Tailgating Breakfast Sandwiches (6 bacon sandwiches/6 brat sandwiches)
12 slices bacon
6 brat patties
1 cup whole milk
1 teaspoon salt
¼ teaspoon pepper
12 frozen hash brown patties
12 slices American cheese
12 English muffins
Cook bacon in a 400-degree F. oven on a large baking sheet, covered in aluminum foil, for about 15-20 minutes. When bacon is crisp, remove from baking sheet and drain on a plate, covered in paper towels. Reserve about 2 tablespoons of the bacon grease.
Reduce oven temperature to 375-degrees F. and bake frozen hash brown patties on a baking sheet until cooked through, turning once halfway through cooking time. Remove from baking sheet and let cool. Set aside.
In a large skillet, add reserved bacon grease, and cook brat patties, turning once, until cooked through. Remove to a plate covered in paper towels to drain.
In a large bowl, whisk together the eggs, milk, 1 teaspoon salt, and ¼ teaspoon pepper. Lightly coat a 9 x 13-inch baking dish with cooking spray. Pour the egg mixture into baking dish. Place on lower rack in oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, about 20-25 minutes. Cool completely. When cool, cut into 12 equal squares. Set aside.
Assemble your breakfast sandwiches on top of the English muffins like this:
Cheese, one hash brown patty, egg, bacon/or brat patty, top of bun. Wrap the sandwiches halfway in parchment paper so the bottom is covered, but the top is open. Now, wrap each sandwich in aluminum foil. Refrigerate until ready to heat. To heat, either place sandwiches on your grill, with heat on low until heated through, or heat in a 325-degree oven for 15-20 minutes. Serve. Careful, they’ll be hot!