Fried Brown Rice

Fried Brown Rice Vegetarian

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(HACCP Process #2)

Yield: 100 servings (7.8 oz., 220 g)

Meat Equivalencies: 1 oz. eq. meat/meat alternative, 1 oz. eq. whole grain, 1/4 cup other vegetable 

Ingredients

  • 5 lb. 12 oz. pasteurized whole eggs, frozen
 (USDA Material #100045)
  • 6 lb. 4 oz. rice, brown, long-grain
  • 9 lb. 4 oz. peas and carrots, frozen, unprepared
  • 2 cups soy sauce, low sodium
  • 1 oz. pan spray
  • 3 gal. 2 cups water

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP:

Day of Service:

  1. Clean and sanitize workstation.
  2. Pull 4 full deep steam table pans and place at workstation.
  3. Pull brown rice from dry storage.
  4. Pull peas and carrots from freezer.
  5. Pull soy sauce from cooler.
  6. Preheat convection oven to 350° F.
  7. Wash hands thoroughly.

PREP

  1. Spray steam table pans lightly.
  2. Place 1 lb. 9 oz. of rice into each steam table pan.
  3. Add 3 qt. plus 1/2 cup hot water to each pan.
  4. Stir well.
  5. Stir 1/2 cup soy sauce into each pan.
  6. Fold in 2 lb. 5 oz. of frozen peas and carrots into each pan of rice.
  7. Cover each pan tightly with foil.

COOK

  1. Place covered pans of rice into convection oven. Bake for 1 hour or until all water is absorbed and rice is tender. CCP: Heat until an internal temperature is reached of 155° F for 15 seconds.

PRE-PREP

  1. Pull 4 - half sheet pans and place at workstation.
  2. Pull thawed eggs from cooler and place at workstation.
  3. Wash hands thoroughly.

PREP

  1. Open cartons of eggs completely.
  2. Whisk thoroughly.
  3. Spray half pans with pan spray.
  4. Pour 1 lb. 7 oz. of eggs into each half pan.

COOK

  1. Place pans in preheated convection oven at 350° F. Bake until eggs are firm, about 10 minutes. CCP: Heat until an internal temperature is reached of 155° F for 15 seconds.

PREP

  1. Remove pans of eggs from oven.
  2. Using a pizza cutter, cut the eggs into “ribbons.”
  3. Using a criss cross pattern, cut ribbons into bite size pieces.
  4. Remove rice from oven.
  5. Fold egg ribbon bites into brown rice mixture, using 1 - half sheet pan per full pan of rice mixture.

HOLD

  1. Re-cover rice and place in warmer. CCP: Hold above 135° F

SERVE

  1. Using a 7 oz. spoodle, serve 7/8 cup of fried brown rice. CCP: Hold above 135° F

Breakfast Boat Nutrition Label

 

Protein Packed Veggie Salad

Protein-Packed Veggie Salad Vegetarian

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(HACCP Process #2)

Yield: 20 servings (1 salad, 8.7 oz., 247 g, 1 oz. dressing)
Meal Equivalencies: 2.75 oz. eq. meat/meat alternate, 1/4 cup dark green vegetable, 1/4 cup other vegetable, 1/4 cup red/orange vegetable, 1/4 cup starchy vegetable

Ingredients

  • 20 Eggs, *Hard-Boiled Eggs, Cut in Large Wedges
  • 1 lb. Great Northern Beans, Low Sodium, Drained (USDA Material #100373)
  • 2 lb. Haricots Verts, Fresh Thin Green Beans
  • 2 lb. 4 oz., Red Skin Potatoes
  • 2 lb. Fresh Tomato Wedges
  • 2 lb. Fresh Chopped Romaine, RTU
  • 8 oz. Robust Herb Vinaigrette
  • 20 pieces Robust Herb Vinaigrette, 1 oz. packs

Directions

1 day prior to day of service:

