Tailgate English Muffin Sandwiches

12 Servings
15 Prep Time
25 Cook Time

Fuel up with this delicious breakfast before cheering on your team.

Eggs

Ingredients

12 Thomas’® Original English Muffins, split
1 lb of bacon
12 eggs
¾ cup of milk
1 tsp of salt
black pepper to taste
1 (20 oz) package refrigerated hashbrowns
12 slices of cheddar cheese
1/3 cup of cayenne pepper sauce
4 oz blue cheese
8 oz pepper jack cheese, shredded
2 cups Pimento cheese
1 bunch of green onions

Directions

Preheat oven to 350°.. Heat a frying pan, cook the bacon until crisp and then place on a paper towel-lined-plate. Pour the excess grease into a large cast-iron skillet. Add hashbrowns to the skillet in an even layer and cook for 6-7 minutes before flipping. Cook the alternate side an additional 3-4 minutes until golden brown and season with salt and pepper. In a medium bowl, whisk together eggs, milk, salt and pepper. Coat a 9x13 casserole dish with non-stick spray, pour in the egg mixture and place in the oven. Bake for 7 minutes before gently stirring. Cook for an additional 5 minutes. Stir one last time and put them back into the oven for 3 more minutes until the eggs are completely set. Slice eggs into 12 equal-sized squares. Split Thomas’ English Muffins and top each bottom halve with cheese, hashbrowns, egg, bacon and muffin top. Wrap and warm on a grill or stovetop.
Tailgate English Muffin Sandwiches Fuel up with this delicious breakfast before cheering on your team. 12 servings 12 Thomas’® Original English Muffins, split 1 lb of bacon 12 eggs ¾ cup of milk 1 tsp of salt black pepper to taste 1 (20 oz) package refrigerated hashbrowns 12 slices of cheddar cheese 1/3 cup of cayenne pepper sauce 4 oz blue cheese 8 oz pepper jack cheese, shredded 2 cups Pimento cheese 1 bunch of green onions Preheat oven to 350°.. Heat a frying pan, cook the bacon until crisp and then place on a paper towel-lined-plate. Pour the excess grease into a large cast-iron skillet. Add hashbrowns to the skillet in an even layer and cook for 6-7 minutes before flipping. Cook the alternate side an additional 3-4 minutes until golden brown and season with salt and pepper. In a medium bowl, whisk together eggs, milk, salt and pepper. Coat a 9x13 casserole dish with non-stick spray, pour in the egg mixture and place in the oven. Bake for 7 minutes before gently stirring. Cook for an additional 5 minutes. Stir one last time and put them back into the oven for 3 more minutes until the eggs are completely set. Slice eggs into 12 equal-sized squares. Split Thomas’ English Muffins and top each bottom halve with cheese, hashbrowns, egg, bacon and muffin top. Wrap and warm on a grill or stovetop. Tailgate English Muffin Sandwiches
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