Meat On The Street: It’s a breakfast battle between 50 food trucks across the nation

MILWAUKEE -- It's a breakfast battle between 50 food trucks across the nation. Meat On The Street joins FOX6 WakeUp to show off the latest dish.

The L, Double E, M: Lime, Egg, English Muffin


  • 1 Thomas`® Original English Muffins
  • 1 egg
  • 2 oz ground pork
  • 110 g Meat on the Street marinade (70 g for pork, 40 g for slaw)
  • 50 g red cabbage
  • 150 g green cabbage
  • 20 g sliced onion
  • 50 g matchstick carrots
  • 40 g lime juice
  • 40 g sugar
  • 5 g cilantro
  • ½ tsp fish sauce
  • ¼ tsp ground pepper
  • 2 g green onions
  • Lime wedges


  • Take the ground pork and marinate with your choice of sauce or seasoning. We use our family recipe marinade.
  • Mix in by hand.
  • Leave in fridge overnight.


  • Slice green cabbage.
  • Slice red cabbage.
  • Slice onion.
  • Toss in carrots.
  • Mix this all together.


  • In a bowl, pour in lime juice.
  • Add white sugar.
  • Add minced cilantro.
  • Add fish sauce. If you aren't familiar with this ingredient, you will be able to find it at your local grocery store, most likely in the Asian food aisle.
  • Add ground pepper.
  • Add sliced green onions.
  • Mix everything together.
  • Pour on the veggie slaw and mix together until veggies have been coated in sauce.


  • Form sausage into desired patty sizes, about 2-2½ inches. They should fit comfortably on the Thomas`® English Muffin.
  • Medium-heat pan with a little oil; we use olive oil.
  • Pan fry sausage patties, about 3 minutes. Cook all the way through on both sides.
  • Set patties aside.
  • Halve your Thomas`® English Muffins; we recommend toasting them.
  • Pan fry your egg sunny side up.
  • Plate your Thomas`® English Muffin, add the veggie slaw to your liking, your egg, and lastly the sausage patty.
  • Squeeze desired amount of lime on top.