  1. Clean and sanitize prep area.
  2. Pull canned beans from dry storage. Wipe off lid. Open and carefully dispose of lid. Drain well. Place beans in food storage container. Mix in 8 oz. of herb dressing. SOP: Pre-chill ingredients for foods served cold below 41° F before combining.
  3. Cover, date stamp and place in cooler overnight to chill. CCP: Hold below 41° F.
  4. Pull herb vinaigrette dressing from storage, date stamp and place in cooler. 
CCP: Hold below 41° F.
  5. Pull green beans from cooler. Steam beans lightly. Place in shallow food storage container.
  6. Cover, date stamp and place in cooler overnight to chill. 
CCP: Hold below 41° F.
  7. Pull small red skin potatoes from dry storage and place at produce sink. 
CCP: Hold below 41° F.
  8. Scrub potatoes and place at workstation. Cut each into quarters. 
CCP: Hold below 41° F.
  9. Steam potatoes lightly, leaving the potatoes still firm. Place in shallow food storage container. 
CCP: Hold below 41° F.
  10. Cover, date stamp and place in cooler overnight to chill. 
CCP: Hold below 41° F.

Day of service:

PRE-PREP

  1. Clean and sanitize prep area.
  2. Pull tomatoes and place at produce sink. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  3. Clean tomatoes and let air dry.

PREP

Day of service continued:
  1. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  2. Slice tomatoes into 1/2" wedges, (4-8 wedges depending on size of tomatoes). Place in shallow food storage container.
  3. Cover with parchment paper and set aside for assembly.
  4. Pull eggs from cooler and place at workstation.
  5. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  6. Cut each egg into 4 wedges and lay on parchment covered sheet pans. Cover with parchment paper and set aside for assembly.
  7. Pull chopped romaine, green beans, potatoes and beans from cooler and place at workstation for assembly.
  8. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  9. Using a 4 oz. spoodle, place 1/2 cup or 1.6 oz. of romaine in shallow salad bowl.
  10. On left side, lay out 4 egg wedges per salad.
  11. Next to eggs, lay out haricots verts, 1/4 cup per salad, 1.6 oz.
  12. Add 1/4 cup chopped red potatoes, 1.8 ounce each.
  13. Place 1/4 cup seasoned white beans along the potatoes using a #16 scoop.
  14. Add four 1/2” wedges of tomatoes.
  15. Cover and date stamp. CCP: Hold below 41° F.
  16. Place in cooler until service.

SERVE

  • One salad with 1 oz. of robust herb vinaigrette. CCP: Hold below 41° F.
*NOTE
  1. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Protein Packed Veggie Salad Nutrition

 

Windy City Egg Sub

Windy City Sub Sandwich Vegetarian

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(Same Day Service — HACCP Process #2)

Yield: 100 servings (1 sandwich, 3.8 oz., 109 g)

Meal Equivalencies: 2 oz. eq. meat/meat alternate, 2 oz. eq. wgr grain, 1/8 cup other vegetables

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen (USDA Material #100045)
  • 3 lb. 3 oz. red & green pepper strips, frozen, IQF
  • 100 pieces WGR sub rolls, sliced 1 = 2 oz. eq. wgr grain
  • 1 oz. pan spray, butter flavored

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove cartons from case.
  2. Place cartons on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize workstation.
  2. Pull 3 shallow steam table pans and place at workstation.
  3. Spray completely with butter flavored pan spray.
  4. Pull thawed eggs from cooler and place at workstation.
  5. Pull pepper strips from freezer and place at workstation.

PREP

  1. Wash hands thoroughly and cover with gloves.
  2. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan.
  3. Stir pepper strips into eggs, using 1 lb. plus 1 oz. into each pan of eggs. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

COOK

  1. Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs and peppers. Bake for an additional 5 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds.

HOLD

Day of service continued:
    1. Place covered eggs and peppers in warmer preheated to 135° F until service. CCP: Hold above 135° F.

PREP

      1. Pull wgr sub rolls and place at workstation.
      2. Pull foil wrap or sub bags and place at workstation.
      3. Pull eggs from warmer.
      4. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
      5. Using a 3 oz. spoodle, fill sub roll with egg and pepper mixture.
      6. Close subs and place in sub bag or wrap tightly in foil.
      7. Place flat in steam table pans, layer with parchment paper up to 2 layers.

HOLD

      1. Hold in warming cart above 135° F. CCP: Hold above 135° F.

SERVE

      1. 1 windy city sub sandwich. CCP: Hold above 135° F.

