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Breakfast Club Flatbread Sandwich
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Eggs, beaten |
2 lb.10 oz.* |
24 large |
| Water |
12 oz. |
1 1/2 cups |
| Dried thyme |
- |
2 tsp. |
| Onion powder |
- |
2 tsp. |
| Cracked Pepper |
- |
1 tsp. |
| Flatbreads |
- |
12 (8 to 9-inch rounds or oblongs) |
| Canadian bacon |
12 oz. |
- |
| Turkey deli meat slices |
12 oz. |
- |
| Cooked bacon slices, halved |
(1 oz. each) |
12 |
| Shredded Cheddar cheese |
18 oz. |
- |
- Blend eggs, water and spices.
- For each sandwich, pour ⅔ cup egg mixture into a spray-coated non-stick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
- Position flatbread horizontally. Add omelet. Onto left side of the omelet, layer 1 oz. Canadian bacon, 1 oz. turkey, 2 bacon halves and 1½ oz. cheese. Fold flatbread in half.
- Grill or fry flatbread over medium heat just until cheese melts and heated throughout.
*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).
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