Beer Can Breakfast Sandwiches

One bite of these breakfast sandwiches will make you forget that all about that Egg McPlastic breakfast sandwich at the drive in. Smoked sausage wrapped in thick cut bacon and filled with eggs and lots of cheese on a buttered English muffin make for a hearty breakfast that will stick with you all day. These are also great for brunch. Either way making these is hopefully the only reason you’ll be grabbing a can of beer first thing in the morning…

Beer Can Breakfast Sandwiches

 

Ingredients for 8 sandwiches:

  • 2 pounds of ground sausage
  • 8 slices of thick cut bacon
  • BBQ rub
  • 1 pound of shredded cheese divided into 2 oz. portions
  • 8 eggs
  • Salt
  • White pepper
  • 8 English muffins

Divide the sausage evenly into 4 oz. balls. Line a cookie sheet with wax paper and place the sausage balls on it. Partially flatten the balls with the palm of your hand. Spray a beer or soda can with cooking spray then use the can to create a depression in the patty. Be sure not to push too far and go through the sausage patty. Shape the sides carefully around the base of the can and pinch any broken places. Next wrap a piece of bacon around the sausage and secure with a toothpick. Remove the can and season the patty and bacon with your favorite BBQ rub. Refrigerate the sausage patties about a half hour.

Preheat your smoker to 300 degrees. If you’re using a grill set it up for indirect cooking.

Now you know why they’re called “beer can” sandwiches.


Place the sausage and bacon patties in the 300 degree smoker and close the lid. Let them cook for 20 minutes.

Sausage and bacon patties ready for smoking.


After 20 minutes blot the excess grease from the patty cavities and place just enough shredded cheese in the cavity of the patty to line the bottom.

Line the cavities with a little shredded cheese.


Scramble the eggs in a bowl with a fork or whisk and season with the salt and white pepper. Fill each sausage patty cavity with scrambled eggs. Close the smoker for another 20 minutes.

Add the scrambled egg mixture.


After 20 minutes top the rest of each patty with the rest of the 2 oz. of cheese. Close the smoker and let cook 5-10 minutes until cheese is melted. By that point the sausage should be fully cooked but double check that the internal temperature has reached 160 degrees.

Load up the patties with lots of cheese!


Toast and butter the English muffins and serve!

Who’s hungry?

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