Wednesday, July 04, 2007

Camp -- Ultimate English Miffin

Wednesday is English muffin day at Northern California FC Camp. We prepared 144 "Mac" muffins this morning. The campers ate 120 sandwiches for firsts (about 80% acceptability). The remaining muffins were scooped up after the seconds bell.

The cooks (and one camper to left) prepared each muffin by scooping scrambled eggs and ham onto an English muffin bottom. A slice of American cheese went on top followed by the muffin top. They sandwiches were baked for 3 minutes in a 350-degree convection oven.

Next year I'd like to try this recipe from the American Egg Board. It's attributed to Cynthia Ackerman of Phillips Elementary School in Hampton, Virginia.

I like the idea behind this recipe because the cheese helps bind the eggs and aromatic together into a product that can be cut into individual servings.


This recipe makes 48 servings in two 12x20x2-inch hotel pans. Serve one English muffin with filling per camper. And be ready to serve seconds!

48 hard-cooked large eggs, peeled and coarsely chopped
3 pounds onion, chopped
3 pounds green bell pepper, chopped
3 pounds ham, chopped
Black pepper, to taste
1-1/2 pounds shredded cheddar cheese
1-1/2 pounds shredded mozzarella cheese
48 English muffins, slit in half

Heat convention oven to 350 degrees F. Mix eggs, ham, bell pepper, onion and pepper in bowl. In spray-coated 12x20x2-inch hotel pans portion about 9 cups egg mixture per pan.

In separate bowl, mix cheeses. Sprinkle 1-1/2 pounds cheese mixture over egg mixture in each pan. Bake 25 to 30 minutes until cheese is melted and mixture is thoroughly heated.

Bake English muffins on baking sheets in oven for 5 minutes. Cut each pan into 24 sections. For each serving, use spatula/scoop to lift section onto each muffin bottom. Cover with a muffin top; serve immediately.

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