Grilled sausage, egg, and
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18¾ | pounds | PORK SAUSAGE PATTIES |
| 5 3/16 | pounds | CHEESE AMER/SLICE |
| 8½ | Dozen EGGS SHELL | |
| 100 | BREAD ENG MFFN 12OZ #95 | |
Directions
TEMPERATURE: 325 F. GRIDDLE
1. USE 18 LB 12 OZ (100 3 OZ) PREFORMED SAUSAGE PATTIES; GRILL ACCORDING TO
INSTRUCTIONS ON RECIPE NO. L-89-2.
2. BREAK ONE EGG AT A TIME INTO SMALL BOWL; POUR ONTO GRIDDLE; BREAK YOLK; PLACE 1 SAUSAGE ON TOP OF EGG.
3. PLACE 1 SLICE CHEESE ON TOP OF SAUSAGE. CONTINUE TO COOK UNTIL CHEESE MELTS.
4. SERVE HOT ON SPLIT BUNS.
NOTE: 1. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED MAY
BE USED.
NOTE: 2. IN STEP 4, BUNS MAY BE TOASTED.
Recipe Number: N03703
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .