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.
Yield: 12 servings
* If using frozen or liquid whole egg product.
Reprinted with permission from
the American Egg Board.