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Breakfast Club Flatbread Sandwich Yield: 12 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Eggs, beaten | 2 lb.10 oz.* | 24 large | ||||
| Water | 12 oz. | 1½ cups | ||||
| Dried thyme | - | 2 tsp. | ||||
| Onion powder | - | 2 tsp. | ||||
| Cracked Pepper | - | 1 tsp. | ||||
| Flatbreads | - | 12 (8 to 9-inch rounds or oblongs) | ||||
| Canadian bacon slices | 12 oz. | - | ||||
| Turkey deli meat slices | 12 oz. | - | ||||
| Cooked bacon slices, halved | (1 oz. each) | 12 | ||||
| Shredded Cheddar cheese | 18 oz. | - |
- DIRECTIONS
- » Blend eggs, water and spices.
- » For each sandwich, pour ⅔ cup egg mixture into a spray-coated non-stick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
- » Position flatbread horizontally. Add omelet. Onto left side of the omelet, layer 1 oz. Canadian bacon, 1 oz. turkey, 2 bacon halves and 1½ oz. cheese. Fold flatbread in half.
- » Grill or fry flatbread over medium heat just until cheese melts and heated throughout.
*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).