Recipe created by School Food Rocks and Butterball
Tokyo Turkey Breakfast Biscuit
About this recipe
ingredients
50 Lower Sodium Sliced Biscuits
5 lbs Butterball® Turkey Tenderloin Medallions
50 Egg Patties
1 cup Kikkoman® Less Sodium Teriyaki Glaze
nutrition facts
directions
- Thaw turkey medallions under refrigeration 1 day in advance if frozen.
- Preheat oven to 375°F.
- Place biscuit on lined sheet pans and bake for 3-5 minutes.
- Place turkey medallions in a large mixing bowl and toss with 1 oz of Kikkoman® LS Teriyaki Glaze until evenly coated.
- 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.
- Prepare egg patties according to manufacturer’s instructions. Critical Control Point: Heat to 165°F for 15 seconds.
- Assemble sandwich:
- 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.
- Transfer to steam table pan or warming unit. Critical Control Point: Hold hot at 135°F or above until service.
- Serve 1 sandwich.
nutrition facts
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