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The Breakfast Egg-spress

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Potato Type: Russet
Prep Method: Baked

Dish

Breakfast/BrunchMain DishFor School

Prep Time

25 Mins

Cook Time

25 Mins

Serving

Serves 25

Ingredients

+

The Breakfast Egg-spress

  • 25 Pillsbury Ciabatta Bread (or 1.8 ounces each)
  • 25 Simplot Potato Patty
  • 25 Precooked Egg Patty, Papetti's
  • 25 Jennie-O Turkey Sausage Patty
  • 25 Bongard's LMPS Mozzarella Cheese (or ½ ounce slice)
  • 3-4 Cosmo Sliced Jalapeno Peppers

Preparation

  1. Split Ciabatta rolls open and lay out (inside face-up) on a lined sheet pan).
  2. Place frozen potato patty on a lined pan and cook for approximately 10-12 minutes in a preheated 450 degree F convection oven. (If only one oven, cook at 350 degrees F for approximately 15 minutes until crispy and golden).
  3. Lay frozen egg patties flat on a lined sheet pan and cook for approximately 10 minute in a preheated convection oven set at 350 degrees F.
  4. While egg patties are cooking, lay sausage patties flat on a lined sheet pan. Place pans of sausage and pans of Ciabatta bread in 350 degree F convection oven for 5 minutes.
  5. Sanitize thermometer. Ensure a minimum temperature of 165 degree F is reached for eggs, sausage and potato patties and document.
  6. Assemble sandwiches with bottom half roll, sausage patty, potato [atty, egg patty, slice of cheese, 3 jalapeno slices, and top half of bread. Wrap pan and return to warmer until service.
  7. Keep sandwiches at internal temperature of 140 degrees F and record temperature on log sheet.
  8. Serve one sandwich per serving.

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