Breakfast and Brunch Recipes

Hot and Sweet Breakfast Sandwich

Sausage, eggs and cheddar cheese are nestled between toasty slices of cinnamon-raisin bread in this Hot and Sweet Breakfast Sandwich.

Hot and Sweet Breakfast Sandwich

Yield: 12 servings


  • 12 (2 to 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


  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.
  5. 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.
  6. Assemble sandwiches: Onto a toasted bread, layer cheese slice, sausage patty and omelet. Close with a toasted bread slice.
  7. Serve immediately.


* If using frozen or liquid whole egg product.


Recipe and photo used with permission from: American Egg Board

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