American Egg Board | Foodservice Professionals


	Breakfast Buddy Sandwich Serving Size: 1 half sandwich


	48 SANDWICHES (96 HALVES)		96 SANDWICHES (192 HALVES)
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Eggs, beaten	5 lb. 4 oz.*	48 large	10 lb. 8 oz.	96 large
Garlic salt**	-	1 Tbsp. + 1-1/2 tsp.	-	3 Tbsp.
Mild Cheddar cheese, shredded	1 lb. 2 oz.	4-1/2 cups	2 lb. 4 oz.	9 cups
English muffin, split***	6 lb.	48	12 lb.	96
Canadian-style bacon slices, warmed	1 lb. 4 oz.	48 (.4 oz.) slices	2 lb. 8 oz.	96 (.4 oz.) slices

DIRECTIONS
» Heat oven to 350°F. Blend eggs and seasoning. Portion 6 cups into each prepared 12x20x2-inch pan (32 servings per pan) or 3 cups into each 12x10x2-inch pan (16 servings per pan).
» Bake 18 to 25 minutes until eggs are firm. Sprinkle cheese over eggs. Continue baking until cheese is melted, eggs are firm throughout with no visible liquid egg remaining and internal temperature reaches 160°F, about 5 to 7 minutes.
» Cut each pan 8x4. Assemble each sandwich: muffin bottom, Canadian bacon slice, egg portion, and muffin top.
» Cut each sandwich in half, if desired. Wrap individually and serve immediately.

*If using frozen or liquid whole egg product.
**Onion salt, seasoned salt or favorite seasoning may be substituted.
***Mini-bagels or prepared biscuits may be substituted.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).