Egg, Bacon, and Sausage Breakfast Sandwiches
ready in 45 min.
- For Home Fries
- 3 russet potato (peeled; cubed; rinsed and drained well)
- 3 Tbsps butter
- 1 clove garlic cloves (peeled and minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
For Home Fries:
Melt butter in a large skillet, set over medium heat. Add the potatoes and spread evenly in a single layer. Cover and cook for about 4 to 6 minutes. Season with garlic, salt and pepper; stir to coat. Cover and cook for another 12 to 15 minutes, turning occasionally.
Remove cover, increase heat to medium-high and cook for 5 to 10 minutes, or until potatoes are golden brown and tender, stirring frequently.
Adjust seasoning if necessary. Divide among plates and serve with breakfast sandwich.
For Breakfast Sandwich:
Heat oil in a large nonstick skillet, set over medium-high heat. Cook sausage patties, for 2 minutes per side, or until golden brown and cooked through. Drain on paper towels and keep warm.
Cook bacon in skillet until crispy. Transfer to paper towels to drain.
Pour grease from skillet. Gently whisk eggs, milk and salt and pepper together. Pour scrambled eggs into egg rings and cook until eggs set, turning once.
Assemble sandwich, place a sausage patty on the bottom cut side of the biscuit, followed by egg, bacon and cheese. Cover with remaining biscuit tops.