August Recipes

Breakfast Bratwurst Sandwich

Breakfast Bratwurst Sandwich
Hands On:
40 minutes
Total Time:
55 minutes
Serves:
4

Ingredients

  • 4 Hy-Vee frozen potato patties
  • 4 (4-oz.) Hy-Vee bacon Cheddar bratwurst burgers
  • 1 small tomato, sliced
  • ¼ cup Hy-Vee plain Greek yogurt
  • 1 tsp fresh lime juice
  • 4 Hy-Vee large eggs
  • 2 tbsp water
  • 1 tbsp fresh chives, chopped
  • 1 tbsp Hy-Vee salted butter
  • 4 Hy-Vee plain English muffins, split and toasted
  • ¼ cup apple-maple bacon jam
  • 4 slice(s) Hy-Vee Country Smokehouse thick-sliced bourbon & brown sugar slab bacon, halved crosswise and cooked
  • 1 cup baby spinach, lightly packed
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Preparation

1
Preheat oven to 450°. Spread potato patties on a large rimmed baking sheet. Bake 7 minutes; flip. Bake an additional 7 to 8 minutes or until golden brown and crispy. Remove from oven; cool slightly.
2
Meanwhile, spray a large grill pan with nonstick spray; heat over medium-high heat. Add bratwurst burgers; cook 8 to 10 minutes or until burgers reach 165°, turning halfway through. Remove burgers from grill pan; loosely cover with foil and let rest 2 minutes.
3
Place tomato slices on paper towels to drain. Stir together yogurt and lime juice in a small bowl; set aside.
4
For egg patty, whisk together eggs, water, and chives in a medium bowl until combined. Heat butter in a medium nonstick skillet over medium heat. Pour in egg mixture; gently stir with a silicone spatula until egg mixture begins to set. Stop stirring and use spatula to carefully lift the cooked edge of egg mixture; tilt skillet so runny egg mixture can flow underneath towards the middle. Cook 1 to 2 minutes more or until set. Transfer egg patty to a cutting board and cut into fourths.
5
To assemble, top English muffin bottoms with potato patties, bratwurst burgers, jam, egg portions, bacon, spinach, tomato slices, and yogurt mixture. Place remaining English muffins on top, cut sides down.

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