Bratwurst sausages are nestled into toasted buns before being covered with an over easy egg just waiting to spill it’s yolk. Slices of fresh jalapeno and chopped cilantro are sprinkled on top of these Salsa Verde Breakfast Bratwrusts and breakfast – or whatever meal you’d like to serve them for! – is served.
Have you looked at your calendar recently? Labor Day is next week. NEXT WEEK. It’s official now, summer is bidding us a fond farewell and autumn is about to take up residence. Le sigh. Those lazy summer afternoons at the grill might be over thanks to the now chaotic schedule of school and making sure everyone is where they need to be, but I’ve come up with a recipe that will keep you grilling through the cooler months. With so many cuts and preparation methods to try and endless flavor combinations to explore, pork is the must-have this grilling season. I’m thinking these Salsa Verde Breakfast Bratwursts would be an amazing tailgate option before a football game. Or really anytime, I’m not one to ever turn down a brat!
And not just any brat will do – it has to be a Johnsonville! Living in Wisconsin, I quickly learned that they were the absolute best. Johnsonville brats are made with premium cuts of pork and a proprietary blend of spice. They also happen to be gluten free. You can find a full assortment of Johnsonville brats at your local Walmart, my favorite are their Original Brats which I used for this recipe.
Bratwurst sausages are nestled into toasted buns before being covered with an over easy egg just waiting to spill it’s yolk. Slices of fresh jalapeno and chopped cilantro are sprinkled on top and breakfast – or whatever meal you’d like to serve them for! – is served. This might be the only time that a fork is called for with a brat as because of the runny yolk factor, these tend to be a bit messy. Messy, but oh so delicious!
- 8 Johnsonville bratwursts
- 8 brat buns, toasted
- 8 eggs, prepared over easy
- 2 cups salsa verde
- 2 jalapenos, sliced
- 1 cup chopped cilantro
- Preheat gas grill to medium-low or if using charcola, allow it to burn until white ash has formed on the coals.
- Place brats on grill and use tongs to turn links often.
- Grill covered for 15-20 minutes or until cooked through and browned.
- Place brats in buns. Top each brat with an egg and drizzle with salsa verde. Garnish with jalapeno slices and cilantro.
Now through September 7, the next time you toss pork on the grill, snap a photo and tag it with #GrillPorkSweeps on Instagram. If you tag your photo and fill out the sweepstakes form on GrillPork.org you’ll be entered to win a year’s worth of free groceries from Walmart and other great prizes from Johnsonville, Smithfield and A1! Photos with the hashtag will be uploaded to GrillPork.org.
Looking for more great bratwurst recipes?
I was compensated by the National Pork Board as a member of One2One Network to create a recipe for Bratsgiving. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.