Western Breakfast Egg Sandwich

Yield: 48 sandwiches | Serving Size: 1 sandwich
Child Nutrition: 1 1/2 meat/meat alternate, 2 oz. eq. grain | HACCP Process III.

Western Breakfast Egg Sandwich

Ingredients

  • 1 1/2 cups | Canned roasted red peppers, drained
  • 1 1/2 tablespoons | Sodium-free Southwest seasoning
  • 2 teaspoons | Black pepper
  • 48 (1-ounce) each | Frozen round egg patty, thawed
  • 48 (1/2-ounce) slices (1 1/2 pounds) | LAND O LAKES® Readi-Pac® Monterey Jack Cheese with Jalapeño Peppers
  • 48 (1.8 to 2-ounce) each | Whole grain English muffins

Preparation

STEP 1

Preheat conventional oven to 350°F.

STEP 2

Purée roasted red peppers. Add southwest seasoning and black pepper; mix well. Set aside.

STEP 3

Prepare egg patties per manufacturer’s directions.

STEP 4

To assemble sandwich, top bottom half of English muffin with cooked egg patty, 1/2 tablespoon of roasted red pepper mixture, and 1 cheese slice. Add English muffin top.

STEP 5

Heat sandwich in 350°F convection oven for 4 to 6 minutes until cheese is melted and sandwich is heated through. 

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


Nutritional Information

  • Serving Size1 sandwich
  • Calories245 calories
  • Fat 11 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 405 milligrams
  • Sodium 475 milligrams
  • Carbohydrates 25 grams
  • Dietary Fiber 3 grams
  • Sugars grams
  • Protein 15 grams
  • Vitamin A 3237 IU
  • Vitamin C 5 milligrams
  • Calcium 233 milligrams
  • Iron 1.4 milligrams

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