Ricotta Breakfast Sandwich
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4 oz. Galbani® Ricotta
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4 English muffins
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2 Tbsp. butter
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4 breakfast sausage patties
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6 extra large eggs
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1/2 cup frozen spinach, drained
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salt and pepper, to taste
Separate the English muffins and toast them to a golden brown. Immediately spread muffins with butter.
Brown the breakfast sausages on both sides in small frying pan.
Crack eggs into a bowl, add 4 tablespoons of ricotta and whisk. Add the spinach, salt and pepper.
Using a non-stick pan, pour in eggs and cook until fluffy.
Divide into four equal sections. Place a sausage patty on each muffin bottom, add egg, muffin top and serve.
-
4 oz. Galbani® Ricotta
-
4 English muffins
-
2 Tbsp. butter
-
4 breakfast sausage patties
-
6 extra large eggs
-
1/2 cup frozen spinach, drained
-
salt and pepper, to taste
Separate the English muffins and toast them to a golden brown. Immediately spread muffins with butter.
Brown the breakfast sausages on both sides in small frying pan.
Crack eggs into a bowl, add 4 tablespoons of ricotta and whisk. Add the spinach, salt and pepper.
Using a non-stick pan, pour in eggs and cook until fluffy.
Divide into four equal sections. Place a sausage patty on each muffin bottom, add egg, muffin top and serve.