| Ingredients | Weights | Measure |
|---|---|---|
| HAM, COOKED, BONELESS | 6-1/4 lbs | |
| ENGLISH MUFFINS, SPLIT OR CUT | 12-5/8 lbs | 100 each |
| EGGS, WHOLE, FROZEN | 10 lbs | 1 gallon |
| COOKING SPRAY, NONSTICK | 2 ounces | 1/4 cup |
| CHEESE, AMERICAN, SLICED | 6-1/4 lbs | 100 slices |
- Grill 1-ounce slices of ham until lightly browned on 325 F. griddle.
- Place muffin halves on sheet pans in rows, 5 by 7; Using a convection oven, toast 2 to 3 minutes at 325 F. Set aside for use in Step 6.
- Place thawed eggs into a bowl; ladle individual 1/4 cup portions of beaten eggs on 325 F. greased griddle. Cook until firm. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
- Place 1 slice ham on egg.
- Place 1 slice cheese on top of ham. Continue to cook until cheese melts.
- Place 1 cheese and ham-topped fried egg on bottom half of each split muffin. Top with second half of muffin. CCP: Hold for service at 140 F. or higher.
Portion 1 Sandwich
Yield 100