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Eggs in a Basket
Serving Size: 1 roll
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Eggs |
5 lb. 8 oz.* |
50 Large |
11 lb.* |
100 Large |
| Milk |
10 oz. |
- |
20 oz. |
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| Garlic powder |
1 Tbsp. |
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2 Tbsp. |
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| Fully-cooked ham, diced |
1 lb. 9 oz. |
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3 lb. 2 oz. |
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| Cheddar cheese, shredded |
1 lb. 9 oz. |
- |
3 lb. 2 oz. |
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| Regular or low-fat cream cheese, softened |
10 oz. |
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1 lb. 4 oz.
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| Green onions, sliced |
3 oz. |
1 2/3 cups |
6 oz. |
3 1/3 cups |
| Small rolls, split, and heated, if desired. |
Approx. 3 oz. each |
50 rolls |
Approx. 3 oz. each |
100 rolls |
DIRECTIONS
- Beat together eggs, milk, and garlic powder. Spray-coat a large 12- to 14-inch nonstick pan.
- For each 10 servings, scramble eggs in 2-1/2 cup portions until almost done.
- Blend and stir in 5 oz. ham, 5 oz. Cheddar cheese, 1/2 cup cream cheese, and 1/3 cup green onions. Continue cooking until firm throughout with no visible liquid egg remaining. Keep warm.
- Portion 1/3 cup cooked egg mixture into one cut side of roll. Replace top of roll. Serve immediately.
*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).
Contribution to School Lunch Program: Each serving provides 3 oz. meat/meat alternate, 2 bread servings (provided rolls are enriched).
Nutritional Analysis (per serving): Calories-439, Protein-21g, Carbohydrate-44g, Total Fat-20g, Saturated Fat-8g, Cholesterol-243mg, Vitamin A-562 IU, Vitamin C-4mg, Iron-3.7mg, Calcium-242mg, Sodium-826mg, Dietary Fiber-2g.
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