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On-the-Go Omelet
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| White bread |
- |
12 slices |
| Seasoned breakfast sausage, cooked and crumbled |
6 oz. |
- |
| Eggs, beaten |
1 lb. 5 oz.* |
12 Large |
| Thick or chunky drained salsa, medium to hot flavor |
6 oz. |
3/4 cup |
| Cheddar cheese, shredded |
3 oz. |
3/4 cup |
DIRECTIONS
- Heat oven to 350°F. Spray-coat 12 deep, large (1 cup) muffin cups.
- Flatten bread with rolling pin. Fold and mold bread into muffin cups.
- Divide and sprinkle sausage into muffin cups.
- Blend eggs and salsa. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with 1 tablespoon 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).
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