American Egg Board | Foodservice Professionals


	Kangaroo Sandwich Serving Size: 1 pocket sandwich


	48 SERVINGS		96 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Bell peppers, diced	12 oz.	2 cups	1 lb. 8 oz.	4 cups
Eggs, beaten	5 lb. 4 oz.*	48 Large	10 lb. 8 oz.*	96 Large
Nonfat milk (or water)	16 oz.	2 cups	32 oz.	1 qt.
Chopped ripe olives, packed	4 oz.	3/4 cup	8 oz.	1-1/2 cups
Mexican seasoning	-	1-1/2 Tbsp.	-	3 Tbsp.
Seeded and diced tomatoes	1 lb.	2 cups	2 lb.	4 cups
Shredded cheese (Cheddar, American, Monterey Jack)	Approx. 12 oz.	2-2/3 cups	Approx. 1 lb. 8 oz.	5-1/3 cups
Pita pocket bread, halved	-	24 whole	-	48 whole

DIRECTIONS
» For each 12 servings, spray-coat a large 12- to 14-inch nonstick pan. Sauté 1/2 cup bell peppers for 1 minute over medium heat; reduce heat to medium-low.
» Blend 12 eggs (or 1 lb. 5 oz. frozen or liquid whole egg product), 1/2 cup milk or water, 3 tablespoons olives, and 1 teaspoon seasoning in bowl; pour over bell peppers. Cook, scrambled-egg style, until eggs are almost firm.
» Stir in 1/2 cup tomatoes and 2/3 cup cheese. Continue cooking until firm throughout, with no visible liquid egg remaining and cheese is melted. Keep warm.
» Portion 1/2 cup (#8 scoop) cooked egg mixture into pocket of each pita bread half.
» Serve immediately.

*If using frozen or liquid whole egg product.

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

Contribution to School Lunch Program: Each serving provides 2.25 oz. meat/meat alternate, 1 serving bread.

Nutritional Analysis (per serving): Calories-199, Protein-11g, Carbohydrate-19g, Total Fat-8g, Saturated Fat-3g, Cholesterol-218mg, Vitamin A-524 IU, Vitamin C-8mg, Iron-1.7mg, Calcium-117mg, Sodium-339mg, Dietary Fiber-1g.