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2012-05-18Ricotta Breakfast Sandwich: Ricotta, Breakfast Sausage Patties, English Muffins, Tbsp. Butter, Eggs, Frozen Spinach, Salt and Pepper
Ricotta Breakfast Sandwich featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Ricotta Breakfast Sandwich

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  • 15 oz. Sorrento® Ricotta
  • 4 Breakfast Sausage Patties
  • 4 English Muffins
  • 2 Tbsp. Butter
  • 6 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 Cheese 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.


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