Breakfast Sausage 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 SAUSAGE GRILLED CHEESE

Steps:

• Coat a skillet with cooking spray and heat over medium heat. Cut sausage links in half lengthwise and place in skillet. Cook for 2 minutes or until heated through. Move links to the side of skillet.
• Butter one side of each slice of bread. Place one slice in skillet, butter side down. Layer with one slice cheese, sausage, apple, a second slice of cheese and a second bread slice, butter side up. Cover and cook for 2-3 minutes on each side or until golden brown and cheese is melted.

GRILLED EGG-AND-CHEESE-STUFFED BREAKFAST FATTY

Steps:

• Fill a medium saucepan halfway with water. Bring to a rolling boil and gently add the whole eggs. Boil for 9 minutes then immediately transfer to a bowl of icy water to stop the cooking. Let the eggs cool completely, then peel and set aside.
• Place a large piece of parchment on your work surface. Arrange 8 bacon slices horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 7 slices and stretching each slightly to make it the length of the 8 slices, weave the bacon in an over-under pattern to create a woven lattice design.
• Turn the parchment paper so that one of the short sides is in front of you. Using your hands, spread and press half the sausage in an even layer over the bacon. Next, lay 4 slices of ham on top of the sausage, overlapping the pieces slightly and leaving a 1-inch border around the edge between the sausage and ham. Cover the ham with the American cheese slices in a single layer, overlapping the cheese slightly if needed. Cover the cheese with another layer of ham.
• Arrange the remaining sausage lengthwise in the center of the ham. Press it into a 5-by-9-inch rectangle positioned crosswise across the center of the ham (the longer side of the sausage rectangle should be in front of you). Put the eggs in a line down the center of the sausage rectangle, so that the tips are touching. Fold the sausage rectangle up and over the top of the eggs so they are encased. Using the parchment under the bacon as a guide, wrap the layered meat around the egg-filled sausage to form a roll; arrange with the seam on the bottom and shape the roll to be as round of a cylinder as possible. Wrap the parchment paper tightly around the rolled meat, transfer to a baking sheet and wrap in plastic wrap. Chill for at least 1 hour and up to overnight.
• Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Place the meat roll seam-side down over the indirect heat side of the grill. Cover and cook until the bacon is browned, about 20 minutes. Turn the roll and cook seam-side up until golden all over and cooked through, about 20 minutes more. Transfer the roll to the direct heat side of the grill and cook, turning the roll once, so the bacon crisps, 1 to 2 minutes per side. Transfer the roll to a cutting board and let rest for 5 to 7 minutes. Cut into thick slices and serve sandwiched in the cinnamon rolls.

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.

HOMEMADE GRILLED BREAKFAST SAUSAGE PATTIES

Steps:

• Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
• Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
• Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Slice seasoned pork into twelve 1/2-inch thick patties.
• Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BREAKFAST GRILLED CHEESE MELT

Steps:

• Preheat a griddle or skillet to medium low heat.
• Take two slices of bread and spread 1/2 Tablespoon of the Chipotle Aioli Mayo on each piece.
• Place two pieces (or one, depending on how big your sour dough bread slices are) of provolone cheese, and pepper jack cheese, and place two slices, on each piece of sauced bread.
• Place a scoop of scrambled eggs and two slices of bacon on one of the slices. Top with green bell pepper and salt and pepper.
• Place your other slice of bread with cheese on sauce, on top, completing the sandwich.
• Spray your griddle or skillet with a butter or oil based spray, and place your sandwich on top.
• Grill each side for about 2-3 minutes, or until golden brown and the cheese begins to melt.
• Flip and do the same on the other side.
• Remove from the heat, once both sides are cooked, cut into triangles, and dig in.