Baked Egg, Ham & Cheese Croissant

Directions

Wash hands before beginning preparation and sanitize surfaces/equipment.
1.Preheat convection oven to 325°F / 165°C.

2.Remove Fully Cooked Scrambled Eggs from the refrigerator and knead cooked egg in the bag to break up the structure. Spray the insert pan(s) with cooking spray. Empty the contents of a bag into a 2” deep insert pan(s). Cover the pan(s) with aluminum foil or lid. Place in preheated oven and heat for ~24 minutes until the internal temperature reaches 170°F / 64°C held for at least 15 seconds. Maintain >140°F / 60°C until ready to assemble the sandwiches.

3.Mix honey and dijon mustard together and hold under refrigeration at <40°F / 4°C until assembly of the sandwiches. Cut Swiss cheese slices (21 g) into halves; hold under refrigeration at <40°F / 4°C until later step.

4.Cut the croissant in half (if not already cut). To build each sandwich; spread 2 tsp / 10 mL of honey & dijon mixture on the bottom half of the bun. Place in 2” deep insert pan. Then place 1 slice (18 g) of black forest ham on the bottom half of the bun, followed by a half slice of the Swiss cheese, #16 scoop (1/4 cup / 60 mL) of heated scrambled egg. Spread Fully Cooked Scrambled Eggs across the bun and then place another half slice of Swiss cheese on top. Close the croissant and cover the insert pan with lid. Heat in a preheated convection oven at 250°F / 130°C until the cheese melts.

5.Serve hot. At point of service, cut the croissant into half. Serve 2 halves (6.3 oz / 180 g) each per serving.

CCP: Product should be held at >140°F / 60°C for a maximum of 4 hours.