American Egg Board | Foodservice Professionals


	Ultimate English Muffin Serving Size: 1 English Muffin (with filling)


	48 SERVINGS 2 (12x20x2-inch) pans		96 SERVINGS 4 (12x20x2-inch) pans
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Hard-cooked eggs, peeled and coarsely chopped	5 lb. 4 oz.*	48 Large	10 lb. 8 oz.*	96 Large
Cooked ham, chopped	3 lb.	-	6 lb.	-
Bell pepper, finely chopped	3 lb.	3/4 gal.	6 lb.	1-1/2 gal.
Onion, finely chopped	1 lb.	3 cups	2 lb.	6 cups
Pepper	-	To taste	-	To taste
American cheese, shredded	1 lb. 8 oz.	-	3 lb.	-
Mozzarella cheese, shredded	1 lb. 8 oz.	-	3 lb.	-
English muffins, split in half	-	48	-	96

DIRECTIONS
» Heat conventional oven to 350°F.
» Mix eggs, ham, bell pepper, onion, and pepper in bowl. In spray-coated 12x20x2-inch pans, portion about 9 cups egg mixture per pan.
» In separate bowl, mix cheeses; sprinkle 1 lb. 8 oz. cheese mixture over egg mixture in each pan.
» Bake 25 to 30 minutes until cheese is melted and mixture is thoroughly heated.
» Bake English muffins on baking sheets in oven for 5 minutes.
» Cut each pan into 24 sections. For each serving, use spatula/scoop to lift section onto each muffin bottom. Cover with a muffin top; serve immediately.

*If using peeled, hard-cooked egg product.

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

Contribution to School Lunch Program: Each serving provides 4 oz. meat/meat alternate, 1/4 cup vegetable, and 2 servings of grains/breads.

Nutritional Analysis (per serving): Calories-300, Protein-20g, Carbohydrate-18g, Total Fat-16g, Saturated Fat-7g, Cholesterol-252mg, Vitamin A-741 IU, Vitamin C-34mg, lron-1.8mg, Calcium-242mg, Sodium-824mg, Dietary Fiber-1g.