• DIRECTIONS
• Heat oven to 350°F. Blend eggs and seasoning. Portion 6 cups into each prepared 12x20x2-inch pan (32 servings per pan) or 3 cups into each 12x10x2-inch pan (16 servings per pan)
• Bake 18 to 25 minutes until eggs are firm. Sprinkle cheese over eggs. Continue baking until cheese is melted, eggs are firm throughout with no visible liquid egg remaining and internal temperature reaches 160°F, about 5-7 minutes.
• Cut each pan 8x4. Assemble each sandwich: muffin bottom, Canadian bacon slice, egg portion, and muffin top.


• Cut each sandwich in half, if desired. Wrap individually and serve immediately.

*If using frozen or liquid whole egg product.

**Onion salt, seasoned salt or favorite seasoning may be substituted.

***Mini-bagels or prepared biscuits may be substituted.

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

Contribution to School Breakfast Program: Each half sandwich provides 1.25 oz. meat/meat alternate and 1 bread serving, provided bread is enriched.

Nutritional Analysis (per half sandwich): Calories-134, Protein-8g, Carbohydrate-13g, Total Fat-5g, Saturated Fat-2g, Cholesterol-114mg, Vitamin A-178 IU, Vitamin C-1mg, Iron-1.2mg, Calcium-102mg, Sodium-350mg, Dietary Fiber-0.5g.