 |
On-The-Go Omelet
Yield: 12 servings |
|
 |
|
|
|
|
|
|
| INGREDIENTS | WEIGHT | MEASURE | ||||
| White bread | - | 12 slices | ||||
| Seasoned breakfast sausage, cooked and crumbled | 6 oz. | - | ||||
| Eggs, beaten | 1 lb. 5 oz.* | 12 Large | ||||
| Thick or chunky drained salsa, medium to hot flavor | 6 oz. | 3/4 cup | ||||
| Cheddar cheese, shredded | 3 oz. | 3/4 cup |
- DIRECTIONS
- » Heat oven to 350°F. Spray-coat 12 deep, large (1 cup) muffin cups.
- » Flatten bread with rolling pin. Fold and mold bread into muffin cups.
- » Divide and sprinkle sausage into muffin cups.
- » Blend eggs and salsa. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with 1 tablespoon cheese.
- » Bake 20 to 25 minutes until eggs are puffy and cooked until firm throughout and knife inserted near center comes out clean. 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).