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Cheese & Bacon Scramble
in Mini-Pitas
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Clarified butter
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2 oz. |
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Eggs, beaten
|
lb. 5 oz.* |
12 large |
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Applewood smoked bacon, cooked and crumbled
|
3 oz. |
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Cheddar cheese, shredded
|
4 oz. |
1 cup |
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Smoked Gouda cheese, shredded
|
4 oz. |
1 cup |
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Green onion, sliced
|
1 oz. |
1/2 cup |
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Salt and white pepper
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To taste |
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Pita bread, top 1/4 sliced off
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3-inch size
(approx. 1 lb. 4 oz.)
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12 |
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Heat butter in a very large non-stick pan over medium heat. Stir in eggs; cook and
scramble just until eggs begin to thicken.
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Stir in bacon, cheeses, green onion, salt and pepper. Continue cooking and gently
scrambling until eggs are firm throughout with no visible liquid egg remaining.
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To serve, portion about ⅓ cup egg mixture into each pita pocket. 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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