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Hot & Sweet Breakfast Sandwich

Yield: 12 servings

Pork sausage patty (2-3 oz. each) 12
Butter, softened 8 oz. -
Cinnamon-raisin bread slices (1 oz. each) 24
Eggs, beaten 4 lb.* 36 large
Water 12 oz. 1 1/2 cups
Salt and Pepper - To taste
Cheddar cheese slices (.75 oz. each) 12


  • Grill or pan-fry sausage patties until thoroughly cooked; keep warm.
  • Blend butter and maple syrup.
  • Toast or grill bread slices; spread one side of each slice with butter blend.
  • Blend eggs, water, salt and pepper. For each omelet, portion about ¾ cup egg mixture into spray-coated, non-stick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
  • Fold flat omelets in half, then cut each crosswise.
  • Assemble sandwiches: Onto a toasted bread, layer cheese slice, sausage patty and omelet. Close with a toasted bread slice. Serve immediately.
  • *If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).