Breakfast Grilled Cheese

Diner-StylePorkStove-Top
Time :35 minutes
Yield :2 servings
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Savory breakfast sandwich with scrambled eggs, cooked bacon, sausage, and cheese on toasted bread, served with breakfast ingredients like cheese, eggs, and sausage links.

The Scoop

This is the ultimate "I have a massive day ahead of me, and I need to fuel my soul with pure comfort" solution.
Calling this "grilled cheese" is just a legal shield to hide the fact that you are executing a full-blown diner-style breakfast buffet between two slices of thick white bread.
You have sausage, bacon, fluffy eggs, and sriracha, all held together by the undisputed king of meltability: American cheese.
It is messy, it is glorious, and it is the exact reason why sweatpants were invented.
Hack it: 
Slather the outer sides of the thick bread with a thin layer of mayonnaise instead of butter for an impossibly even, golden-brown crust.
Place the American cheese slices directly against both pieces of bread, so they melt first and act as a structural glue to keep the heavy sausage and bacon from slipping out.
Remove the scrambled eggs from the heat while they are still slightly runny, as they will continue to steam and cook perfectly inside the sandwich while it toasts.
Swap the sriracha for a drizzle of hot honey if you want to lean into a trendy, sweet-and-savory breakfast profile.
Leftovers:
Chop the cold leftover sandwich into bite-sized pieces, toss them into a hot skillet to re-crisp, and wrap them in a warm flour tortilla with extra salsa.
Dice up any leftover sandwiches, place them in a small baking dish, pour over a mix of two beaten eggs and a splash of milk, and bake at 375°F (190°C) for an instant, puffy breakfast bake.
Cut the remaining sandwich into small squares, bake them at 400°F (200°C) for 5 minutes, and use them as ultra-decadent, meat-loaded croutons on top of a hot bowl of tomato soup.

Ingredients

  • 9 ounces sausage
  • 2 tablespoons butter, plus more for spreading
  • 6 medium eggs, beaten
  • salt, to taste
  • pepper, to taste
  • 4 large slices thick white bread
  • 6 slices American cheese
  • 6 slices streaky bacon, cooked
  • 2 tablespoons fresh chives
  • sriracha, to taste

Directions

  • In a large frying pan over medium heat, cook the sausage until completely browned, about 5-7 minutes. Transfer from the pan.
  • In the same pan, melt the butter and reduce the heat to low.
  • Pour the eggs into the butter and stir until large, soft curds form; slightly undercooked is best so they don't become rubbery in the sandwich.
  • Season the egg mixture with the salt and the pepper and transfer to a plate.
  • Carefully wipe the pan out with a paper towel and turn off the heat.
  • Place two slices of the bread down on a plate and spread one side of each with the butter.
  • Flip the slices over and top them each with the cheese, the sausage, the bacon, the eggs, the chives, the sriracha, and the remaining bread slices, spreading the butter over top each slice.
  • Transfer one sandwich at a time to the pan and fry over medium heat until one side is golden-brown.
  • Carefully flip the sandwich, ensuring the filling doesn't fall out, and fry until the other side is golden-brown.
  • Repeat the frying process with the remaining sandwich.
  • Serve.
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