Ultimate Tailgating Breakfast Sandwiches | Napier Outdoors Ultimate Tailgating Breakfast Sandwiches | Napier Outdoors

Ultimate Tailgating Breakfast Sandwiches

CategoryDifficultyBeginner

The perfect way to warm up on a chilly morning, with warm eggs, cheese, crispy hash browns and bacon, all on a warm English Muffin!

Tailgating-Breakfast-Sandwiches

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 1 lb bacon
 12 eggs
 ¾ cup milk
 1 tsp salt
 black pepper to taste
 20 oz package refrigerated hashbrowns
 12 cheddar cheese
 12 English Muffins

1

Preheat oven to 350 degrees.

2

Cook the bacon in either the oven (at 400 degrees for 15 minutes) or in a skillet until crisp. Drain on a paper towel lined plate, but do not discard the grease!

3

Place the grease into a large cast iron skillet, or heavy bottomed skillet (mine is 12 inches) and heat over medium heat. Add the refrigerated hashbrowns and press into an even layer. Let cook for 6 to 7 minutes, until golden brown, then flip over in sections and cook an additional 3 to 4 minutes, or until cooked through. Season the hashbrowns with salt and pepper according to your preference.

4

Meanwhile whisk together the eggs, milk 1 tsp salt and 1/4 tsp black pepper in a bowl. Lightly coat a 9x13” cake pan or casserole dish with non-stick spray and pour the egg mixture in. Bake for 7 minutes, then gently stir the eggs in the pan, turning the sides over and pulling up the bottom layer of cooked eggs. Return to the oven and cook for an additional 5 minutes. Stir one more time and cook for an additional 3 minutes, or until the eggs are mostly set. The eggs will continue to cook once taken out of the oven, so don’t over cook them. Cut the eggs into 12 equal squares.

5

Assemble your breakfast sandwiches on top of the Thomas English Muffins: cheese, hashbrowns, egg, bacon, top bun. Enjoy now, or keep reading to make sandwiches portable.

6

Wrap the sandwiches halfway in parchment paper so the bottom is covered, but the top is open. Place, open side up in a foil container and then cover the container with foil. Keep the sandwiches chilled until ready to serve. To reheat, simply place the covered trays on a grill over medium heat. Cover and cook for 5 to 10 minutes or until the sandwiches are heated through. Enjoy

Source: https://iwashyoudry.com/ultimate-tailgating-breakfast-sandwiches/ 

Ingredients

 1 lb bacon
 12 eggs
 ¾ cup milk
 1 tsp salt
 black pepper to taste
 20 oz package refrigerated hashbrowns
 12 cheddar cheese
 12 English Muffins

Directions

1

Preheat oven to 350 degrees.

2

Cook the bacon in either the oven (at 400 degrees for 15 minutes) or in a skillet until crisp. Drain on a paper towel lined plate, but do not discard the grease!

3

Place the grease into a large cast iron skillet, or heavy bottomed skillet (mine is 12 inches) and heat over medium heat. Add the refrigerated hashbrowns and press into an even layer. Let cook for 6 to 7 minutes, until golden brown, then flip over in sections and cook an additional 3 to 4 minutes, or until cooked through. Season the hashbrowns with salt and pepper according to your preference.

4

Meanwhile whisk together the eggs, milk 1 tsp salt and 1/4 tsp black pepper in a bowl. Lightly coat a 9x13” cake pan or casserole dish with non-stick spray and pour the egg mixture in. Bake for 7 minutes, then gently stir the eggs in the pan, turning the sides over and pulling up the bottom layer of cooked eggs. Return to the oven and cook for an additional 5 minutes. Stir one more time and cook for an additional 3 minutes, or until the eggs are mostly set. The eggs will continue to cook once taken out of the oven, so don’t over cook them. Cut the eggs into 12 equal squares.

5

Assemble your breakfast sandwiches on top of the Thomas English Muffins: cheese, hashbrowns, egg, bacon, top bun. Enjoy now, or keep reading to make sandwiches portable.

6

Wrap the sandwiches halfway in parchment paper so the bottom is covered, but the top is open. Place, open side up in a foil container and then cover the container with foil. Keep the sandwiches chilled until ready to serve. To reheat, simply place the covered trays on a grill over medium heat. Cover and cook for 5 to 10 minutes or until the sandwiches are heated through. Enjoy

Ultimate Tailgating Breakfast Sandwiches

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