HOW TO MAKE BREAKFAST GRILLED CHEESE
The Breakfast Grilled Cheese begins with a slice of buttered sourdough bread sprinkled generously with Wisconsin colby, monterey jack, and cotija cheeses. next, add a layer of fluffy scrambled eggs and highly spiced warm breakfast sausage. finish with any other layer of the cheeses, a small handful of arugula or baby spinach, and a touch greater cheese.
Pinnacle the sandwich off with any other slice of buttered sourdough. prepare dinner till melted and gooey interior, even as crisp and lightly browned at the outside. I dare you to resist this one.
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| BREAKFAST GRILLED CHEESE |
I’m pleased to inform you that i have partnered with Wisconsin Cheese to tell you all about the 2017 Grilled Cheese Recipe Showdown! these days I’m sharing certainly one of our favorite breakfasts with you, the Breakfast Grilled Cheese.
This grilled cheese is somewhat highly spiced, a wee bit hot, and wonderfully filling. but, the mixtures for this sandwich are certainly unlimited. not partial to sausage? Use 1st Baron Beaverbrook as a substitute.
Need to virtually kick up the heat, drizzle your favourite warm sauce onto the scrambled eggs and toss gently to coat each chunk. inexperienced veggies aren’t your thing? simply bypass the veggies. (or higher but, ship them my manner!)
INGREDIENTS:
- 1/2 pound hot breakfast sausage mild or country-style breakfast sausage works fine too
- 6 eggs
- 1 1/2 tablespoons water
- 4 tablespoons butter divided
- 1/2 teaspoon Crazy Salt homemade or store-bought
- 4 ounces Wisconsin colby cheese shredded
- 4 ounces Wisconsin monterey jack cheese shredded
- 2 ounces Wisconsin cotija cheese shredded or crumbled
- 1 loaf sliced sourdough bread
- large handful arugula or baby spinach
INSTRUCTIONS:
- In a large nonstick skillet, cook and crumble the sausage over medium high heat. Transfer the cooked sausage to a paper towel lined mixing bowl. Break the eggs into a bowl. Add the water to the eggs and whisk to combine. In a large skillet over medium high heat, melt the butter and swirl to coat. Pour the egg mixture into the middle of the pan (you want the butter to move to the edges of the eggs in the pan) and cook without stirring for a minute or two. Sprinkle with crazy salt.
- Once the eggs begin to set, gently stir or fold the eggs as needed until the liquid is almost completely gone. Remove from the heat while the eggs are still slightly wet. (They will continue to cook while in the pan.) Add the cooked sausage and stir gently to combine and break up the eggs. Transfer the eggs and sausage mixture to the bowl that was holding the sausage.
- Shred the cheeses and mix them together in a bowl. Wipe out the skillet with a paper towel if needed and return to the stove. Butter 1 side of each slice of bread.
- Warm the skillet over medium heat. Place the bread buttered side down in the hot skillet. Sprinkle the bread lightly with 1-2 tablespoons of the cheese mix. Scoop about 1/2 cup of the scrambled eggs and sausage onto the bread and use the spatula to break it up a bit to cover the bread. Sprinkle generously with about 1/4 cup of cheese and layer a few pieces of arugula or spinach over the top. Add 1-2 tablespoons more shredded cheese and top with the second slice of buttered bread, buttered side on top facing out.
- Cover the pan with a lid (this helps great steam to melt the cheeses) and cook for 3-4 minutes until the cheeses start to melt, if the bread is browning too quickly, reduce the heat slightly. When the cheese begins to melt, and the bread is crisp and golden brown, slide a spatula under the sandwich and flip it over gently. Cover with the lid again to help finish melting the cheese. When the sandwich is golden brown on both sides and melted throughout, transfer to a cutting board and slice in half. Serve immediately. Repeat for each sandwich. Enjoy!
