American Egg Board | Foodservice Professionals


	Bagel Bites Serving Size: 1 sandwich


	50 SERVINGS		100 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Eggs	5 lb. 8 oz.*	50 Large	11 lb.*	100 Large
Water	-	1 cup	-	2 cups
Seasoned salt¹	-	1-1/2 Tbsp.	-	3 Tbsp.
White pepper, if desired	-	1 tsp.	-	2 tsp.
Ham or other deli meat (fully cooked), finely chopped	1 lb. 9 oz.	-	3 lb. 2 oz.	-
Onion, minced	Approx. 8 oz.	2 cups	Approx. 1 lb.	4 cups
Green or red bell pepper, minced	Approx. 4 oz.	1 cup	Approx. 8 oz.	2 cups
Butter or margarine	-	1/2 cup	-	1 cup
Mini-bagels or dinner rolls, sliced in half	-	50 (1.5- to 2-oz. each)	-	100 (1.5- to 2-oz. each)
Processed cheese slices, cut diagonally in quarters	-	25 (1-oz. each) slices	-	50 (1-oz. each) slices

DIRECTIONS

» Beat together eggs, water, salt and pepper, if desired.
» Stir ham, onion, and bell pepper into egg mixture.
» Melt half of butter in large skillet or on griddle over medium heat.² Add half egg mixture. As mixture begins to set, draw spatula cross to form large curds. Continue cooking until eggs are firm throughout with no visible liquid egg remaining; keep warm. Cook remaining egg mixture.³
» Portion a scant 1/3 cup (#12 scoop) on bottom half of each bagel or roll. Top with two cheese triangles and other half of bagel/roll.

¹Other seasonings such as Cajun, taco, or Italian may be substituted for salt.
²Or follow your operation's standard procedure for cooking scrambled eggs.
³To prepare in oven, omit butter or margarine. Thoroughly spray-coat 12x20x2-inch steam table pan(s). Pour 2-1/4 qt. egg mixture into each pan. Bake in preheated 350°F oven 20 to 25 minutes until firm throughout with no visible liquid egg remaining. Cut pans 5x5 to serve.
* If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

All-Purpose Dried Egg Mix Variation: For each 50 servings, substitute 1 lb. 14 oz. egg mix, well blended with 60 oz. of water. Increase seasoned salt to 2 Tbsp.

Contribution to School Lunch Program: Each serving provides 2 oz. meat/meat alternate, 1.5 bread servings provided, if product is enriched.

Nutritional Analysis (per serving): Calories-308, Protein-17g, Carbohydrate-28g, Total Fat-14g, Saturated Fat-6g, Cholesterol-239mg, Vitamin A-573 IU, Vitamin C-6mg, Iron-2.7mg, Calcium-151mg, Sodium-850mg, Dietary Fiber-1g.