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Bagel Bites
Serving Size: 1 sandwich
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Eggs |
5 lb. 8 oz.* |
50 Large |
11 lb.* |
100 Large |
| Water |
- |
1 cup |
- |
2 cups |
| Seasoned salt¹ |
- |
1 1/2 Tbsp. |
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3 Tbsp. |
| White pepper, if desired |
- |
1 tsp. |
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2 tsp. |
| Ham or other deli meat (fully cooked), finely chopped |
1 lb. 9 oz. |
- |
3 lb. 2 oz. |
- |
| Onion, minced |
Approx. 8 oz. |
2 cups |
Approx. 1 lb. |
4 cups |
| Green or red bell pepper, minced |
Approx. 4 oz. |
1 cup |
Approx. 8 oz. |
2 cups |
| Butter or margarine |
- |
1/2 cup |
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1 cup |
| Mini-bagels or dinner rolls, sliced in half |
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50 (1.5 to 2 oz. each) |
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100 (1.5 to 2 oz. each) |
| Processed cheese slices, cut diagonally in quarters |
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25 (1 oz. each) slices |
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50 (1 oz. each) slices |
Directions
- Beat together eggs, water, salt and pepper, if desired.
- Stir ham, onion, and bell pepper into egg mixture.
- Melt half of butter in large skillet or on griddle over medium heat.² Add half egg mixture. As mixture begins to set, draw spatula cross to form large curds. Continue cooking until eggs are firm throughout with no visible liquid egg remaining; keep warm. Cook remaining egg mixture.³
- Portion a scant 1/3 cup (#12 scoop) on bottom half of each bagel or roll. Top with two cheese triangles and other half of bagel/roll.
¹Other seasonings such as Cajun, taco, or Italian may be substituted for salt. ²Or follow your operation's standard procedure for cooking scrambled eggs.
³To prepare in oven, omit butter or margarine. Thoroughly spray-coat 12x20x2-inch steam table pan(s). Pour 2-1/4 qt. egg mixture into each pan. Bake in preheated 350°F oven 20 to 25 minutes until firm throughout with no visible liquid egg remaining. Cut pans 5x5 to serve.
*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).
All-Purpose Dried Egg Mix Variation: For each 50 servings, substitute 1 lb. 14 oz. egg mix, well blended with 60 oz. of water. Increase seasoned salt to 2 Tbsp.
Contribution to School Lunch Program: Each serving provides 2 oz. meat/meat alternate, 1.5 bread servings provided, if product is enriched.
Nutritional Analysis (per serving): Calories-308, Protein-17g, Carbohydrate-28g, Total Fat-14g, Saturated Fat-6g, Cholesterol-239mg, Vitamin A-573 IU, Vitamin C-6mg, Iron-2.7mg, Calcium-151mg, Sodium-850mg, Dietary Fiber-1g.
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