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Egg Cone
Serving Size: 1 (3x4-in.) formed cone
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48 SERVINGS |
96 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Cheddar cheese, shredded |
2 lb. |
- |
4 lb. |
- |
| Real bacon bits |
12 oz. |
- |
1 lb. 8 oz. |
- |
| Frozen, sheeted pizza dough |
6 lb. |
4 (12x16 in.) sheets |
12 lb. |
8 (12x16 in.) sheets |
| Eggs, beaten |
5 lb. 4 oz.* |
48 Large |
10 lb. 8 oz.* |
96 Large |
| Seasoning**, if desired |
- |
As desired |
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As desired |
DIRECTIONS
- Heat oven to 350°F. Mix cheese and bacon bits in bowl, cover and refrigerate until serving.
- Transfer each pizza dough sheet to a baking pan. Thaw crust 10 minutes, then cut each dough sheet, 3x4.
- Cook and scramble eggs in small batches in spray-coated pan*** over medium heat until eggs are firm throughout and no visible liquid egg remains. Keep warm.
- For each serving, portion 1/4 cup egg and 2 tablespoons bacon-cheese mixture onto center of each rectangle. Form dough into a cone shape by pinching 2 diagonally opposite edges together. Continue to pinch and twist dough under to form an edge down half of dough. Leave an opening on one side of dough to form cone.
- Bake 15 to 20 minutes, until dough is cooked and slightly golden and filling is heated thoroughly. Serve immediately.
*If using frozen or liquid whole egg product.
**Cajun, Mexican, or mesquite seasoning may be added, using up to 1 tablespoon seasoning for each 48 eggs.
***Or follow your operation's standardized procedure for cooking scrambled eggs.
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 2.6 oz. meat/meat alternate and 2 servings breads/grains.
Nutritional Analysis (per serving): Calories-311, Protein-19g, Carbohydrate-26g, Total Fat-14g, Saturated Fat-6g, Cholesterol-236mg, Vitamin A-516 IU, lron-2.3mg, Calcium-161mg, Sodium-985mg, Dietary Fiber-1g.
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