Deluxe Breakfast Sammie

Lynn Socko

By
@lynnsocko

We had this for brunch today and it fits the critera for the sammie challenge:
PANTRY
bread
potato
onion
rotel
baco's

FRIDGE
ham
butter
egg
cheese
jelly


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Rating:
★★★★★ 1 vote
Comments:
Serves:
3
Prep:
55 Min
Cook:
30 Min

Ingredients

6 slice
bread
butter
jelly or preserves
9
eggs
1 small
can rotel, drained
american cheese
2 large
russet potatoes
1 Tbsp
grated onion
smoked ham
baco's

Step-By-Step

1Grate and soak potatoes for hashbrowns, at least one hour.
Hashbrowns
Add grated onion to potatoes after they have been soaked, rinsed and dried.
2Chop or slice enough ham for sandwiches. Toast bread slightly both sides.
3Whisk eggs in med.bowl vigorously, add drained rotel, mix together. Cook in non stick skillet over med-low heat, covered . Lift edges after they start to firm to allow runny egg underneath. Be sure to cook over low heat so they don't burn. Once cooked, remove to cutting board. Using a glass, cut out rounds.
4Put jelly on toast, layer: toast, ham, cheese, hashbrowns, cheese, eggs, cheese, toast. Place back on baking tray and heat in 400° oven just long enough to melt cheese.

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