Search the recipe database
Source: MRS 2014
MRS: 1682 — Breakfast Combinations (1600s)
Bacon, Egg and Cheese Biscuit
Meal Component Contribution:
1 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 biscuit sandwich
Recipe HACCP Process: #2 - Same day service
1 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 biscuit sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Biscuit, WGR, 2 oz. eq., #135 | 100 biscuit(s)-2 grain |
Egg Pattie, Scrambled, Frozen, #116 | 100 pattie(s) |
Cheese, American Process, Sliced, #39 | 100 slice(s), 1/2 ounce slices |
Bacon, Sliced, Precooked, #121 | 200 slice(s) |
DIRECTIONS
1. | Cook biscuits according to package directions. Heat egg patties and bacon separately, according to package directions. |
2. | Slice cooked biscuits. |
3. | Layer each sliced biscuit with 1 ounce of cheese, 2 slices cooked bacon, and 1 cooked egg pattie. |
4. | Wrap each biscuit sandwich individually. Serve immediately or place in warmer until ready for service. |
5. | Portion 1 biscuit sandwich per serving. Each portion provides 1 1/2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Nutrients Per Serving
Calories
323
Carbohydrates
23.99 g
Dietary Fiber
2.97 g
Protein
12.50 g
Sodium
888.51 mg
Total Fat
19.60 g
Sat. Fat
9.85 g
Trans Fat
0.00 g