Recipe - Grilled Sausage Egg And

18 Three fourths pound PORK SAUSAGE PATTIES
5 3/16 pound CHEESE AMER/SLICE
8 One half Dozen EGGS SHELL
100 BREAD ENG MFFN 12OZ #95

TEMPERATURE: 325 F. GRIDDLE

1. USE 18 LB 12 OZ (100 3 OZ) PREFORMED SAUSAGE PATTIES; GRILL ACCORDING
TO
INSTRUCTIONS ON RECIPE NO. L892.

2. BREAK ONE EGG AT A TIME INTO SMALL BOWL; POUR ONTO GRIDDLE; BREAK YOLK;
PLACE 1 SAUSAGE ON TOP OF EGG.

3. PLACE 1 SLICE CHEESE ON TOP OF SAUSAGE. CONTINUE TO COOK UNTIL CHEESE
MELTS.

4. SERVE HOT ON SPLIT BUNS.

NOTE: 1. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED
MAY
BE USED.

NOTE: 2. IN STEP 4, BUNS MAY BE TOASTED.
Recipe Number: N03703

SERVING SIZE: 1 SANDWICH

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.