Macaroni and Cheese Breakfast Sandwiches

Yield: 44 sandwiches | Serving Size: 1 sandwich
Child Nutrition: 2 meat/meat alternate, 2 oz. eq. grain | HACCP Process III.

Macaroni and Cheese Breakfast Sandwiches recipe


  • 44 (1.5-ounce) | Fully cooked pork sausage patties
  • 44 (2-ounce) | Whole-grain English muffins, split



Heat Macaroni & Cheese using desired method to 165°F.

CCP: Heat to 165°F for at least 15 seconds


Pour macaroni & cheese into half hotel pan; mix in Shredded Mild Cheddar. Cover; hold warm until service.

CCP: Maintain hot food at 140°F or above


Heat sausage patties according to manufacturer's instruction; hold warm until service.

CCP: Maintain hot food at 140°F or above


Toast English muffins.


To serve, place 1 sausage patty on bottom half of English muffin; top with 1/4 cup macaroni and cheese using 2-ounce spoodle or #16 scoop. Cover with top half of muffin.

Recipe Tips

Tip #1

Also delicious with a biscuit instead of an English muffin. Nutriton would need to be adjusted.

Nutritional Information

  • Serving Size1 sandwich
  • Calories400 calories
  • Fat 26 grams
  • Sat. Fat 10 grams
  • Trans Fat 0 grams
  • Cholesterol 46 milligrams
  • Sodium 751 milligrams
  • Carbohydrates 28 grams
  • Dietary Fiber 2 grams
  • Sugars 7 grams
  • Protein 15 grams
  • Vitamin A 0 IU
  • Vitamin C 0 milligrams
  • Calcium 214 milligrams
  • Iron 1.66 milligrams

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