American Egg Board | Foodservice Professionals


	Egg-Pancake Sandwich Serving Size: 1 sandwich


	48 SERVINGS 2 (12 x 20 x 2-inch) pans		96 SERVINGS 4 (12 x 20 x 2-inch) pans
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Regular or reduced-fat ground pork sausage*	3 lb.	---	6 lb.	---
Eggs	6 lb. 9 oz.**	60 large	13 lb. 2 oz.**	120 large
Water	32 oz.	1 qt.	64 oz.	2 qt.
Dried marjoram	---	1 1/2 Tbsp.	---	3 Tbsp.
Garlic salt, if desired	---	2 tsp.	---	4 tsp.
Frozen whole-grain or buttermilk pancakes (3-1/2 to 4 inches in diameter)	6 lb. 8 oz.	96	13 lb.	192
Reduced-fat American processed cheese slices (.75 oz each)	2 lb. 4 oz.	48 slices	4 lb. 8 oz.	96 slices

DIRECTIONS
» In skillet over medium heat, brown and crumble sausage. Remove pan from heat; thoroughly drain off all fat.
» Heat oven to 375°F. Blend together eggs, water and seasonings. Pour 2 quarts egg mixture into each spray-coated 12 x 20 x 2-inch pan. Sprinkle approximately one pound cooked pork sausage crumbles over eggs in each pan.
» Bake 25-30 minutes until eggs are firm throughout and temperature near center is 160°F. Cut each pan 6 x 4.
» Heat pancakes on sheet trays in oven according to package directions.
» To serve, layer one portion baked eggs and one slice cheese on a pancake. Cover with additional pancake. Serve immediately.

*Turkey or chicken sausage, if available, may be substituted.
**If using frozen or liquid whole egg product.

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