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Eggs in a Basket
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Eggs |
1 lb. 5 oz.* |
12 Large |
| Milk |
2 oz. |
1/4 cup |
| Fully-cooked ham, diced |
5 oz. |
3/4 cup |
| Cheddar cheese, shredded |
6 oz. |
1 1/2 cups |
| Garlic-herb flavored cream cheese |
3 oz. |
3/4 cup |
| Green onion, sliced |
.5 oz. |
1/2 cup |
Brioche, boule bread, or small artisan rolls,
split, and heated, if desired |
Approx. 3 to 4 oz. each |
12 |
DIRECTIONS
- Beat together eggs and milk. Spray-coat a large (12- to 14-inch) nonstick pan. Scramble eggs until almost done.
- Stir in ham, cheeses, and green onion. 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).
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