Grilled sausage, egg, and

100 Servings

Ingredients

Quantity Ingredient
18¾ pounds PORK SAUSAGE PATTIES
5 3/16 pounds CHEESE AMER/SLICE
8½ Dozen EGGS SHELL
100 BREAD ENG MFFN 12OZ #95

Directions

TEMPERATURE: 325 F. GRIDDLE

1. USE 18 LB 12 OZ (100 3 OZ) PREFORMED SAUSAGE PATTIES; GRILL ACCORDING TO

INSTRUCTIONS ON RECIPE NO. L-89-2.

2. BREAK ONE EGG AT A TIME INTO SMALL BOWL; POUR ONTO GRIDDLE; BREAK YOLK; PLACE 1 SAUSAGE ON TOP OF EGG.

3. PLACE 1 SLICE CHEESE ON TOP OF SAUSAGE. CONTINUE TO COOK UNTIL CHEESE MELTS.

4. SERVE HOT ON SPLIT BUNS.

NOTE: 1. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED MAY

BE USED.

NOTE: 2. IN STEP 4, BUNS MAY BE TOASTED.

Recipe Number: N03703

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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