The Ultimate Holiday Breakfast Sandwich
Here's a hot 'n hearty holiday breakfast sandwich from H-E-B Cooking Connection! Made with cranberry pork sausage, ham two kinds of cheese and a Cran Razz Sauce...
Ingredients
Breakfast Sandwich
- 2 slices HEB Scratch Made 7-Grain Bread from Bakery
- 2-3 Tablespoons Robert’s Reserve Cran Razz Sauce
- 2 slices HEB Provolone cheese
- 2 slices HEB Baby Swiss cheese
- 2 slices HEB Traditional Ham off the bone
- 1 link HEB Cranberry Sausage
Truffled Scrambled Eggs
- 2 eggs
- 1 Tbsp. Heavy Cream
- 1/4 to 1/2 tsp. Sabatino Truffle SAlt
Instructions
- Slice sausage lengthwise and brown in a small skillet on MED until slightly toasted. Spread soft butter on one side of bread slice and lay on top ½ the Cran Razz Sauce, provolone, ham, sausage links, then Swiss.
- Put remaining Cran Razz on other bread slice and put on sandwich. Spread soft butter on other side, then toast on MED LOW for 3-4 minutes on each side until cheese melts and bread is nicely toasted.
- Serve w/ Truffled Scrambled eggs: mix in bowl 2 eggs, 1 TBSP. Cream, pepper, and ¼-1/2 teaspoon Sabatino Truffle Salt. Heat 1 Tablespoon butter on MED in non-stick pan skillet till foamy. Add eggs – cook/stir gently until eggs are set but still moist.
Notes
Watch the cooking process HERE.
Tried this recipe?Let us know how it was!
