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Eggs in a Basket
Serving Size: 1 roll
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Eggs |
5
lb. 8 oz.* |
50
Large |
11
lb.* |
100
Large |
| Milk |
10
oz. |
- |
20
oz. |
- |
| Garlic
powder |
1
Tbsp. |
- |
2
Tbsp. |
- |
| Fully-cooked
ham, diced |
1
lb. 9 oz. |
- |
3
lb. 2 oz. |
- |
| Cheddar cheese, shredded |
1
lb. 9 oz. |
- |
3
lb. 2 oz. |
- |
| Regular
or low-fat cream cheese, softened |
10 oz.
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- |
1
lb. 4 oz. |
- |
| Green
onions, sliced |
3
oz. |
1-2/3 cups
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6
oz. |
3-1/3 cups
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| Small rolls, split, and heated, if desired. |
Approx. 3 oz. each |
50
rolls |
Approx. 3 oz. each |
100
rolls |
- DIRECTIONS
- » Beat together eggs, milk, and garlic powder. Spray-coat a large 12-
to 14-inch nonstick pan.
- » For each 10 servings, scramble eggs in 2-1/2 cup portions until almost
done.
- » Blend and stir in 5 oz. ham, 5 oz. Cheddar cheese, 1/2 cup cream cheese,
and 1/3 cup green onions. 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).
Contribution to School Lunch Program: Each serving provides 3 oz. meat/meat alternate, 2 bread servings (provided rolls are enriched).
Nutritional Analysis (per serving): Calories-439, Protein-21g, Carbohydrate-44g, Total Fat-20g, Saturated Fat-8g, Cholesterol-243mg, Vitamin A-562 IU, Vitamin C-4mg, Iron-3.7mg, Calcium-242mg, Sodium-826mg, Dietary Fiber-2g.
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