The Mexican Breakfast in a Burger
Servings
Prep Time
Cook Time
The Mexican Breakfast in a Burger
Ingredients
-
1
package
(32 ounces) Johnsonville® Brat Grillers
-
2
tablespoons
vegetable oil
-
3
cups
frozen shredded has brown potatoes
-
1 to 2
green chilies, roasted, peeled, seeded and chopped
-
2
cloves
garlic, minced
-
6
English muffins, split
-
3
tablespoons
butter, softened and divided
-
6
eggs
-
6
slices
Asadero cheese or Monterey Jack cheese
-
Season to taste with salt and pepper
Directions
Preheat grill to medium.
In a nonstick skillet, heat oil over medium heat.
Add potatoes to skillet. Spread in an even layer.
Cook 6-7 minutes.
Turn and cook 3-4 more minutes; set aside and keep warm.
Meanwhile, place sausage patties on grill and prepare according to package directions.
In a small bowl, combine green chilies and garlic; set aside.
In a nonstick skillet, melt 1 tablespoon butter over medium-high heat.
Break eggs and slip into pan, one at a time.
Reduce heat to low.
Cook slowly until whites are completely set and yolks begin to thicken.
With a nonmetal spatula, carefully turn eggs and cook to desired doneness.
Season with salt and pepper.
Spread butter on cut surfaces of English muffins and toast on grill.
Remove cooked patties from grill.
To assemble, place patty on bottom half of English muffin.
Top with egg, hash browns, green chili mixture and muffin top. Serve.