Breakfast Boat Nutrition Label

 

Spinach Salad

Spinach Salad Vegetarian

(HACCP Process #1)

Yield: 20 servings (1 salad, 6 oz., 171 g, 1 oz. dressing)
Meal Equivalencies: Meal Equivalencies: 2 oz. eq. meat/meat alternate, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable, 1/4 cup other vegetable, 1/4 cup fruit

Ingredients

  • 2 lb. 8 oz.*Hard-Boiled Eggs, Large, Sliced
  • 3 lb. 2 oz. Fresh Baby Spinach, RTU
  • 1 lb. 4 oz. Fresh Sliced Mushrooms, RTU
  • 1 lb. 8 oz. Sweet Red Pepper Strips
  • 1 lb. 2 oz. Dried Cranberries
    (USDA Material #100301)
  • 20 pieces Balsamic Vinaigrette, 1 oz. pouches

Directions

1 Day prior to day of service:

  1. Clean and sanitize prep area.
  2. Pull dried cranberries from storage. Wipe off box. Empty 2 1/2 cups dried cranberries into a food storage container. Cover and date stamp. SOP: Pre-chill ingredients for foods served cold below 41° F before combining.
  3. Place in cooler overnight to chill. 
CCP: Hold below 41° F.
  4. Pull balsamic vinaigrette dressing from storage, date stamp and place in cooler. 
CCP: Hold below 41° F.

Day of service:

PRE-PREP

  1. Clean and sanitize prep area.
  2. Wash hands thoroughly and put on gloves.
  3. Pull sweet red peppers and place at produce sink. Clean peppers and let dry.

PREP

  1. Wash hands thoroughly and put on gloves.
  2. Discard seeds and slice sweet peppers into long strips. Place in food storage bin. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  3. Cover with parchment paper and set aside for assembly.
  4. Pull eggs from the cooler and place at workstation.
  5. Wash hands thoroughly and put on gloves.

PREP

Day of Service (continued):
  1. Slice eggs and lay on parchment covered sheet pans. Cover with parchment paper and set aside for assembly.
  2. Pull spinach and mushrooms from cooler and place at workstation for assembly.
  3. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  4. Using an 8 oz. spoodle, place 1 cup or 2.5 oz. of spinach in salad bowl.
  5. Using a 2 oz. spoodle, place 1/4 cup or 1 oz. of sliced mushrooms on the right side of bowl.
  6. In the center, place 1/4 cup sweet bell pepper strips, 1.2 oz.
  7. On the left side, add 2 oz. whole egg, sliced and fanned out.
  8. Using a 1 oz. spoodle, sprinkle 0.8 oz. of dried cranberries on salad.
  9. Cover and date stamp.
  10. Place in cooler until service. CCP: Hold below 41° F.

SERVE

  1. One salad with 1 oz. of balsamic vinaigrette.

*NOTE

  1. 2 oz. of hard-boiled egg = 2 oz. eq. meat/meat alternate.
  2. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Spinach Salad Nutrition Facts

 

Breakfast Boat

Breakfast Stuffed Potato Skins Vegetarian

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(Same Day Service — HACCP Process #2)

Yield: 100 servings (2 pieces, 5.7 oz., 162 g)

Meal Equivalencies: 3 oz. eq. meat/meat alternate, 3/8 cup starchy vegetable

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen (USDA Material #100045)
  • 200 pieces potato skins, 1.29 oz. each
  • 6 lb. 4 oz. American cheese, shredded, reduced fat
  • 1 oz. pan spray, butter flavored

Directions

3 days prior to day of service:

  1. Pull egg patties from freezer. Open cases and remove cartons from case.
  2. Place cartons on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Pull 3 shallow steam table pans and place at workstation.
  2. Spray completely with butter flavored pan spray.
  3. Pull thawed eggs from cooler and place at workstation.

PREP

  1. Wash hands thoroughly and cover with gloves.
  2. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  3. Pull potato skins from freezer and place at workstation.
  4. Pull sheet pans.
  5. Wash hands thoroughly.
  6. Place skins on sheet pans, lightly sprayed with pan spray.

