Serving Size: 0.5 Each Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 0.0°F

Nutritional Content

Allergens: Pork & Products; AllergenEggs; AllergenWheat; AllergenMilk

Calories: 160 Kcal

Carbohydrates: 13 g

Protein: 9 g

Total Fat: 8 g

Calcium: 100 mg

Sodium: 260 mg

Ingredients

10 Servings

• 3/4 C Egg, Liquid, Thawed

• 5.5 Oz Sausage, Pork, Bulk

• 2.5 Oz Cheese, Cheddar, Shredded

• 10 Slice Toast, Wheat, Dry Prepared

25 Servings

• 2 C Egg, Liquid, Thawed

• 14 Oz Sausage, Pork, Bulk

• 6.5 Oz Cheese, Cheddar, Shredded

• 25 Slice Toast, Wheat, Dry Prepared

50 Servings

• 1 Qt Egg, Liquid, Thawed

• 1 Lb 12 oz Sausage, Pork, Bulk

• 12.5 Oz Cheese, Cheddar, Shredded

• 50 Slice Toast, Wheat, Dry Prepared

100 Servings

• 2 Qt Egg, Liquid, Thawed

• 3Lb 8 Oz Sausage, Pork, Bulk

• 1 Lb 9 Oz Cheese, Cheddar, Shredded

• 100 Slice Toast, Wheat, Dry Prepared

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Scramble and cook eggs to *internal temp of 145F/62C held for 15 sec.*Maintain >135F/57C until used.

3. Brown pork sausage to *internal temp of 160F/71C held for 15 sec.; drain well. Maintain >135F/57C.

4. Combine scrambled eggs & sausage. Sprinkle with shredded cheese.

5. Portion 1/2 cup of mixture on 1 slice of wheat toast. Top with another slice of wheat toast. Cut sandwich in half & serve 1/2 sandwich per serving.

6. CCP -- Maintain >135F/57C until used for 4 hours only. Discard unused product.

   
   
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