Signature Breakfast Sandwich


  1. Combine the egg white in a stainless steel bowl. Blend with a fork.
  2. Heat a non-stick omelet pan over medium-high heat, then spray with a non-stick oil spray. Add the egg white and sausage, stir with a fork.
  3. When egg is approximately 60% cooked and soft in the center, add the cheese and spinach. Sprinkle over the surface of the omelet.
  4. Fold the omelet in half, then fold into quarters and remove from heat (form a square folded omelet). Place on to warm, toasted ciabatta. Serve.


  • 2 ea Butterball® Maple Sausage Patties, cooked, diced into 1/4
  • 1 ea Heritage Ovens® Roll(s), Ciabatta Panini
  • 4 oz Nature's Best Dairy® Egg(s), egg whites
  • 10 ea Peak Fresh Produce® Spinach, leaves
  • 1/4 c West Creek® Cheese Shredded, Cheddar