Breakfast Sandwich with a Hash Brown

Preheat oven to 350 degrees F (180 degrees C).

Slice the English Muffins (2) in half and place them on a baking sheet with the insides faced up. Bake them in a 350 degrees F (180 degrees C) preheated oven for 5-6 minutes. If you have a toaster, use that to toast the English muffins.

When the English muffins are done baking in the oven, I like to sandwich them back up while I finish cooking the rest of the sandwich. This traps the steam in between the muffins and keeps it soft and warm until you are ready to use them.

If you are using the Frozen Shredded Hash Browns (2), set the oil to 375 degrees F (190 degrees C) and fry them for 1-2 minutes a side. If you are baking them, follow the instructions in the packaging until they are golden and crispy. You can also crispy these up in a frying pan on medium heat with a bit of oil as well.

Once the hash browns are done, set them on some paper towel to drain out the excess oil.

In a pan set the stove to medium heat (medium-low if you are using a cast iron skillet) and cook the Eggland's Best Classic Eggs (2) for about 3-4 minutes. If you like your eggs less runny, flip it over and make it an over easy egg so the yolks cook up a bit and cook it for an extra 40 seconds.

Remove the eggs from the pan and set aside.

In the same pan, cook the Ham (2 slices) until it is well cooked and browned. If you are adding cheese, turn off the heat and slap the sliced Cheese (2 slices) on top of the meat. The residual heat will melt it.

Once everything has finished cooking, stack it and enjoy it!