Breakfast Grilled Cheese with Honey Mustard Sauce

This warm, grab-and-go breakfast sandwich layers whole-grain bread, protein-rich egg, and melted reduced-fat cheddar for a satisfying, balanced start to the school day. Each half sandwich delivers 12 grams of protein and a full serving of both whole grains and meat/meat alternate—meeting meal pattern requirements with better-for-you ingredients. Paired with a low-sugar honey mustard yogurt sauce, this option offers the perfect mix of comfort, flavor, and nutrition that students love.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Thaw egg patties overnight.
2. Preheat oven to 375°F.
3. Spray a full sheet pan with butter-flavored pan release. Lay 24 slices of bread onto prepared pan.
4. Top each slice of bread with one cheese slice, then one egg patty, and finally two cheese slices.
5. Top with remaining slice of bread. Spray top of sandwiches lightly with butter-flavored pan release spray.
6. Bake at 375°F for 8-10 minutes or until bread is toasted and cheese is melted. As an option, place a sheet pan on top of sandwiches for improved browning. Heat to 135°F or higher for at least 15 seconds.
7. Slice in half diagonally. Offer a #24 disher of honey (or hot honey) mustard yogurt sauce as a condiment.