Breakfast Sandwich
Servings : 25 Portions
Calories : 250kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Whisk
- Spatula
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 25 each English Muffin fresh
- 600 ml Liquid Egg
- 250 ml Milk 2%
- 250 gm Cheddar Cheese shredded
- 50 gm Onions fresh, diced
- 50 gm Green Pepper fresh, diced
- 50 gm Mushrooms fresh, diced
- 1 tsp White Pepper
- 250 gm Turkey Pepperoni thin slices
Instructions
- Wash green peppers and mushrooms. Remove core from green peppers. Peel onion. Dice green peppers and onions. Slice mushrooms.
- Combine liquid egg, milk, vegetables and white pepper, and whisk together.
- Transfer to a ½ size- 2” deep production pan that has been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil.
- Place pan in Multigen for 30 minutes. Open foil cover and add cheese to top of the egg mixture, cook another 5 minutes to melt the cheese.
- Bulk: remove cooked egg from Multigen and cut into 50 gm portions. Assemble the sandwich with an open English muffin, a portion of turkey pepperoni and a portion of the cooked egg on top.
- Serve hot.
- Food Accompany: Fruit or yogurt breakfast side
Notes
