× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Egg and Potato Breakfast Sandwich

Share this

Print Recipe
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchSchool Foodservice

Serving

Serves 32-64

Ingredients

+

32 Servings

  • 3 lbs. frozen diced potatoes, thawed
  • 2 ounces (1/2 cup) red bell pepper, fresh, small dice
  • 1 Tablespoon onion powder
  • 2 teaspoons ground paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 3 lbs. liquid whole eggs
  • 32 whole grain rich English muffins
  • 1 lb. cheddar cheese, reduced fat
+

64 Servings

  • 6 lbs. frozen diced potatoes, thawed
  • 4 ounces (1 cup) red bell pepper, fresh, small dice
  • 2 Tablespoon onion powder
  • 1 Tablespoon 1 teaspoon ground paprika
  • 2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 6 lbs. liquid whole eggs
  • 64 whole grain rich English muffins
  • 2 lb. cheddar cheese, reduced fat

Preparation

  1. Preheat the oven to 350°F.
  2. Spray a 2-inch full-size steamtable pan with pan-release spray. Set aside.
  3. In a large mixing bowl, combine the thawed diced potatoes and diced red bell peppers. In a small container, combine the onion powder, ground paprika, ground black pepper, garlic powder, and cayenne pepper. Sprinkle the spice mixture over the potatoes and stir to combine.
  4. Pour the liquid eggs over the seasoned potatoes. Stir the potatoes and eggs and transfer the mixture into the prepared 2-inch full-size steamtable pan.
  5. Place the pan into the preheated 350°F oven and bake for about 30-40 minutes, or until the eggs have set. CCP: Heat to 155°F.
  6. Remove the pans from the oven and let the egg dish rest in the warmer. CCP: Hold hot at 135°F or above. Cut each pan 4 x 8 into 32 squares.
  7. To assemble the sandwiches, open each English muffin and place a square of the baked eggs and potatoes into each. Place one (half-ounce) slice of cheddar cheese on top of the eggs and potatoes, and place the top of the English muffin over the cheese. Wrap each breakfast sandwich with deli paper and hold hot in the warmer until service. CCP: Hold hot at 135°F or above.

Note:
Servings size= 1 sandwich. Each serving provides 2 ounce equivalents grains (depending on product), 2 ounce equivalents meat/meat alternate, ¼ cup starchy vegetable.

Download Recipe Card.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

307

Fat

9g

Sodium

427mg

Cholesterol

168g

Carbohydrates

43g

Fiber

5.5g

Protein

17g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up