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.