© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
As needed nonstick cooking spray
6 oz TURKEY BREAKFAST SAUSAGE, cooked and crumbled into small pieces
3 tbsp chopped spinach, squeezed and patted dry
16 Large egg whites OR 2-1/4 c liquid egg white product, well beaten
1/4 tsp cornstarch
1 tsp dried thyme leaves
3/4 tsp freshly ground white pepper
3 tbsp shredded Parmesan cheese
6 Slices Mozzarella cheese, cut in half on the diagonal
12 (5-Inch) squares multigrain flatbread with flax seeds, cut in half on the diagonal
Preheat oven to 300 degrees F.
Spray an 11x9x1-inch baking pan with nonstick cooking spray. Place sausage and spinach in pan and mix to distribute evenly throughout the pan.
In a mixing bowl, whip together egg whites, cornstarch, thyme and pepper. Slowly pour eggs over sausage mixture but do not stir together. Sprinkle Parmesan evenly over entire mixture.
Bake, uncovered, in preheated oven for 22-25 minutes or until eggs are set. Cool 3-5 minutes. Cut into 12 right angled triangles.
Per order: Place one Mozzarella triangle on the bottom half of a flatbread wedge. Place sausage/egg wedge atop flatbread. Cover with top slice of bread.
Broil, toast or convection bake sandwich just until cheese melts and sandwich is heated throughout to an internal temperature of 165 degrees F.