Ultimate Tailgating Breakfast Sandwiches
Try this Ultimate Tailgating Breakfast Sandwiches recipe, or contribute your own.
Try this Ultimate Tailgating Breakfast Sandwiches recipe, or contribute your own.
- Carbohydrate 85.9515263155444 g
- Cholesterol 738.042811615216 mg
- Fat 334.439836786279 g
- Fiber 0.0441666666666667 g
- Protein 190.7519649249 g
- Saturated Fat 150.290457370271 g
- Serving Size 1 1 recipe (2440g)
- Sodium 7480.5577754942 mg
- Sugar 85.9073596488777 g
- Trans Fat 29.6299304281085 g
- Calories 4128 calories
Step-by-step
- Preheat oven to 350 degrees.
- 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!
- 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.
- Meanwhile whisk together the eggs, milk 1 tsp salt and ¼ 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.
- 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.
- 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
Crisp English muffin crusts enclose a dense stack of folded eggs, melted cheddar, salty bacon, and bound potato cakes that hold their structural integrity under heavy transport conditions. While individual morning sandwiches are typically cooked à la minute, scaling the concept to feed a crowd requires thermal management across multiple components.
- Bake bacon at 400 degrees Fahrenheit for precisely 15 minutes on a sheet pan to render maximum fat without burning.
- Utilize the residual rendered animal fat to crisp refrigerated hashbrowns in a 12-inch cast-iron skillet, pressing the potatoes into a uniform layer that develops a deep golden crust after six to seven minutes.
- Bake the egg and milk mixture in a 9x13-inch pan, interrupting the heat at intervals to stir the curds so they remain tender rather than rubbery.
- Remove the eggs from the oven while slightly wet because residual carryover heat finishes the coagulation process inside the pan.
- Wrap finished assemblies halfway in parchment before sealing them inside foil containers for grill reheating.
Grilling wrapped sandwiches over indirect medium heat for five to ten minutes warms the interior cheese without scorching the bread. Maintaining this steady, controlled thermal environment prevents the bottom muffins from becoming soggy during transport.
