The Mexican Breakfast in a Burger
The Mexican Breakfast in a Burger
Coffee has met its match when it comes to an eye-opening breakfast experience! This all-in-one taste sensation has all the right ingredients to add some spice to your mornings. Delicious eggs, English muffins, hash browns, green chilies and Mexican cheese are fantastic by itself, but when you add in Johnsonville’s Bratwurst burgers, the combination is phenomenal. Treat yourself to a delicious, portable meal with this awesome recipe!
Ingredients
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1
package
(32 ounces) Johnsonville® Brat Grillers
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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
REVIEWS
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.
