This recipe is presented by Eggland’s Best.

When you’re tired, out of time, or just want the comfort of simplicity, brinner (breakfast for dinner), is a welcome solution.

This isn’t any old grilled cheese, though. The sausage and egg pack an extra protein punch.

  • Yield: 4 servings
  • Difficulty: Easy
  • Total: 25 mins
  • Active: 25 mins

Ingredients (5)

  • 1/2 stick (1/4 cup) Land O Lakes Butter with Olive Oil & Sea Salt
  • 6 large Eggland’s Best eggs, lightly beaten
  • 1/2 cup pre-cooked hot or Italian sausage crumbles
  • 8 slices Italian bread
  • 8 slices Land O Lakes Deli American Cheese


  1. Melt 1 tablespoon of butter with the olive oil and salt in a 10-inch nonstick skillet until it’s sizzling.
  2. Add the eggs and sausage crumbles.
  3. Cook over medium heat, gently lifting and lightly stirring the eggs and sausage with spatula to allow the uncooked portion to flow underneath, for 4-5 minutes or until set.
  4. Remove the egg mixture from the skillet; keep warm.
  5. Carefully wipe out the skillet with a paper towel and spread about 1 teaspoon of the Land O Lakes Butter with Olive Oil & Sea Salton on 1 side of each bread slice.
  6. Assemble the sandwiches by topping 1 slice bread, buttered-side down with 1 slice of American cheese, 1/4 of the cooked egg mixture, 1 slice of American cheese, and 1 slice of bread, buttered-side up.
  7. Heat the skillet over medium heat.
  8. Place 2 sandwiches into the skillet; cooking for 4-6 minutes or until golden brown and the cheese is melted (flip only once).
  9. Remove the sandwiches from the skillet and keep warm while cooking the remaining sandwiches.