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Ultimate English Muffin
Serving Size: 1 English Muffin (with filling)
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48 SERVINGS
2 (12x20x2-inch) pans
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96 SERVINGS
4 (12x20x2-inch) pans
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| 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 |
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To taste |
| American cheese, shredded |
1 lb. 8 oz. |
- |
3 lb. |
- |
| Mozzarella cheese, shredded |
1 lb. 8 oz. |
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3 lb. |
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| English muffins, split in half |
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48 |
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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.
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