A hearty breakfast sandwich is a great way to start the day! Biscuits are loaded with hash browns, cheese, goetta, and eggs; everything you love in a big breakfast, but in one handheld sandwich!
This goetta recipe has everything you love about a savory breakfast in one sizeable sandwich. It’s packed with delicious flavors in every bite and easily portable or servable for any occasion. This recipe is so simple and easy that it’s perfect for any weekday or weekend brunch. Serve it up to the family and watch them devour them practically whole.
An Easy Goetta Breakfast
This goetta breakfast recipe is one of my favorites. It’s an easy go-to on a busy day and every bite brings some comfort and warmth. Not only that but these breakfast sandwiches are deceivingly filling. You may think you can at a few but you’ll be surprised to see how fast one or two can easily have you feeling stuffed.
- Refrigerated Buttermilk Biscuits
- Shredded Hash Browns
- Black Pepper
- Aged Asiago Cheese
- Goetta Breakfast Sausage
For the exact measurements needed, please see the recipe card below.
How to Make Goetta Breakfast Sandwich
- Bake up eight large buttermilk biscuits. Prepare your biscuits according to package instructions and allow for them to cool before using.
- Preheat your oven to 475 degrees F and grease the baking sheet with nonstick cooking spray and set aside.
- In a large bowl stir together the hashbrowns (I used refrigerated; store-bought hash browns), one lightly beaten egg, salt, pepper, melted butter, and cornstarch.
- Create 8 separate mounds of hashbrowns (I find this is the easiest way to make potato pancakes that are good and crisp). Place onto your prepared baking sheet.
- Bake the potato pancakes for 10 minutes and flip the pancakes over and bake for another 5 minutes.
- Add one slice of cheese to each pancake during the last minute of baking. I topped the potato cakes with nutty Asiago cheese slices. I love the flavor the Asiago lends this sandwich, but you could use any cheese slice you like.
- Meanwhile, spray a large skillet with nonstick spray and place your meat patties onto it.
- Cook for about 8 minutes per side or until finished.
- Remove the sausage and then set it aside. Wipe out the skillet if needed.
- Cook the remaining eggs in batches over low heat for about 3 minutes or until they reach your desired level of doneness.
- Assemble them by slicing a biscuit in half and placing one potato pancake on the bottom half of each biscuit. Top with a cooked sausage patty, a fried egg, and the remaining biscuit half.
- Serve immediately.
Goetta sausage. Goetta is a sausage and grain mixture that is big where I live. It’s typically a combination of pork and oats; it’s awfully similar to scrapple. You can find this near your breakfast sausages in your supermarket. If goetta is not available, then traditional pork breakfast sausage is a great substitute. Just divide the meat into 8 pork patties and cook until done.
Fried Eggs. Fried eggs are the crowning glory. I liked to keep my fried eggs on the runny side. I love how the runny yolk creates a sauce for my biscuit sandwich, but of course, fry your egg the way YOU like it! I found between the egg and the cheese, my biscuit sandwiches didn’t even need butter. Everyone likes their eggs cooked differently and while I like mine a little runny, you may not. So go ahead and cook your eggs until they’re to YOUR liking because you will be the one eating this sandwich.
- 1 16.3 ounce can Refrigerated Buttermilk Biscuits, (You should have 8 biscuits)
- 1 20 ounce bag Shredded Hash Browns
- 9 Eggs
- 1/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Butter, Melted
- 2 tablespoons Cornstarch
- 8 slices Aged Asiago Cheese
- 1 pound Goetta Breakfast Sausage, Or pork breakfast sausage, divided into 8 patties
- Prepare biscuits according to package directions; allow biscuits to cool.
- Preheat oven to 475°F. Spray a baking sheet with nonstick spray and set aside.
- In a large bowl, stir together hash browns, 1 lightly beaten egg, salt, pepper, melted butter and cornstarch. Create 8 separate mounds of hash browns and place them on the prepared baking sheet.
- Bake potato pancakes for 10 minutes. Flip pancakes over and bake for another 5 minutes. Add one slice of cheese on each pancake during the last minute of baking.
- Meanwhile, spay a large skillet with non-stick spray. Place pork patties onto hot skillet and cook for 8 minutes per side or until done. Remove sausage and set aside. Wipe out skillet if necessary.
- Cook remaining eggs in batches on low heat for about 3 minutes or until desired degree of doneness.
- To assemble: Cut each biscuit in half. Place one potato pancake on the bottoms of each biscuit, top with sausage, fried egg and remaining biscuit half. Serve immediately.