Ricotta Breakfast Sandwich


  • 4 oz. GalbaniĀ® 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.