The Breakfast Eggs-press is a complete meal counting as 4 breakfast items. Salsa on the side is optional for students to dip the slightly spicy sandwich in.
We conducted a student Taste Test, we invited 49 middle school students who participate in an after school program to sample and critique our breakfast sandwich creation.
From the survey data, the Breakfast Eggs-press was very well received. An impressive 77% of the students gave our sandwich the highest rating for both taste and overall appeal. When asked how the food tasted, the average rating given by the students was 5.7 out of 6. In addition, students gave the sandwich an average 5.5 rating overall.
The Breakfast Egg-spress
25 Pillsbury Ciabatta Bread (or 1.8 ounces each)
25 Simplot Potato Patty
25 Precooked Egg Patty, Papetti's
25 Jennie-O Turkey Sausage Patty
25 Bongard's LMPS Mozzarella Cheese (or ½ ounce slice)
3-4 Cosmo Sliced Jalapeno Peppers
Prep Time: 25min | Cook Time: 25min
Split Ciabatta rolls open and lay out (inside face-up) on a lined sheet pan).
Place frozen potato patty on a lined pan and cook for approximately 10-12 minutes in a preheated 450 degree F convection oven. (If only one oven, cook at 350 degrees F for approximately 15 minutes until crispy and golden).
Lay frozen egg patties flat on a lined sheet pan and cook for approximately 10 minute in a preheated convection oven set at 350 degrees F.
While egg patties are cooking, lay sausage patties flat on a lined sheet pan. Place pans of sausage and pans of Ciabatta bread in 350 degree F convection oven for 5 minutes.
Sanitize thermometer. Ensure a minimum temperature of 165 degree F is reached for eggs, sausage and potato patties and document.
Assemble sandwiches with bottom half roll, sausage patty, potato [atty, egg patty, slice of cheese, 3 jalapeno slices, and top half of bread. Wrap pan and return to warmer until service.
Keep sandwiches at internal temperature of 140 degrees F and record temperature on log sheet.
Serve one sandwich per serving.
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