American Egg Board | Foodservice Professionals


	On-The-Go Omelet Serving Size: 1 omelet


	48 SERVINGS		96 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
White bread	Approx. 3 lb.	48 slices	Approx. 6 lb.	96 slices
Seasoned breakfast sausage, cooked and crumbled	1 lb. 8 oz.	-	3 lb.	-
Eggs, beaten	5 lb. 4 oz.*	48 Large	10 lb. 8 oz.*	96 Large
Thick or chunky drained salsa, medium to hot flavor	24 oz.	3 cups	48 oz.	6 cups
Cheddar cheese, shredded	1 lb. 8 oz.	6 cups	3 lb.	12 cups

DIRECTIONS
» Heat oven to 350°F. Spray-coat or paper-line large (1 cup) muffin cups.
» Flatten bread with rolling pin. Fold and mold bread into muffin cups.
» Divide and sprinkle 1/2 oz. sausage into each muffin cup.
» Blend eggs and salsa. Fill each cup with about 1/3 cup egg mixture. Sprinkle each cup with 1 tablespoon (1/2 oz.) 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).

Contribution to School Lunch Program: Each serving provides 3.5 oz. meat/meat alternate, 1 serving bread, 1/8 cup vegetable.

Nutritional Analysis (per serving): Calories-271, Protein-14g, Carbohydrate-16g, Total Fat-16g, Saturated Fat-7g, Cholesterol-235mg, Vitamin A-511 IU, Vitamin C-2mg, Iron-1.8mg, Calcium-157mg, Sodium-513mg, Dietary Fiber-1g.