BREAKFAST SANDWICH RECIPE
Ingredients
- 8 Swaggerty’s Farm Sausage patties cooked and drained. Cover with foil to keep warm
- 8 slices of Cinnamon Swirl Bread or Raisin Swirl Bread
- 4 eggs
- 1 ½ cups shredded potatoes for hash browns from the supermarket
- 4 to 8 cheddar cheese slices
- Salt and freshly ground black pepper
- Butter softened
- Maple syrup to drizzle when serving
Directions
- Preheat oven to 375°
- Smear slices of Cinnamon Swirl bread on both sides with softened butter. Lay slices out flat on a baking sheet. Set aside.
- Whisk together the eggs and a pinch of salt and pepper.
- Stir the shredded potatoes into the eggs.
- Scoop egg-potato mixture into a hot skillet with melted butter to create 4 patties. Cook on both sides until crisp.
- Put pan with bread slices into the oven to lightly toast.
- When egg-potato patties are done. Immediately top with slices of cheddar cheese. Set aside.
- Remove lightly toasted bread from the oven.
- To assemble sandwiches: lay four slices of bread on a flat work surface. Top each slice of bread with one of the egg-potato cheese patties. Place 2 Swaggerty’s sausage patties on each and top with second slice of toasted Cinnamon bread.
- Serve warm as a handheld sandwich or plated with a drizzle of maple syrup.