Bacon, Egg & Cheese Minis

TWO DAYS PRIOR TO SERVICE:

1. Place frozen eggs in cooler to thaw.

Take frozen egg cartons or bags out of cases. This helps with thawing.

Hold at 41°F or below.

DAY PRIOR TO SERVICE:

1. If bacon is frozen, place in the cooler first thing in the morning to allow it to thaw.
2. Spray 4-inch full hotel pans well with pan spray and pour in thawed liquid eggs.

Pour 5 cups liquid eggs per hotel pan.

3. Steam 7-9 minutes

Cook to 155°F or higher for 15 seconds.

4. Chill the steamed eggs to 41°F degrees or below.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

5. While eggs are steaming, pull mini rolls from the freezer.

You want the rolls partially thawed but not fully for cutting and assembling this entree. Partially frozen rolls are easier and faster to cut while ensuring they are not flattened in the process.

6. Using a serrated knife, cut each pan of mini rolls horizontally, keeping the rolls attached.
7. Place bottom rolls on parchment lined sheet pans and add one slice of cheese to every four mini rolls.
8. Cut each pan of chilled steamed eggs 6x4. Then using a rubber spatula, gently loosen sides and bottom to remove each portion.
9. Add one egg portion to every four mini rolls.
10. Cut bacon slices in half. Place one half slice on every two mini rolls. Secure with top mini rolls.

For production, stack together several slices of bacon and cut in half at once.

11. Store bacon, egg & cheese minis in the cooler, wrapped, labeled, and dated.

Hold at 41°F or below.

MORNING OF SERVICE:

1. Place butter and honey in warm pass through to melt.
2. Remove plastic wrap from pans of minis and cover each pan with an inverted sheet pan on top.

This creates a "lid" ensuring a soft roll without using foil.

3. Bake at 350°F for approximately 17 minutes.

Cook to 165°F or higher for 15 seconds.

4. Remove cover and cut into individual minis.
5. Brush tops lightly with honey butter and hot hold, covered, until service.

Hold at 135°F or above.

6. Each serving is 3 minis.

These hold well as long as they are covered and do not need to be batch cooked for service.