english muffin w/sausage

Categories
Yield
100 Servings
MeasureIngredient
18¾ pounds PORK SAUSAGE PATTIES
6¼ pounds CHEESE AMER/SLICE
100  EGGS SHELL
100  BREAD ENG MFFN 12OZ #95

YIELD: 100 PORTIONS (6 PANS) EACH PORTIONL 1 SANDWICH PANS SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE:375 F. OVEN 325 F. GRIDDLE

1. USE (100-3OZ) THAWED RAW SAUSAGE PATTIES;PREPARE ACCORDING TO INSTRUCTIONS

ON CONTAINER.

2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7 ; T0AST 6 TO 8 MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6.

3. BREAK ONE EGG AT A TIME IN SMALL BOWL; POUR ON GREASED GRIDDLE. FRY 2 MINUTES; TURN.

4. PLACE 1 SAUSAGE PATTIE ON EGG.

5. PLACE I SLICE CHEESE ON TOP OF SAUSAGE PATTIE. CONTINUE TO COOK UNTIL CHEESE MELTS.

6. PLACE 1 CHEESE AND SAUSAGE-TOPPED FRIED EGG ON BOTTOM HALF OF EACH SPLIT MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 2, ONE RECIPE ENGLLISH MUFFINS (RECIPE NO. D-21 )MAY BE USED.

2. IN STEP 2, MUFFINS MAY BE TOASTED IN CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHLTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.

Recipe Number: N04803

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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