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Eggs in a Basket
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Eggs | 1 lb. 5 oz.* | 12 Large | ||||
| Milk | 2 oz. | 1/4 cup | ||||
| Fully-cooked ham, diced | 5 oz. | 3/4 cup | ||||
| Cheddar cheese, shredded | 6 oz. | 1-1/2 cups | ||||
| Garlic-herb flavored cream cheese | 3 oz. | 3/4 cup | ||||
| Green onion, sliced | .5 oz. | 1/2 cup | ||||
| Brioche, boule bread, or small artisan rolls, split, and heated, if desired |
Approx. 3- to 4-oz. each | 12 |
- DIRECTIONS
- » Beat together eggs and milk. Spray-coat a large (12- to 14-inch) nonstick pan. Scramble eggs until almost done.
- » Stir in ham, cheeses, and green onion. Continue cooking until firm throughout with no visible liquid egg remaining. Keep warm.
- » Portion 1/3 cup cooked egg mixture into one cut side of roll.
- » Replace top of roll. Serve immediately.
*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).