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Rise & Shine Egg Sandwiches
Yield: 48 Sandwiches
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| 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. |
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*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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