COOK

  1. Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary to insure best end product and nutritional.
  2. Place potato skins in a preheated 400° F convection oven. Bake for 6‑8 minutes or until an internal temperature is reached of 155° F for 15 seconds. CCP: Heat until an internal temperature is reached of 155° F for 15 seconds.

HOLD

Day of service continued:

  1. Place eggs, covered in warmer preheated to 140° F. CCP: Hold above 135° F.
  2. Place baked skins in warmer until service. CCP: Hold above 135° F.

PREP

  1. Pull cheese from cooler and place at workstation.
  2. Pull eggs and skins from warmer.
  3. Wash hands thoroughly and cover with gloves. SOP: Never handle ready-to-eat foods with bare hands.
  4. Place 2 skins in boat.
  5. Top each skin with 1/8 cup scrambled eggs using a 1 oz. spoodle.
  6. Top each skin with 1/2 oz. shredded cheese using a 1 oz. spoodle.

HOLD

  1. Hold in warming cart above 135° F until service. CCP: Hold above 135° F.

SERVE

  1. 1 boat, 2 egg and cheese stuffed potato skins. CCPHold above 135° F.

Breakfast Boat Nutrition Label

 

Power Pack

Download PDF

 

Power Pack Option 1

1 oz. eq. Grain: A la Carte Snack Eligible

Yield: 100 servings (1 package, 8 oz. 227 g)

Meal Equivalencies: 2 oz. eq. meat/meat alternate, 1 oz. eq. grain, 1/2 cup fruit

Ingredients

  • 8 dozen + 4 hard-boiled eggs, large, peeled, frozen
  • 1 oz. whole grain soft pretzel (100)
  • 125-138 fresh apples standard 50 lb. case, 2 3/4” dia. (100 pieces)
  • 100 paper boats

Directions

PRE-PREP

Day of service:

  1. Clean and sanitize prep area. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  2. Prepare pretzels according to their instructions.
  3. Wash and air dry apples.
  4. Pull hard-boiled eggs from cooler and place at workstation.
  5. Set up assembly line.

PREP

  1. Pull clear sandwich wraps.
  2. Wash hands thoroughly and cover with gloves. SOP: Never handle ready-to-eat foods with bare hands.
  3. Open pouches of eggs one at a time or as needed.
  4. Place one egg in each sandwich pouch and seal.
  5. Place one egg in each boat or bag. Add 1 whole grain pretzel and fresh apple.
  6. Wrap or seal and date stamp.

HOLD

  1. Place in cooler and hold below 41° F. CCP: Hold below 41° F.

Power Pack 1 Nutrition label

Power Pack Option 2

2 oz. eq. Grain: A la Carte Entree Eligible

Yield: 100 servings (1 package, 6 oz. 168 g)

Meal Equivalencies: 2 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/2 cup fruit

Ingredients

  • 8 dozen + 4 hard-boiled eggs, large, peeled, frozen
  • 2 oz. whole grain soft pretzel (100)
  • Fresh Apples, 2 oz. pouch (100)
  • 100 paper boats

Directions

PRE-PREP

Day of service:

  1. Clean and sanitize prep area. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  2. Prepare pretzels according to their instructions.
  3. Pull hard cooked eggs and apple pouches from cooler and place at workstation.
  4. Set up assembly line.

PREP

  1. Pull clear sandwich wraps.
  2. Wash hands thoroughly and cover with gloves. SOP: Never handle ready-to-eat foods with bare hands.
  3. Open pouches of eggs one at a time or as needed.
  4. Place one egg in each sandwich pouch and seal.
  5. Place one egg in each boat or bag. Add 1 whole grain pretzel and fresh apple slices.
  6. Wrap or seal and date stamp.

HOLD

  1. Place in cooler and hold below 41° F. CCP: Hold below 41° F.
Power Pack 2 Nutrition label
 
Note: 2 oz. hard-boiled egg = 2 oz. m/ma. If using commercially purchased eggs please refer to the manufacturer for meal equivalents.

