Pretzel Breakfast Sandwich Recipe

In a medium bowl, whisk together mayonnaise, ketchup, dijon, hot sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust seasoning. Cover and chill at least 15 minutes to let flavors meld.

Divide the seasoned ground bratwurst into 8 equal portions (about 2 oz each for slider-size or 4 oz each for larger sandwiches). Shape each portion into a flattened patty about the diameter of the pretzel bun and about 1/2-inch thick. Avoid overworking the meat.

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add patties without crowding. Cook 3-4 minutes on first side until browned, flip, and cook another 3-4 minutes until internal temperature reaches 160°F (71°C). During the last minute of cooking, place a slice of cheddar on each patty, cover briefly to melt. Transfer patties to a plate and tent with foil to keep warm.

If using frozen hash browns, squeeze out excess moisture with a towel. Heat a large skillet over medium-high heat and add 2 tablespoons oil or butter. Add diced onion (and bell pepper if using) and cook 3-4 minutes until softened and translucent.

Add the shredded potatoes in an even layer, pressing gently. Let cook undisturbed 4-6 minutes to form a crisp golden crust, then flip sections with a spatula to brown the other side 4-6 minutes. Season with 1 1/2 tsp salt and 1 tsp black pepper. Taste and adjust. Stir in chopped parsley if desired and transfer to a serving pan; keep warm.

Crack eggs into a bowl, add 1 tablespoon milk, 1 tsp salt and 1/2 tsp pepper. Whisk until homogeneous and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is melted and foamy (but not browned), pour in the eggs. Let them sit undisturbed for 10-15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the curds. Cook slowly until soft, slightly custardy curds form, about 2-3 minutes total. Remove from heat just before fully set; residual heat will finish them.

Portion the scrambled eggs into 8 even portions (about 1 egg per sandwich if making 8 patties with smaller eggs; scale to 2 eggs per sandwich if following original description). If using 2 eggs per sandwich, divide accordingly and keep warm.

Preheat oven to 350°F (175°C) or heat a skillet over medium. Halve the pretzel buns. Spread a light amount of softened butter on cut sides.

Toast buns cut-side down on a skillet for 1-2 minutes until golden, or place on a baking sheet and toast in the oven 4-6 minutes until edges are crisp and buttered surface is lightly browned. Keep warm.

Place bottom half of each warmed pretzel bun on a work surface. Spread about 1 tablespoon of comeback sauce on the bottom bun.

Top sauce with a cheddar-topped bratwurst patty, then add a generous portion of scrambled eggs (for a hearty sandwich use two eggs' worth; for smaller sandwiches use one). If desired, add 1-2 pickle slices on top of the eggs.

Spread 1 teaspoon comeback sauce on the top bun (optional), place top bun over sandwich, and press gently to compact. Repeat for remaining sandwiches.

Serve sandwiches immediately alongside the warm potato hash. Provide extra comeback sauce on the side for dipping.