website   recipes  
Go twitterlinkedin
Home > Foodservice Professionals > Egg Recipes > Featured Egg Recipes go back Print E-mail


Egg Cone 

Serving Size: 1 (3x4-in.) formed cone

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 - As desired


  • 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.