Windy City Egg Sub

Egg & Cheese Breakfast Burrito Vegetarian

Download PDF

(Same Day Service — HACCP Process #2)

Yield: 100 servings (1 piece, 3.8 oz., 108 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1.5 oz. eq. wgr grain

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen (USDA Material #100045)
  • 100 tortillas, soft wgr tortillas (USDA Material #100938)
  • 3 lb. 2 oz. American cheese, shredded, reduced fat
  • 1 oz. butter flavored pan release

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove cartons from case.
  2. Place cartons on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

1 day prior to service:

  1. Pull tortillas from freezer.
  2. Place on a sheet pan in single layer.
  3. Place in cooler overnight to thaw. CCP: Hold below 41° F.

PRE-PREP

Day of service:

  1. Pull 3 shallow steam table pans and place at workstation.
  2. Spray completely with butter flavored pan spray.
  3. Pull thawed eggs from cooler and place at workstation.

PREP

  1. Wash hands thoroughly and cover with gloves.
  2. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at temperature shall not exceed four hours.

COOK

Day of service continued:

  1. Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165°F for 15 seconds. SOP: Batch cook as necessary for best product and nutritional.

PREP

    1. Pull cheese and tortillas from cooler.
    2. Open bags of cheese and place in a food safe container. Place in assembly line.
    3. Open tortillas and place in food safe container. Place in assembly line.
    4. Wash hands thoroughly and cover with gloves. SOPNever handle ready-to-eat foods with bare hands
    5. Pull 1 sheet of foil wrap.
    6. Place 1 tortilla on foil.
    7. In the middle of the tortilla, place 1/4 cup scrambled eggs using #16 disher.
    8. Top with 1/2 oz. of shredded cheese using a 1 oz. spoodle.
    9. Fold in ends of tortilla, then wrap tightly.
    10. Fold over foil wrap and crimp edges.
    11. Place flat in steam table pans, layer with parchment paper up to 4 layers.

HOLD

      1. Hold in warming cart above 135° F until full service. CCP: Hold above 135° F.

SERVE

      1. 1 egg and cheese burrito. CCP: Hold above 135° F.

Egg Cheese Burrito Nutrition Label

 

Southwest Cobb Salad

Southwest Cobb Salad Vegetarian

Download PDF

(HACCP Process #1)

Yield: 100 servings (1 piece, 12.6 oz., 358 g)

Meal Equivalencies: 2.5 oz. eq. meat alternate, 1/2 cup dark green vegetable, 1/4 cup legume, 1/4 cup starchy vegetable, 1/4 cup red/orange vegetable, 1/4 cup other vegetable, 1 oz. eq. grain

Ingredients

  • 8 dozen, 4 eggs hard-boiled, large, peeled
  • 14 lb. black beans, LS, 3.6 #10 cans, drained (USDA Material #100359)
  • 10 lb. 5 oz. sweet corn, LS, 2.5 #10 cans, drained (USDA Material #100313)
  • 18 lb. 4 oz., fresh, California avocados (48 count)
  • 13 lb. chopped romaine lettuce, RTU
  • 11 lb. 8 oz. fresh diced tomatoes, RTU
  • 3 lb. 2 oz. shredded lite Mozzarella cheese, (USDA Material #100034)
  • 100 pieces WGR croutons, 0.8 oz. or 22 grams
  • 6 lb. 4 oz. Ranch dressing
  • 6 lb. 4 oz. nutritionally enhanced salsa

Directions

1 day prior to day of service:

  1. Clean and sanitize prep area.
  2. Pull black beans and corn from dry storage. Wipe off lids, open and carefully discard lids. Drain thoroughly.
  3. Empty each into a food storage container. Cover and date stamp. SOP: Prechill ingredients for foods served cold below 41° F before combining. CCP: Hold below 41° F.
  4. Place in cooler overnight to chill.
  5. Pull ranch dressing and salsa from dry storage. Wipe off lids.
  6. Wash hands thoroughly and put on gloves.
  7. In large food storage bin, mix salsa and ranch together, whisking to mix well.
  8. Cover, date stamp and place in cooler overnight. CCP: Hold below 41° F.

