Hot & Sweet Breakfast Sandwich

Hot & Sweet Breakfast Sandwich

Yield: 12 servings


  • 12 pork sausage patties (2-3 oz. ea.)
  • 8 oz. softened butter
  • 24 cinnamon-raisin bread slices (1 oz. ea.)
  • 4 lb.* eggs (36 large), beaten
  • 12 oz. (1 1/2 cups) water
  • Salt and pepper, to taste
  • 12 cheddar cheese slices (0.75 oz. ea.)

*If using frozen or liquid whole egg product.


  1. Grill or pan-fry sausage patties until thoroughly cooked; keep warm.
  2. Blend butter and maple syrup.
  3. Toast or grill bread slices; spread one side of each slice with butter blend.
  4. Blend eggs, water, salt and pepper. For each omelet, portion about ¾ cup egg mixture into spray-coated, nonstick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
  5. Fold flat omelets in half, then cut each crosswise.
  6. Assemble sandwiches: Onto a toasted bread, layer cheese slice, sausage patty and omelet. Close with a toasted bread slice. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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