1. Preheat oven to approx. 170°.
2. In a large mixing bowl, mix eggs with salt and black pepper.
3. Mix in chicken, sprouts, mushrooms, yellow onion, bell pepper, celery and about ½ of the green onions; set egg mixture aside.
4. In a small saucepan, combine broth, tamari, vinegar, brown sugar and sesame oil over low heat.
5. Rewhisk cornstarch and water mixture to ensure it’s well blended; slowly pour into saucepan, whisking constantly.
6. Cook and stir mixture until thickened and bubbling (1-2 min.). Remove gravy from heat; keep warm.
7. In a small nonstick skillet, heat 1-2 tsp. canola oil over medium heat.
8. Working in batches, add about ½ cup egg mixture to the skillet; cook until lightly browned on the bottom and set around the edges (about 2 min). Flip and continue cooking until egg patty is fully set (1-2 min. more). Transfer patty to a sheet pan set in the preheated oven; keep hot while cooking remaining patties, adding 1-2 tsp. canola oil between batches.
9. Drizzle hot egg patties with gravy; garnish with remaining green onion.

Find It!

• Find hot Kowalski’s Signature Rotisserie Chicken in the Deli Department or chilled Kowalski’s Signature Pulled Rotisserie Chicken Breast in the Deli Grab & Go Case.

Tasty Tip:

• To cook the patties in half the time, use two skillets at once.