PRE-PREP

Day of service:

  1. Pull avocados and place at produce sink.
  2. Clean avocados and let air dry.

PREP

  1. Wash hands thoroughly and put on gloves.
  2. Peel and slice avocado and place on parchment covered sheet pans. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  3. Cover with parchment paper and set aside for assembly.
  4. Pull eggs from the cooler and place at workstation.

PREP CONTINUED

Day of Service (continued):
  1. Wash hands thoroughly and cover with gloves.
  2. Slice eggs and lay on parchment covered sheet pans. Cover with parchment paper and set aside for assembly.
  3. Pull romaine, diced tomatoes and cheese from cooler and place at workstation for assembly.
  4. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  5. Using an 8 oz. spoodle, place 1 cup of romaine in salad bowl.
  6. Using a 2 oz. spoodle, place 1/4 cup each of black beans, tomatoes and corn.
  7. Top each with 1/4 cup avocado, about 3 slices (3/8” x 3.5”).
  8. Top each with 1 whole egg, sliced and fanned out.
  9. Using a 1 oz. spoodle, sprinkle 1/2 oz. of cheese over each.
  10. Cover and date stamp.
  11. Place in cooler until service. CCP: Hold below 41° F.

PREP

  1. Pull salsa ranch from cooler.
  2. Wash hands thoroughly and put on gloves.
  3. Using a 2 oz. ladle place dressing in soufflé cup. Cover and place 2 deep in shallow steam table pan.
  4. Date stamp and place in cooler until service. CCP: Hold below 41° F.

SERVE

  1. One salad with 1 pack of croutons and dressing.

Southwest Coob Salad Nutrition Label

Note: 2 oz. hard-boiled egg = 2 oz.m/ma. If using commercially purchased eggs please refer to the manufacturer for meal equivalents.

Denver Omelet

Denver Omelet Bagel

Download PDF

(Same Day Service — HACCP Process #2)

Yield: 100 servings (1 sandwich, 4.9 oz., 139 g)

Meal Equivalencies: 2 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/8 cup other vegetable

Ingredients

  • 7 lb. 13 oz. whole round egg patty CN, 3.5” 1.25 oz. = 1 m/ma
  • 4 lb. 12 oz. turkey ham, Canadian bacon style 1.56 oz. = 1 oz. m/ma
  • 3 lb. 2 oz. diced red & green peppers with onions, omelet blend
  • 3 lb. 2 oz. American cheese, sliced, RF/RS, 0.5 oz. slices
  • 100 whole wheat bagel, sliced 1 = 2 oz. eq. grain

Directions

1 day prior to day of service:

  1. Pull egg patties from freezer.
  2. Wash hands thoroughly.
  3. Place egg patties on lightly sprayed sheet pans in single layer. Cover and date stamp.
  4. Place egg patties in cooler on lowest shelf to thaw overnight. CCP: Hold below 41° F.
  5. Pull turkey Canadian bacon from freezer.
  6. Wash hands thoroughly.
  7. Place pouches in 1/2 steam table pans in single layer.
  8. Cover and date stamp.
  9. Place bacon in cooler on lowest shelf to thaw overnight. CCP: Hold below 41° F.
  10. Place bagels on sheet pans, in packages.
  11. Date stamp and place in cooler to thaw overnight. CCP: Hold below 41° F.

 

PRE-PREP

Day of Service

  1. Clean and sanitize prep area.
  2. Pull egg patties, turkey Canadian bacon from cooler.
  3. Pull pepper/onions mix from freezer.
  4. Remove wrap from egg patties.

COOK

  1. Bake egg patties uncovered in preheated convection oven at 300° F for 8‑10 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary to insure best end product and nutritional.
  2. Place turkey Canadian bacon in steam table pan.
  3. Steam for 8-10 minutes. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds.
  4. Place pepper/onions mix in a perforated steam table pan inside a solid pan.
  5. Steam for 5 minutes. CCP: Heat until an internal temperature is reached of 140° F for 15 seconds.

