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Breakfast Club Flatbread Sandwich

Yield: 12 servings

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).