K-12
Hot Honey Turkey Breakfast Sandwich
1
sandwich
Serving Size
This recipe was developed and approved by Joe Urban
Add sweet-and-heat to the classic breakfast sandwich with a drizzle of hot honey for a bold start to the day.
Ingredients Show More
Ingredient
50 Portions
100 Portions
50 Portions 50 patty
100 Portions 100 patty
Egg, Patty, 320/1.25oz, 25#, 1148, BW
50 Portions 50 patty
100 Portions 100 patty
Cheese, Cheddar, Sliced, Reduced Fat, 8/1.5#, 12#, Bongards, 752491
50 Portions 50 slices
100 Portions 100 slices
English Muffin, Oven Ready, 6ct, 8/12ct, 576/2.25 oz, 81.62# - Bake Crafters Food Company, 473, BP
50 Portions 50 muffins
100 Portions 100 muffins
Honey
50 Portions 1 pt., 1 tbsp., 1 tsp.
100 Portions 2 pt., 2 tbsp., 2 tsp.
Sauce, Red Hot, Original, 1 gal, 5/1 gal, 49#, McCormick, BK 22-271115, Frank's
50 Portions 1 c., 2 tsp.
100 Portions 2 c., 4 tsp.
Directions Show More
- Preheat oven to 350°F.
- Combine honey and hot sauce. CCP: Hold cold at 41°F or lower.
- Steam egg patties for 2-3 minutes or until heated through. CCP: Heat to an internal temperature of 165°F or higher.
- Transfer egg patties to hot holding. CCP: Hold hot at 135°F or higher.
- Bake sausage patties for 12-15 minutes or until heated through. CCP: Heat to an internal temperature of 165°F or higher.
- Transfer sausage patties to hot holding. CCP: Hold hot at 135°F or higher.
- Place English muffins on sheet pan. Toast for 5-6 minutes in oven.
- Place 1 sausage patty, 1 egg patty, and 1 cheese slice between English muffins. Drizzle with 1 tbsp. hot honey.
- Serve immediately. CCP: Hold hot at 135°F or higher.
CCP: Wash hands. Wear single use gloves when handling ready-to-eat foods to prevent contamination. Maintain proper personal hygiene. Record time/temperature on Incoming and Receiving form.
Preparation
HACCP Process: #2 - Same Day Service Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
Nutrients per Serving Show More
Calories 337.940
Saturated Fat 4.750 gm
Trans Fat 0.000*gm
Total Fat 14.500 gm
Cholesterol 165.000 mg
Calcium 160.847*mg
Total Dietary Fiber 1.028 gm
Iron 2.379* mg
Sodium 740.565 mg
Potassium 57.345* mg
Sugars 12.699 gm includes 11.599* gm of added sugars
Carbohydrate 36.239 gm
Vitamin A 0.000* mcg RAE
Vitamin C 0.071* mg
Protein 18.042 gm
Vitamin D 0.000* mcg
* Indicates missing Nutrient Information.
Component
Meat/Meat Alt 2.5 oz
Grain 2 oz
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