| Ingredients | Weights | Measure |
|---|---|---|
| SAUSAGE PATTY, PORK, RAW, 2 OUNCES | 18-3/4 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 |
- Cook sausage patties according to instructions on package. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
- 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 small bowl; pour on 325 F. greased griddle. Fry 2 minutes; turn. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
- Place 1 sausage patty on egg.
- Place 1 slice cheese on top of sausage patty. Continue to cook until cheese melts.
- Place 1 cheese and sausage-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