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Egg Pancake Sandwich
Serving Size: 1 sandwich
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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).
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