HOLD

Day of service continued:

  1. Hold egg patties, turkey Canadian bacon and onion/pepper mix in warmer for assembly. CCP: Hold above 135° F.

PREP

  1. Pull bagels and cheese from cooler.
  2. Pull foil wrap or sandwich bags.
  3. Pull eggs, turkey Canadian bacon and onion/pepper mix from warmer.
  4. Set up assembly line.
  5. Wash hands thoroughly and cover with gloves. SOPNever handle ready-to-eat foods with bare hands.
  6. Lay out bagels.
  7. Place egg patty on bottom of the bagel.
  8. Top with 1 slice of turkey Canadian bacon.
  9. Add 2 tbsp. or 1/8 cup of pepper/onions mix using a 1 oz. spoodle.
  10. Top with 1 slice of American cheese.
  11. Top with second half of bagel.
  12. Wrap tightly in foil or place in sandwich bag.
  13. Place finished sandwiches in steam table pan.

HOLD

  1. Hold in warming cart above 135° F. CCP: Hold above 135° F.

SERVE

  1. Serve 1 Denver Omelet Bagel. CCP: Hold above 135° F.

Denver Omelet Bagel Nutrition Facts

 

Sausage, Egg and Cheese Pretzel Brunch

Sausage, Egg & Cheese Pretzel Brunch

Download PDF

(HACCP Process #2)

Yield: 100 servings (1 sandwich, 6.7 oz., 190 g)

Meal Equivalencies: 3.5 oz. eq. meat/meat alternate, 2.5 oz. eq. grain

Ingredients

  • 15 lb. pasteurized scrambled egg mix, frozen, CNB
  • 100 pieces soft pretzel WGR buns, 2.7 oz. each
  • 100 pieces turkey sausage patty, 1 = 1 oz. m/ma
  • 12.5 oz. American cheese, sliced, RF/RS, 0.5 oz. slices
  • 1 oz. pan spray

Directions

1 day prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
pouches from case.
  2. Place pouches on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.

PREP

  1. Pull sausage patties from freezer and place at workstation.

COOK

  1. Cook sausage according to manufacturers directions.

PREP

  1. Pull pretzel buns and cheese from the cooler and place at workstation.
  2. Pull CNB eggs from cooler and place at workstation.
  3. Place one pouch of eggs in each half steam table pan.
  4. If using water immersion, heat large vessel filled 3/4 full with water to simmer.

COOK

  1. Add pouches to water between 180° F-190° F. Do Not Boil.
  2. Stir water and bags every 5 minutes to insure proper cooking, for 20-25 minutes. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
  3. Alternatively, place one pouch of eggs in each half steam table pan.

COOK CONTINUED:

Day of service continued:
  1. Place uncovered in preheated steamer for 15-20 minutes. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
  2. Using thick potholders gently knead each bag of eggs to break up any clumps. Be careful as the bags are HOT and they retain their heat. Hold in warming cart above 135° F. CCP: Hold above 135° F.

HOLD

  1. Pouches retain internal temperatures as long as they remain UNOPENED. CCP: Hold above 135° F.
  2. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.

PREP

  1. Assemble sandwiches by placing 1 sausage patty on bottom of bun.
  2. Top with 1 slice of cheese. Add 1/4 cup scrambled eggs using a #16 disher.
  3. Add top bun.
  4. Press firmly together.
  5. Wrap in foil bag.

HOLD

  1. Hold in warming cart, above 135° F. CCP: Hold above 135° F.

SERVE

  1. 1 brunch pretzel bun. CCP: Hold above 135° F.

Green Eggs and Ham Brunch-for-Lunch

Best Sandwich

BEST (Bacon, Egg, Spinach & Tomato) Sandwich

Download PDF

(Same Day Service — HACCP Process #2)

Yield: 100 servings (1 sandwich, 4.7 oz., 134 g)

Meal Equivalencies: 1 oz. eq. meat/meat alternate, 1 oz. eq. wgr grain, 1/8 cup red/orange vegetable, 1/8 cup dark green vegetable

Ingredients

  • 7 lb. 13 oz. whole round egg patty CN, 3.5” 1.25 oz. = 1 oz. m/ma
  • 6 lb. tomatoes, medium, fresh
  • 4 lb. spinach, baby, fresh, RTU
  • 200 pieces premium cooked turkey bacon
  • 100 pieces wgr sandwich rolls

Directions

1 day prior to day of service:

  1. Pull egg patties from freezer.
  2. Wash hands thoroughly.
  3. Place egg patties on lightly sprayed sheet pans in single layer. Cover and date stamp.
  4. Place egg patties in cooler on lowest shelf to thaw overnight. CCP: Hold below 41° F.

