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Hot & Sweet Breakfast Sandwich
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Pork sausage patty |
(2-3 oz. each) |
12 |
| Butter, softened |
8 oz. |
- |
| Cinnamon-raisin bread slices |
(1 oz. each) |
24 |
| Eggs, beaten |
4 lb.* |
36 large |
| Water |
12 oz. |
1 1/2 cups |
| Salt and Pepper |
- |
To taste |
| Cheddar cheese slices |
(.75 oz. each) |
12 |
Directions
- Grill or pan-fry sausage patties until thoroughly cooked; keep warm.
- Blend butter and maple syrup.
- Toast or grill bread slices; spread one side of each slice with butter blend.
- Blend eggs, water, salt and pepper. For each omelet, portion about ¾ cup egg mixture into spray-coated, non-stick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
- Fold flat omelets in half, then cut each crosswise.
- Assemble sandwiches: Onto a toasted bread, layer cheese slice, sausage patty and omelet. Close with a toasted bread slice. Serve immediately.
*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).
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