Hot and Sweet Breakfast Sandwich

Yield: 12 servings

12 (2-3 ounce) pork sausage patties
8 ounces butter, softened
24 (1 ounce) cinnamon-raisin bread slices
36 large eggs, beaten (4 pounds *)
1 1/2 cups water
Salt and pepper, to taste
12 (.75 ounce) Cheddar cheese slices

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 3/4 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.

Recipe and photograph provided courtesy of American Egg Board.