Preheat oven to 350 degrees. Lightly spray a 13x9-in. baking pan with cooking spray; set aside. Whisk together mayonnaise and Dijon in a small bowl; set aside.
Everyone loves breakfast sandwiches. But no need to assemble each one separately. Save time when cooking for a crowd by making several sausage-and-eggs sandwiches at one time with this easy recipe.
Servings and Ingredients
|¼ c. Hy-Vee mayonnaise|
|1 ½ tbsp. Culinary Tours coarse ground French style Dijon mustard|
|1 15-oz. pkg. Hy-Vee Hawaiian Rolls (12 ct.)|
|12 frozen fully cooked pork & turkey sausage patties, thawed|
|8 Hy-Vee large eggs|
|⅓ c. Hy-Vee whole milk|
|½ tsp. coarsely ground Hy-Vee black pepper|
|⅛ tsp. Hy-Vee salt|
|1 ½ tbsp. Hy-Vee unsalted butter, divided|
|6 slices Hy-Vee American cheese singles|
|Hy-Vee everything bagel seasoning, for garnish|
Things To Grab
- Hy-Vee canola cooking spray
- 13x9-in. baking pan
- Serrated knife
- Large nonstick skillet
- Silicon spatula or tongs
- Paper towels
- Small microwave-safe dish
- Pastry brush
Split rolls horizontally in half using a serrated knife. Place roll bottoms in prepared baking pan with cut sides up. Set roll tops aside.
Cook sausage patties in a large nonstick skillet over medium heat for 2 to 3 minutes or until heated through, turning halfway through. Remove patties and place on roll bottoms; set aside. Carefully wipe out skillet with a paper towel.
Whisk together eggs, milk, pepper and salt in a medium bowl; set aside. Melt 1 Tbsp. butter in same skillet over medium-low heat. Add egg mixture. Cook for 1 to 2 minutes. Once bottom of egg mixture has set, use a spatula to stir the mixture and form large curds. Continue cooking and stirring until eggs are cooked through but still glossy. Remove from heat.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 155mg
- Sodium: 730mg
- Total Carbohydrates: 22g
- Protein: 13g