Preheat the Blackstone Griddle to medium heat. Cook the sausage links until browned and fully cooked, then slice them lengthwise or leave them whole and set aside. Cook the bacon until crispy and set it on a paper towel to drain excess grease.
Crack the eggs directly onto the griddle and cook them sunny-side up or over-easy, depending on your preference. Sprinkle the eggs with a pinch of Lumber Jack Breakfast Seasoning and drizzle with red and green Cholula sauce. Remove the eggs from the griddle when the whites are set, but the yolks remain slightly runny.
Spread butter on one side of each bread slice. Place the buttered side down on your work surface for assembly. On one slice of bread, layer one slice of American cheese, two fried eggs, one slice of Colby Jack cheese, the sausage links, two slices of crispy bacon, and another slice of American cheese. Top with the second slice of bread, buttered side up.
Lower the griddle heat to medium-low. Place the assembled sandwiches on the griddle. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is fully melted. If the bread browns too quickly, reduce the heat to ensure the cheese melts evenly.
Once cooked, slice the sandwiches diagonally for easier handling. Serve hot with extra Cholula sauce on the side for dipping or drizzling. Enjoy!
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