Egg and Sausage Open-Faced Sandwich

For a gourmet brunch or light lunch, open-faced sandwiches deliver quick chic! Topped with spinach, egg, cheese and our Johnsonville® Mild Italian Sausage Meat, this hearty sandwich will become your new breakfast favourite. After all, why make life complicated when simple recipes are such a pleasure to prepare and serve? The perfect meal before or after a hike in the great outdoors.


Prep Time


Cook Time


What You Need

green onions, finally chopped
1.5 cups
fresh spinach
5 large
1/4 cup
1.5 cups
cheddar cheese, grated
large slices of country-style bread, toasted

Salt and freshly-ground pepper
  • In a large skillet, cook the sausage meat over medium-high heat for 5–6 minutes, stirring from time to time. Add the green onions and spinach, then cook for 1 minute. Remove from pan, discarding excess fat if needed.
  • In a bowl, beat the eggs and milk. Season and set aside.
  • Combine cheese with cooked sausage meat and spoon over the toasted bread. Transfer to a baking sheet. Set the oven to Broil. Grill the sandwiches until the cheese is melted. Turn off the oven and leave the sandwiches on the bottom rack to keep warm.
  • Heat a non-stick skillet over medium-low heat. Melt a little butter and pour in the eggs. Using a spatula or wooden spoon, scramble non-stop for 2 minutes.
  • Top sandwiches with the scrambled eggs, season with pepper and serve. If desired, add a fresh tomato salad as a side.
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