Iconic Breakfast Sandwich

 

Ingredients: 

4 Applegate chicken and maple breakfast sausage patties

8 slices of Maplewood smoked bacon

4 eggs

Shredded mozzarella cheese

1/2 bag frozen hashbrowns

4 Bay's English muffins

Butter

1-2 TBSP milk

Directions: 

1. Prepare a griddle with a little canola oil over medium high heat. Start with the hashbrowns - take 4 handfuls and place them on the griddle and flatten them out to make the shape of the english muffin. Salt and pepper. Grill and crisp, pressing down often for about 5-7 minutes each side or until crisp. 

2. While that's happening, microwave your bacon on paper towels - about 4-6 minutes. 

3. Microwave your sausage patties on paper towels. 

4. Whisk your eggs with milk, salt, pepper, and a few sprinkles of mozzarella cheese. 

5. Butter your english muffins lightly on both sides.(in and out)

6. When hashbrowns are down, set aside on plate lined with paper towel.

7. If you have a cookie cutter or ring mold the size of the english muffin, use that here for your eggs. You will have to do one at a time if you don't have multiple rings. Pour some eggs mixture in the ring mold and let it cook for about 2 min on medium heat. Carefully take the ring mold off and quickly with your spatula move any egg that seeps out. If you do this quickly, most of the egg will have stayed in one place and your little extra can be pushed back together and you will still roughly have the shape of your sandwich. Reserve eggs on a plate for assembling. (You could also microwave your eggs in small prep dishes for 2 minutes. Just make sure to spray the dishes first)

8. Clean the griddle a bit. Get a heavy cast iron pan handy. Assemble the sandwiches on the griddle over medium low heat. Bottom of muffin, cheese, sausage, egg, bacon, hashbrown, cheese, top. Get all the sandwiches assembled and then place your cast iron pan on top of the sandwiches to press them down.  2 minutes - then flip over and put the pan back on top for 2 min. DONE! 

Finally we get to eat! These are so good and so worth the effort. Yum.