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Classic Breakfast Plate

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• CoursePork Sausage Breakfast Patties
• CuisineAmerican
• KeywordBreakfast

Servings	Prep Time
1	15

Cook Time

20

Servings Prep Time 1 15

Cook Time 20

Classic Breakfast Plate Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CoursePork Sausage Breakfast Patties CuisineAmerican KeywordBreakfast Servings Prep Time 1 15 Cook Time 20 Servings Prep Time 1 15 Cook Time 20

Ingredients

• 3 Schweid & Sons Apple Pork Sausage Breakfast Patties
• 2 Eggs
• 1 Tbsp Milk
• 1 Tbsp Butter
• 1 Potato, cubed
• 1 Tbsp Oil
• 1 Slice Multi-Grain Toast
• Salt & Pepper to taste

Servings:

Units:MetricUS Imperial

Instructions

1. Prep potatoes by cleaning, peeling and dicing into cubes.
2. Heat the oil in a medium pan and put on medium high heat.
3. Once it is hot, carefully add the potatoes and cook for 8-10 minutes stirring occasionally. Once they brown, add salt to taste and set aside.
4. Cook the Schweid & Sons Apple Pork Sausage Breakfast Patties approximately 4 minutes on each side.
5. While the Sausage cooks, crack three eggs into a bowl and add milk, salt & pepper. Scramble. Add butter to a pan. Once melted, add eggs and stir until cooked to your liking.
6. Add two slices of bread to the toaster. Toast & butter.
7. Start assembling your plate! Add the potatoes, 2 slices of toast, then the sausage and finally the eggs.

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1. Prep potatoes by cleaning, peeling and dicing into cubes.
2. Heat the oil in a medium pan and put on medium high heat.
3. Once it is hot, carefully add the potatoes and cook for 8-10 minutes stirring occasionally. Once they brown, add salt to taste and set aside.
4. Cook the Schweid & Sons Apple Pork Sausage Breakfast Patties approximately 4 minutes on each side.
5. While the Sausage cooks, crack three eggs into a bowl and add milk, salt & pepper. Scramble. Add butter to a pan. Once melted, add eggs and stir until cooked to your liking.
6. Add two slices of bread to the toaster. Toast & butter.
7. Start assembling your plate! Add the potatoes, 2 slices of toast, then the sausage and finally the eggs.