Protein Power Sandwich

Protein Power Sandwich

Servings: 12

Ingredients and Directions

Egg Patties


  1. For each sandwich, whisk together two large eggs (½ cup of liquid whole eggs), divide evenly and pour into two egg rings on preheated griddle or sauté pan that has been seasoned with nonstick spray.

  2. Cook until edges of the eggs are set, then remove rings and carefully flip over to cook on the other side until eggs are completely set, with no visible liquid egg remaining.

  3. *If using frozen or liquid whole egg product.


  • 2 lb., 10 oz.* (24 eggs) large eggs
  • 12 (3 oz.) chicken sausage patties, fully cooked and kept warm
  • 12 Baby Swiss cheese slices
  • 3 cups baby kale
  • 12 English muffins, whole grain
Assembly Directions


  1. Split and toast one whole-grain English muffin. Position one egg patty on bottom half of English muffin, cover with one slice of Baby Swiss cheese, a chicken sausage patty, ¼ cup baby kale, then top with another egg patty.

  2. Cover all with remaining English muffin half. Serve immediately.

  3. NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.