We had some incredibly creative entries last year. Listed below are the twelve recipes that really had us on the ropes (in the good way). Take a look and try out a few if you’d like. We did.

• French Toast Stick Corn Casserole
• Breakfast Lasagna
• PB&J Pancakes on the Run
• Holiday Delight
• Fruit Trifle
• Breakfast Muffins
• Cinnamon Ham Breakfast Sandwich
• Eggs Over Pancakes
• French Toast Stick Cheesecake
• Aunt Jemima® Mexican Pizza Sandwich
• Mini Monte Cristos
• Star Spangled Pancakes

Cinnamon Ham Breakfast Sandwich
by Debbie Lessard, Serra High School,
San Diego, CA
Yield: 50 servings

Ingredients
Cinnamon Spread:
1/4 lb. Margarine, softened
3/4 cup Sugar, granulated
1/2 Tbsp. Cinnamon, ground

Sandwiches:
100 Aunt Jemima® Waffles, thawed (SKU 43573)
3/4 lb. Processed American cheese, cut in ½ oz. slices
1-1/2 lb. Pork ham or turkey ham, thinly sliced

Preparation

1. Preheat convection oven to 350° F.
2. Prepare cinnamon spread: combine margarine, sugar and cinnamon until evenly combined. Reserve.
3. Spread 1 tsp. cinnamon spread on one side of 50 waffles.
4. Place 1 oz. ham on waffle with cinnamon spread.
5. Place 1/2 oz. American cheese on top of ham.
6. Top with second plain waffle.
7. Place waffle sandwiches in a single layer on a full sheet pan.
8. Bake 15 minutes or until internal temperature reaches 140° F.

NOTE: If desired, cooked sandwich may be wrapped in foil sandwich wrap.
Hold sandwiches above 135° F until service. 
 

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