Breakfast Grilled Cheese Food

BREAKFAST GRILLED CHEESE

Steps:

• 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 tablespoons 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 1/2-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.

BREAKFAST GRILLED CHEESE

Steps:

• Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. With a butter knife, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on work surface. Divide sausage, eggs and cheese evenly on both slices. Top with remaining slices, buttered side up. Heat the skillet over low heat. Add sandwiches and cover; cook, turning once with a spatula, until golden brown and the cheese has just melted, about 2-3 minutes per side. Slice and serve immediately.

BREAKFAST GRILLED CHEESE

Steps:

• Mix the cream cheese, cottage cheese and confectioners' sugar in a medium bowl. Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.
• Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)
• Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.

BACON AND EGG BREAKFAST GRILLED CHEESE

Steps:

• See cooking notes below.
• Beat eggs, milk, salt and pepper in bowl until blended.
• Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
• Spread remaining 2 teaspoons butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
• Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
• COOKING NOTES:.
• Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
• Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
• How long to beat is a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

BREAKFAST GRILLED CHEESE MEXICAN STYLE

Steps:

• Chop 4 cheese slices; combine with eggs and set aside.
• Saute turkey bacon and green onions in butter until onions are translucent.
• Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.
• Remove and keep warm.
• Butter all slices of bread on one side.
• Place 4 slices of bread, buttered side down, in clean skillet.
• Top each with one slice of cheese and an equal amount of scrambled eggs.
• Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
• Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.

BREAKFAST GRILLED CHEESE WITH SOFT SCRAMBLED EGGS

Steps:

• Scrambled Eggs:
• Whisk eggs and cayenne in a small bowl; season generously with salt.
• Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.
• Assembly:
• Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
• Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
• Do Ahead
• Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.