.
- Butter one side of each piece of bread. Place one slice of bread into the skillet, butter side down.
- Top the bread slice with one slice of Colby-Jack cheese. Scoop about ½-cup of the sausage-egg mixture over the top of the cheese. Top the sausage-egg mixture with another slice of cheese, then another slice of buttered bread with the butter side facing up.
- Cook the bread until it begins to turn golden brown, about 3-4 minutes. Carefully flip the sandwich over and cook until golden brown on the second side.
- Remove the sandwich to a cutting board and cut it in half, if desired.
- Repeat the process with the remaining bread, cheese, and sausage-egg mixture.
- Serve immediately.
NOTES
- You can make these sandwiches with just eggs and cheese – or add your favorite cooked breakfast meat such as bacon, sausage, or ham.
- If you prefer an over-easy, over-medium, or over-hard egg, you can do that instead of scrambled!
- Try using mayo in place of the butter to brown the bread. It sounds crazy, but it is yummy!
- Sometimes, I like to add a slice or two of fresh tomato with salt and pepper! So good!
