|
|
|
On-the-Go Omelet
Serving Size: 1 omelet
|
| |
48 SERVINGS |
96 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| White bread |
Approx. 3 lb. |
48 slices |
Approx. 6 lb. |
96 slices |
| Seasoned breakfast sausage, cooked and crumbled |
1 lb. 8 oz. |
- |
3 lb. |
- |
| Eggs, beaten |
5 lb. 4 oz.* |
48 Large |
10 lb. 8 oz.* |
96 Large |
| Thick or chunky drained salsa, medium to hot flavor |
24 oz. |
3 cups |
48 oz. |
6 cups |
| Cheddar cheese, shredded |
1 lb. 8 oz. |
6 cups |
3 lb. |
12 cups |
DIRECTIONS
- Heat oven to 350°F. Spray-coat or paper-line large (1 cup) muffin cups.
- Flatten bread with rolling pin. Fold and mold bread into muffin cups.
- Divide and sprinkle 1/2 oz. sausage into each muffin cup.
- Blend eggs and salsa. Fill each cup with about 1/3 cup egg mixture. Sprinkle each cup with 1 tablespoon (1/2 oz.) cheese.
- Bake 20 to 25 minutes until eggs are puffy and cooked until firm throughout and knife inserted near center comes out clean.
- 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 3.5 oz. meat/meat alternate, 1 serving bread, 1/8 cup vegetable.
Nutritional Analysis (per serving): Calories-271, Protein-14g, Carbohydrate-16g, Total Fat-16g, Saturated Fat-7g, Cholesterol-235mg, Vitamin A-511 IU, Vitamin C-2mg, Iron-1.8mg, Calcium-157mg, Sodium-513mg, Dietary Fiber-1g.
|
|
