English muffin w/canadian

100 Servings

Ingredients

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

Directions

YIELD: 100 PORTIONS (6 PANS) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE

1. COOK BACON ACCORDING TO RECIPE NO. L-2-1 OR L-2-3. DRAIN; SET ASIDE FOR USE IN STEP 4.

2. PLACE ENGLISH MUFFINS 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 1 SLICE BACON ON EGG.

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

6. PLACE I 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 325F. CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.

Recipe Number: N04806

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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