tokyo turkey

Tokyo Turkey Breakfast Biscuit

Serves 50

About

Recipe created by School Food Rocks and Butterball

Ingredients

50 Lower Sodium Sliced Biscuits

5 lbs Butterball® Turkey Tenderloin Medallions

50 Egg Patties

1 cup Kikkoman® Less Sodium Teriyaki Glaze

Directions

  1. Thaw turkey medallions under refrigeration 1 day in advance if frozen.
  2. Preheat oven to 375°F.
  3. Place biscuit on lined sheet pans and bake for 3-5 minutes.
  4. Place turkey medallions in a large mixing bowl and toss with 1 oz of Kikkoman® LS Teriyaki Glaze until evenly coated.
  5. Arrange glazed turkey medallions in a single layer on lined sheet pans. Bake for 5-7 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
  6. Prepare egg patties according to manufacturer’s instructions. Critical Control Point: Heat to 165°F for 15 seconds.
  7. Assemble sandwich:
    1. Split biscuit in half and layer with 1 egg patty and 1.8 oz of cooked teriyaki-glazed turkey medallions. Close sandwich and wrap if holding.
  8. Transfer to steam table pan or warming unit. Critical Control Point: Hold hot at 135°F or above until service.
  9. Serve 1 sandwich.

TAGGED IN:

Entrees (268)K12 (9)K-12 (64)Sauces & Bases (157)
What did you think?

Products in Recipe

A 5.16 lb jug of Kikkoman Less Sodium Teriyaki Glaze with a red cap and label stating 65% less sodium and no preservatives added.

Less Sodium No Preservatives Added Teriyaki Glaze

Here’s a few more options

View all Recipes

A plated dish of colorful sashimi garnished with herbs, sesame seeds, and sauce, next to a set of silverware on a black napkin atop a gray textured surface.
5
20 min

Grapefruit Ponzu Crudo
A plated dish features a grilled onigiri, a nest of crispy noodles, a small mound of shredded meat, a green shiso leaf, and a small red garnish, all arranged on a white plate.

Tori Bento
Two gourmet tacos topped with greens, sliced radish, and vegetables on a white plate, with a smear of sauce and a lime wedge on the side.
5

Nixtamalized Soy Bean Taco