- 4 links Seemore Sweet Potato Sage Breakfast Sausages, crumbled
- 1 tablespoon neutral oil
- 2 large eggs
- 4 slices white bread
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 cup shredded gruyere cheese
- 2 tablespoons butter, divided
- Maple syrup and dijon mustard for serving
Heat oil in a skillet over medium heat until shimmering. Add sausages and cook until browned--about 3 minutes on each side. Set aside
Whisk eggs in a shallow pan and set aside.
Spread dijon mustard and mayo generously on one side of all slices of white bread. Divide the Gruyere between two slices of bread and lay the browned sausages on top of the cheese. Cover with remaining two slices of bread (mustard side down) and press together lightly. Dredge each sandwich in the whisked egg until fully covered.
Heat butter in a skillet over medium heat until foaming. Add sandwiches and cook until deeply browned on both sides--about 4 minutes per side.
Drizzle with maple syrup and serve with dijon for dipping.