In a large non-stick skillet, cook and crumble the ground breakfast sausage until it is no longer pink. Transfer the cooked sausage to a medium bowl lined with paper towels and set aside. Wipe out the skillet with a paper towel.

In the same skillet, melt 2 tablespoons of butter over medium-high heat. Pour the beaten eggs into the pan. Once they start to set, gently stir to scramble the eggs until most of the liquid is gone. Remove the pan from heat.

Remove the paper towel from under the sausage, keeping the sausage in the bowl. Add the scrambled eggs to the bowl with the sausage and stir gently to combine.

Wipe the skillet again with a paper towel and heat over medium heat.

Butter one side of each slice of bread. Place one slice of bread in the skillet, butter side down. Top it with one slice of Colby-Jack cheese.

Spoon about ½ cup of the sausage-egg mixture over the cheese. Then add another slice of cheese, followed by another slice of buttered bread with the butter side facing up.

Cook the sandwich until it turns golden brown, about 3-4 minutes. Carefully flip it over and cook the other side until golden brown.

Remove the sandwich to a cutting board. Cut it in half if you like. Repeat the process with the remaining ingredients. Serve immediately.