RISE & SHINE EGG SANDWICHES
Yield: 48 sandwiches
Ingredients Lb. Oz. Method
Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
 3   8   Using 3-speed mixer at second speed, mix for 1 minute.
Milk 1   -  
Cajun seasoning blend -   1  
Frozen cut spinach 2   8   Thaw. Press out excess moisture. Blend into egg mixture.
Puff pastry sheets, 8 oz. each 4   -   Roll out each sheet to a 12 x 16-inch rectangle.
Canadian bacon slices, .75 oz. each 2   4    
Swiss or Provolone cheese slices, .75 oz. each 2   4    
 
Total approximate weight 15 lb. 9 oz.
*14 oz. dried whole egg mixed with 42 oz. water
Instructions
In each of 4 prepared half-pans (10 x 12 inches), portion approximately 1 lb. 2 oz. egg mixture. Bake at 400°F for 15 minutes. Cool slightly. Cut each pan 3 x 4. Portion 12 egg squares evenly onto half of the puff pastry sheets. Top each square with a bacon and cheese slice. Cover with remaining sheets. Using rolling crimper, cut each sheet into 12 enclosed sandwiches. Transfer to baking sheets. Bake at 375°F for 18-20 minutes.
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