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.
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.
*If using frozen or liquid whole egg product.
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.
Cover all with remaining English muffin half. Serve immediately.
NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).