Search the recipe database
Stuffed Breakfast Sandwich
1 oz. eq. meat/meat alternate and 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 Sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Sandwich, Breakfast, Egg, Cheese, and Sausage, IW, WGR, #1130 | 100 sandwiches |
DIRECTIONS
1. | Prepare the stuffed breakfast sandwich from a frozen state according to the directions on the case and/or package. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Cover the stuffed breakfast sandwiches until ready for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in a warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
3. | Place the stuffed breafast sandwiches on the heated portion of the line for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. |
4. | Portion one stuffed breakfast sandwich per serving. Each portion provides 1 oz. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftovers. |