English muffin w/bacon eg

100 Servings

Ingredients

Quantity Ingredient
6 pounds BACON;SLICED FZ
6¼ pounds CHEESE AMER/SLICE
100 EGGS SHELL
100 BREAD ENG MFFN 12OZ #95

Directions

YIELD: 100 PORTIONS ( 6 PANS) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 16-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE

1. COOK BACON ACCORDING TO RECIPE NO. L-2 OR L-2-2. DRAIN; SET ASIDE FOR USE

IN STEP 4.

2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8 MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6.

3. BREAK ONE EGG AT A TIME IN SMALL BOWL; POUR ON GREASED GRIDDLE. FRY 2 MINUTES; TURN.

4. PLACE I SLICE BACON ON EGG.

5. PLACE I SLICE OF CHEESE ON BACON. CONTINUE TO COOK UNTIL CHEESE MELTS.

6. PLACE CHEESE AND BACON-TOPPED FRIED EGG ON BOTTOM HALF OF EACH SPLIT MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS(RECIPE NO.D-21) MAY BE USED.

2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 T0 3 MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.

Recipe Number: N04800

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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