Egg-Pancake Sandwich - American Egg · PDF fileEgg-Pancake Sandwich AEB_6RecipeCards_r1.indd 1...

Egg-Pancake Sandwich

AEB_6RecipeCards_r1.indd 1 4/30/08 5:04:49 PM

DIRECTIONS1. In skillet over medium heat, brown, and crumble sausage. Remove pan from heat; thoroughly drain off all fat.2. Heat oven to 375°F. Blend together eggs, water, and seasonings. Pour 2 quarts egg mixture into each spray-coated 12x20x2-inch pan. Sprinkle approximately one pound cooked pork sausage crumbles over eggs in each pan.3. Bake 25 to 30 minutes until eggs are firm thoughout with no visible liquid egg remaining and internal emperature reaches 160°F. Cut each pan 6x4.4. Heat pancakes on sheet trays in oven according to package directions.5. To serve, layer one portion baked eggs and one slice cheese on a pancake. Cover with additional pancake. Serve immediately.

50 SERVINGS 100 SERVINGSINGREDIENTS WEIGHT MEASURE WEIGHT MEASURERegular or reduced-fat ground 3 lb. -- 6 lb. -- pork sausage*Eggs 6 lb. 9 oz.** 60 large 13 lb. 2 oz.** 120 largeWater 32 oz. 1 qt. 64 oz. 2 qt.Dried marjoram -- 1-1/2 Tbsp. -- 3 Tbsp.Garlic salt, if desired -- 2 tsp. -- 4 tsp.Frozen whole-grain or buttermilk 6 lb. 8 oz. 96 13 lb. 192 pancakes (3-1/2 to 4 inches in diameter)

Reduced-fat American processed 2 lb. 4 oz. 48 slices 4 lb. 8 oz. 96 slices cheese slices (.75 oz. each)

egg-pancake sandwichServing Size: 1 Sandwich

*Turkey or chicken sausage, if available, may be substituted.

**If using frozen or liquid whole egg product.

NOTE: Do not let uncooked egg mixture remain at room temperature longer than one hour (including preparation and service time).

©2008 American Egg Board

American Egg Board1460 Renaissance DrivePark Ridge, IL 60068-1340(847) 296-7043

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Egg-Bagel BitesAEB_6RecipeCards_r1.indd 3 4/30/08 5:04:57 PM

Eggs 5 lb. 8oz.* 50 large 11 lb* 100 largeWater -- 1 cup -- 2 cupsSeasoned salt¹ -- 1-1/2 Tbsp. -- 3 Tbsp.White pepper, if desired -- 1 tsp. -- 2 tsp.Ham or other deli meat 1 lb. 9 oz. -- 3 lb. 2 oz. -- (fully cooked), finely chopped Onion, minced Approx. 8 oz. 2 cup Approx. 1 lb. 4 cupsGreen or red bell pepper, minced Approx. 4 oz. 1 cup Approx. 8 oz. 2 cupsButter or margarine -- 1/2 cup -- 1 cupMini-bagels or dinner rolls, -- 50 (1.5 to 2 oz. -- 100 (1.5 to 2 oz. sliced in half each) each)

Processed cheese slices, -- 25 (1 oz. each) -- 50 (1 oz. each) cut diagonally in quarters slices slices

DIRECTIONS1. Beat together eggs, water, salt and pepper, if desired. 2. Stir ham, onion, and bell pepper into egg mixture.3. Melt half of butter in large skillet or on griddle over medium heat.² Add half egg mixture. As mixture begins to set, draw spatula across to form large curds. Continue cooking until eggs are firm throughout with no visible liquid egg remaining; keep warm. Cook remaining egg mixture.³ 4. Portion a scant 1/3 cup (#12 scoop) on bottom half of each bagel or roll. Top with two cheese triangles and other half of bagel/roll.

50 SERVINGS 100 SERVINGSINGREDIENTS WEIGHT MEASURE WEIGHT MEASURE

Serving Size: 2 Sandwiches

¹ Other seasonings such as Cajun, taco, or Italian may be substituted for salt.

² Or follow your operation’s standard procedure for cooking scrambled eggs.

³ To prepare in oven, omit butter or margarine. Thoroughly spray-coat 12x20x2-inch steam table pan(s). Pour 2-1/4 qt. egg mixture into each pan. Bake in preheated 350°F oven 20 to 25 minutes until firm throughout with no visible liquid egg remaining. Cut pans 5x5 to serve.

*If using frozen or liquid whole egg product.

NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

egg-bagel bites



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Fried Egg Burger


DIRECTIONS1 Crisp cook bacon; drain off fat. Cut slices in half; keep warm. 2 Season patties with salt and pepper to taste. Grill or pan fry until thoroughly cooked; keep warm. 3 Lightly brush cut side of buns with butter; grill or toast buns. 4 Pan fry eggs over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). (Turn eggs over if desired, for additional firmness of yolks.) Keep warm. 5 To serve, place a cooked burger on bottom of bun, top with slice of cheese. Broil just until cheese is melted. Top cheese with a fried egg, 2 pieces criss-crossed bacon, and about 1/2 cup (.25 oz.) watercress or arugula. Cover with bun top. Offer condiments as desired. Serve immediately.

