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Wisconsin Eggs Benedict with Beer Cheese Sauce

Wisconsin Eggs Benedict is a fun twist on a classic, using beer cheese sauce and brat patties.  Add a Bloody Mary for the perfect Wisconsin brunch!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 578 kcal
Course: Breakfast
Cuisine: International

Ingredients

  • 2 English muffins 4 muffin halves
  • 4 eggs
  • 4 brat patties note: can remove casing and form regular brat into patty
Beer Cheese Sauce
  • 1/2 cup beer
  • 2 cup Aged Cheddar
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon dry mustard
  • pinch pepper white if you have it

Instructions

    Cup of Yum
  1. In a large frying pan, fry brat patties until browned and cooked through.
  2. While brat patties are cooking, prepare beer cheese sauce. Heat beer in a small saucepan until hot and steaming. In a separate bowl, combine cheese, cornstarch, mustard and pepper together and toss to mix. Stir cheese mixture into hot beer and heat, stirring until thickened.
  3. When brats and cheese sauce are done (and covered to stay warm), fry 4 eggs (in brat grease for a special treat if you want). Toast the English muffin halves.
  4. To assemble, top an English Muffin half with a brat patty, then a fried egg and finally some beer cheese sauce.
  5. Garnish with chopped green onions if desired.

Notes

  • For maximum flavor, I use a 3 year sharp cheddar :)

Nutrition Information

Calories 578kcal (29%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 578

% Daily Value*

Calories 578kcal 29%

* Percent Daily Values are based on a 2,000 calorie diet.