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Suggest a better descriptionYIELD: 100 PORTIONS (6 PANS) EACH PORTIONL 1 SANDWICH PANS SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE:375 F. OVEN 325 F. GRIDDLE 1. USE (100-3OZ) THAWED RAW SAUSAGE PATTIES;PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7 ; T0AST 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 SAUSAGE PATTIE ON EGG. 5. PLACE I SLICE CHEESE ON TOP OF SAUSAGE PATTIE. CONTINUE TO COOK UNTIL CHEESE MELTS. 6. PLACE 1 CHEESE AND SAUSAGE-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 ENGLLISH MUFFINS (RECIPE NO. D-21 )MAY BE USED. 2. IN STEP 2, MUFFINS MAY BE TOASTED IN CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHLTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE. Recipe Number: N04803 SERVING SIZE: 1 SANDWICH From the
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 321 | ||
Calories from Fat: 242 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 247.4mg | 76 % | |
Sodium 602.5mg | 21 % | |
Potassium 269.9mg | 7 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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