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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. | 1½ 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).