INGREDIENTS WEIGHT MEASUREApplewood smoked bacon 12 oz. 12 slices (1 oz. each)Coarse ground beef, 12-20% fat 60 oz. 12 patties (5 oz. each)Sea salt -- to tasteBlack pepper, coarse ground -- to tasteSesame brioche round rolls or quality sesame buns, split in half 36 oz. 12 buns (3 oz. each)Eggs -- 12 largeButter, melted 3 oz. 1/3 cupSharp Cheddar cheese, sliced 9 oz. 12 slices (.75 oz. each)Watercress or baby arugula 3 to 4 oz. 12 sprigsCondiments -- as desired

fried egg burger



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Yield: 12 Servings


Huevos ChimichangaAEB_6RecipeCards_r1.indd 7 4/30/08 5:05:05 PM

DIRECTIONS1. Fry pepper-onion blend in 1/4 cup butter; remove and reserve warm in large bowl. 2. Fry potatoes in 1/4 cup butter until golden brown. Add to peppers; reserve warm. 3. Scramble eggs until firm throughout with no visible liquid egg remaining; stir in sausage. 4. Add scrambled eggs to potato-pepper mixture. Mix in shredded cheeses. Keep warm. 5. Portion about 1 cup egg mixture into each tortilla. Roll up envelope-style, securing with toothpicks or wooden skewers, if needed. 6. Deep fry rolls until golden brown, about 2 to 3 minutes. 7. Blend cheese sauce and picante; heat through. 8. Serve about 1/2 cup sauce with each chimichanga. Serve immediately.

huevos chimichangaINGREDIENTS WEIGHT MEASUREBell pepper and onion blend, frozen (thawed) or fresh 1 lb. 4 cupsShredded potatoes 1 lb. 4 oz. 4 cupsButter or oil blend -- 1/2 cupEggs 1 lb. 12 oz.* 16 largeCooked sausage chunks (for pizza topping) 1 lb. --Jack and Cheddar shredded cheese blend 1 lb. 4 cupsFlavored tortillas** Approx. 2 lb. 12 largeCanned cheese sauce -- 3 cupsPicante sauce -- 3 cups

Yield: 12 Servings


**Garlic/herb, spinach, tomato, etc.



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Texas-Style Egg TacosAEB_6RecipeCards_r1.indd 9 4/30/08 5:05:08 PM

DIRECTIONS1. Crisp cook bacon; drain and reserve 3 tablespoons bacon drippings. Keep bacon warm. 2. Finely dice roasted red pepper; reserve. 3. Slice jalapeño pepper lengthwise; reserving half of seeds. Mince pepper. 4. Cook potatoes in reserved bacon drippings in nonstick skillet until golden brown, about 8 minutes. 5. Add onion and garlic; sauté 3 to 4 four minutes until soft. 6. Add peppers; sauté 1 minute. 7. Stir in bacon; keep warm. 8. Add eggs to pan. Cook and scramble eggs until firm throughout with no visible liquid egg remaining. Add salt and pepper to taste. Keep warm. 9. To serve, portion about 1/2 cup egg mixture onto each tortilla. Top with 1/2 oz. cheese. Roll up tortilla. Serve immediately.

texas-style egg tacosINGREDIENTS WEIGHT MEASUREApplewood smoked bacon, diced 8 oz. 8 slicesRed pepper, roasted 4 oz. 1 wholeJalapeño pepper 2 oz. 1 largeRusset potatoes, 1/2-inch diced 1 lb. 2 mediumRed onion, chopped 4 oz. 1 smallGarlic, minced -- 1 tsp.Flavored tortillas** -- 24 (8- to 9-inch size)Eggs, beaten 2 lb. 10 oz.* 24 largeSalt and pepper -- to tasteSmoked white Cheddar cheese, shredded 12 oz. --

Yield: 12 Servings





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Egg Philly QuesadillaAEB_6RecipeCards_r1.indd 11 4/30/08 5:05:11 PM

DIRECTIONS1. Grill peppers, onions, and garlic in olive oil until soft and lightly browned. Sprinkle on basil. Add salt and pepper to taste. Toss; keep warm. 2. Grill steak slices on hot grill until thoroughly cooked, about 2 to 3 minutes; keep warm. 3. Blend eggs, salt, and lemon-pepper. Cook and scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep eggs warm. 4. For each sandwich, layer 2 slices cheese, 1.5 oz. onion mixture, 2.5 oz. cooked meat slices, and 1/2 cup scrambled eggs on half of one side of tortilla. Fold tortilla over; grill or cook on panini press until cheese is melted. Cut in half to serve. Serve immediately.

egg philly quesadillaINGREDIENTS WEIGHT MEASUREOlive oil -- 2 Tbsp.Red bell pepper, thin-sliced 12 oz. 2 cupsOnion, thin sliced 12 oz. 2 cupsGarlic, minced -- 2 Tbsp.Basil, dried -- 1 Tbsp.Salt and pepper -- to tastePhilly steak slices, frozen 1 lb. 14 oz. 12 portions (2.5 oz. each)Eggs, beaten 2 lb. 10 oz. * 24 largeSalt -- 2 tsp.Lemon-pepper blend -- 1-1/2 tsp.Provolone cheese, slices 1 lb. 2 oz. 24 portionsFlour tortillas -- 12 (8- to 9-inch size)

Yield: 12 Servings





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Egg-Pancake Sandwich - American Egg · PDF fileEgg-Pancake Sandwich AEB_6RecipeCards_r1.indd 1...

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