Fresh off the antelope hunt, Todd Toven is back on the Blackstone whipping up his All-American Breakfast Toaster Sandwich. Perfectly crispy bacon, golden hash brown patties, wild game sausage, and Texas toast come together with two kinds of cheese and a runny egg. A touch of mayo brings it all together for the ultimate breakfast experience!

Ingredients
Cooking oil, for griddle
20 ounces shredded hash browns
Blackstone's SPG seasoning or salt, pepper, and granulated garlic
1 pound loose breakfast sausage
1 pack of bacon
4 eggs
Butter
8 slices Texas toast
4 slices Colby-pepper jack cheese
4 slices Havarti cheese
Mayonnaise

Directions
1. Preheat your Blackstone griddle to medium-low heat.

2. Cook the bacon, flipping frequently and pressing flat with a bacon press until crispy. Remove and set aside.

3. Spread oil on the griddle and form shredded hash browns into four patties. Season with SPG or salt, pepper, and garlic. Use egg rings to shape the hash browns and press them down gently. Once the hash browns are golden on one side, drizzle more oil, and flip carefully.

4. Shape the breakfast sausage into four 4-ounce patties and cook on the griddle, seasoning them as well. Flip when the first side is browned.

5. Crack four eggs into egg rings, season, and flip them to cook both sides.

6. Butter one side of each slice of Texas toast and place them butter-side down on the griddle. Flip when browned on one side, and toast the other. Remove, spreading mayonnaise on four slices.

7. Top each sausage patty with a slice of Colby-pepper jack and a slice of Havarti. When the bacon is ready, cut it to size and layer two pieces on top of each patty.

8. Assemble each sandwich starting with the mayo side of the toast, then adding a hash brown patty, the sausage with melted cheese and bacon, a cooked egg, and finishing with the second slice of toast.

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