Mini Brekkie Sandies
Ingredients:
For the scrambled eggs
- 4 large eggs
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- 1 tablespoon butter
- 2 ounces Gruyère cheese (grated)
To serve
- ⅓ cup mayonnaise
- 1 tablespoon hot sauce (such as sriracha)
- 2 teaspoons fresh lemon juice
- 8 Wolferman's San Francisco-Style Sourdough Mini Muffins split (toasted)
- 4 Vital Choice Pasture-Raised Pork Breakfast Sausage Patties
Instructions:
To make scrambled eggs
- In a medium bowl, whisk eggs, cream, and 1/4 teaspoon kosher salt until well-blended.
- Heat medium nonstick skillet over medium heat.
- Melt butter and add egg mixture.
- Leave eggs untouched for 30 seconds.
- Sprinkle cheese over eggs and, using a silicone spatula, begin stirring to create curds of egg.
- Cook for 2 minutes, or until cheese melts and eggs are just set but still creamy.
- Remove from heat.
To serve
- In small bowl, whisk mayonnaise, hot sauce, and lemon juice.
- Spread cut sides of Wolferman's San Francisco-Style Sourdough Mini Muffins tops and bottoms with mayonnaise mixture.
- Place one patty on each bottom.
- Divide scrambled eggs among sandwiches.
- Place tops on sandwiches and serve.
Notes:
Sausage mixture can be made up to 1 day before cooking.