Sheet Pan Sausage and Egg Sandwiches

Ingredient ULF # Portion
Jones Dairy Farm Chicken Sausage Patties 581449 12 each
Cilantro, chopped 127712 1 bunch
Sparboe Farms Large Eggs 215608 12 each
Dei Fratelli Seasoned Diced Tomatoes, drained 230109 10 oz.
Brighton Farms Shredded Cheddar Cheese, divided 211720 3 cups

Preheat oven to 375˚F. Place sausage patties on a cookie sheet and bake until lightly brown, turning once. Remove from oven and place on paper towel to drain.

Line bottom and sides of a sheet pan with parchment paper and coat with nonstick spray.

Beat eggs until frothy; add salt, pepper, tomatoes, and 2 cups of cheese. Pour egg mixture into the lined sheet pan.

Bake 10 minutes then remove from oven. Arrange precooked sausage patties on top of baked eggs. Sprinkle with remaining cheese. Return to the oven and continue baking until eggs are cooked throughout. Approximately 10 minutes.

Sprinkle the cilantro on top. Cut into 12 equal squares and place on the bread of choice (ciabatta rolls, English muffins, toast, bagels, or tortillas).

Sandwiches can be wrapped in plastic wrap or foil and refrigerated for up to up to 4 days or frozen for up to 3 months.