• 12 Thomas’® Original English Muffins, split
  • 1 lb of bacon
  • 12 eggs
  • ¾ cup of milk
  • 1 tsp of salt
  • black pepper to taste
  • 1 (20 oz) package refrigerated hashbrowns
  • 12 slices of cheddar cheese
  • 1/3 cup of cayenne pepper sauce
  • 4 oz blue cheese
  • 8 oz pepper jack cheese, shredded
  • 2 cups Pimento cheese
  • 1 bunch of green onions


  1. Preheat oven to 350°.
  2. Heat a frying pan, cook the bacon until crisp and then place on a paper towel-lined-plate. Pour the excess grease into a large cast-iron skillet. Add hashbrowns to the skillet in an even layer and cook for 6-7 minutes before flipping.
  3. Cook the alternate side an additional 3-4 minutes until golden brown and season with salt and pepper.
  4. In a medium bowl, whisk together eggs, milk, salt and pepper.
  5. Coat a 9×13 casserole dish with non-stick spray, pour in the egg mixture and place in the oven.
  6. Bake for 7 minutes before gently stirring. Cook for an additional 5 minutes. Stir one last time and put them back into the oven for 3 more minutes until the eggs are completely set.
  7. Slice eggs into 12 equal-sized squares. Split Thomas’ English Muffins and top each bottom halve with cheese, hashbrowns, egg, bacon and muffin top. Wrap and warm on a grill or stovetop.
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