Ingredients
- 6 large eggs, beaten
- 8 slices Colby-Jack cheese
- 4 tablespoons soft butter, divided
- 8 slices sourdough bread
Instructions
- In a non-stick skillet, melt 2 tablespoons of butter over medium heat. Add beaten eggs and scramble gently until just set. Remove from heat.
- Butter one side of each slice of bread. Place one slice, buttered side down, in a skillet. Top with 1 slice of cheese, a scoop of scrambled eggs, another slice of cheese, and a second slice of bread (buttered side up).
- Cook each sandwich over medium heat for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted.
- Let the sandwich rest for 1 minute before cutting in half. Serve warm.
Notes
- Try different cheeses like pepper jack, Swiss, or mozzarella for variety.
- Add veggies like sautéed spinach, tomatoes, or mushrooms.
- Mix a splash of cream into eggs for extra richness.
- Lightly toast bread before assembling for extra crunch.
- Cut into quarters for mini brunch sliders.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 240mg
