In a large non-stick skillet over medium heat, add the ground breakfast sausage. Use a spatula to crumble the meat as it cooks, allowing it to brown for about 5–7 minutes until it’s no longer pink. Once cooked, transfer the sausage to a plate and set it aside.

In the same skillet, reduce the heat to low and add 1 tablespoon of butter, letting it melt until it becomes bubbly. Pour in the beaten eggs and gently stir with a spatula for about 3–4 minutes, or until they are softly set but still creamy.

Combine the scrambled eggs with the previously cooked sausage in a mixing bowl, ensuring they are well incorporated.

Butter one side of each slice of sourdough bread generously. Place one slice butter-side down in the hot skillet, which should be on medium heat.

Layer on a slice of Colby-Jack cheese, followed by about ½ cup of the sausage and egg mixture, then another slice of cheese, and top with a second slice of buttered bread, butter-side up.

Carefully flip the sandwich after about 3–4 minutes, or once the bottom is golden brown and crispy. Cook the other side for an additional 3–4 minutes until it’s equally golden and the cheese is thoroughly melted.

Remove the grilled cheese sandwich from the skillet and let it cool slightly before cutting it in half for easier eating.

Continue the assembly and grilling process with the remaining slices of bread and filling until all the Breakfast Grilled Cheese sandwiches are made.

Serve your delicious Breakfast Grilled Cheese warm, ideally alongside fresh fruit or a light salad for a balanced meal.