Rise & Shine Egg Sandwiches


Yield: 48 sandwiches


Frozen (thawed) or refrigerated liquid wholeegg or reconstituted dried whole egg*


Cajun seasoning blend

Frozen cut spinach

Puff pastry sheets, 8 oz. each

Canadian bacon slices, .75 oz. each 

Swiss or Provolone cheese slices, .75 oz. each

Total approximate weight

3 Lb. 8 Oz. Using 3-speed mixer at second speed, mix for 1 minute.

1 Lb.

1 Oz. Thaw. Press out excess moisture. Blend into egg mixture.

2 Lb. 8 Oz.

4 Lb. Roll out each sheet to a 12 x 16-inch rectangle.

2 Lb. 4 Oz.

2 Lb. 4 Oz.

15 Lb. 9 Oz.

*14 oz. dried whole egg mixed with 42 oz. water


In each of 4 prepared half-pans (10 x 12 inches), portion approximately 1 lb. 2 oz. egg mixture. Bake at 400°F for 15 minutes. Cool slightly. Cut each pan 3 x 4. Portion 12 egg squares evenly onto half of the puff pastry sheets. Top each square with a bacon and cheese slice. Cover with remaining sheets. Using rolling crimper, cut each sheet into 12 enclosed sandwiches. Transfer to baking sheets. Bake at 375°F for 18-20 minutes.