Instructions
Step 1: In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Drain any excess grease and set aside.
Step 2: In the same skillet or a clean nonstick pan, scramble the beaten eggs with a pinch of salt and pepper until just set. Remove from heat.
Step 3: Butter one side of each slice of bread. On the unbuttered side, layer one slice of cheese, a spoonful of scrambled eggs, some cooked sausage, and another slice of cheese. Top with another slice of bread, buttered side out.
Step 4: Heat a skillet or griddle over medium-low heat. Place the assembled sandwiches in the pan and cook until the bread is golden brown and the cheese is melted, about 3–4 minutes per side. Press lightly with a spatula for even browning.
Step 5: Remove from heat, slice in half, and serve hot.
Storage Information
These sandwiches are best fresh, but you can refrigerate leftovers wrapped in foil for up to 2 days. Reheat in a skillet or toaster oven to restore crispness. Freezing is not recommended as the texture may become soggy upon reheating.
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