PRE-PREP

Day of service:

  1. Clean and sanitize workstation.
  2. Pull tomatoes from storage. Wash thoroughly and let dry. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

PREP

  1. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  2. Slice tomatoes 1/8" thick and shingle out on parchment paper lined sheet pans.
  3. Cover and set aside for assembly.

PRE-PREP

  1. Pull egg patties and turkey bacon from cooler.
  2. Wash hands thoroughly. 
  3. Lay out turkey bacon on parchment paper lined sheet pans.
  4. Remove wrap from egg patties

COOK

  1. Bake egg patties uncovered in preheated convection oven at 300° F for 8-10 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. CCP: Batch cook as necessary to insure best end product and nutritional.
  2. Place pans of turkey bacon in convection oven.
  3. Cook at 300° F for 10 minutes or until turkey bacon is hot. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds.

HOLD

Day of service continued:

  1. Hold egg patties and turkey bacon in warmer for assembly. CCP: Hold above 135° F.

PREP

  1. Pull ready-to-use spinach and wgr sliced rolls and place at workstation.
  2. Pull eggs and turkey bacon from warmer and place at workstation.
  3. Set up assembly line.
  4. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  5. Open up and lay out rolls.
  6. On bottom bun place 1/4 cup fresh spinach pieces (about 20 pieces) using a 2 oz. spoodle.
  7. Add 2 slices (3 if small) or 1/8 cup of fresh sliced tomatoes.
  8. Place egg patty on top.
  9. Add 2 slices of turkey bacon.
  10. Place roll on top.
  11. Wrap tightly in foil or place in sandwich bag.
  12. Place finished sandwiches flat in steam table pan.

HOLD

  1. Hold in warming cart above 135° FCCP: Hold above 135° F.

SERVE

  1. 1 "BEST" breakfast sandwich. CCP: Hold above 135° F.

Best Sandwich Nutrition Label

 

Very Veggie, Egg & Pretzel Panini Vegetarian

Download PDF

(HACCP Process #2)

Yield: 25 servings (1 sandwich, 6 oz., 174 g)

Meal Equivalencies: 1.5 oz. eq. meat alternate, 2.5 oz. eq. grain, 1/8 cup other vegetable, 1/8 cup red/ orange vegetable, 1/8 cup dark green vegetable

Ingredients

  • 25 whole round egg patties, 3.5”
  • 25 soft pretzel WGR buns, 2.7 oz. each
  • 1 lb., 9 oz. portobello mushrooms
  • 1 lb., 9 oz. tomatoes, Medium, Fresh, Sliced
  • 1 lb. fresh, baby spinach, RTU
  • 12.5 oz. American cheese, sliced, RF/RS, 0.5 oz. slices
  • 1 tsp. pan spray

Directions

1 day prior to day of service:

  1. Pull eggs from freezer.
  2. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  3. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.

PREP

  1. Pull mushrooms from cooler and place at produce sink.
  2. Place mushrooms on screen and rinse gently to remove any grit remaining. Do not soak mushrooms. Do not scrub mushrooms. As necessary, wipe gently.
  3. Wash hands thoroughly and put on gloves.
  4. Slice mushrooms lengthwise about 1/8” thick.
  5. Place mushroom slices on a parchment covered sheet pan.

COOK

  1. Bake in preheated convection oven at 350° F with fan on high for 5 minutes. SOP: Batch cook as necessary to insure best end product and nutritional.
  2. Pull egg patties from cooler and place at workstation.
  3. Place one layer of egg patties on a sheet pan. Spray lightly with vegetable spray.
  4. Place uncovered in 250° F preheated convection oven and bake for 10-12 minutes if thawed (18-20 if frozen). CCP: Heat until an internal temperature of 165° F is reached for 15 seconds.

HOLD

Day of service continued:
  1. Hold in warming cart until assembly. CCP: Hold above 135° F.

PREP

  1. Pull tomatoes, spinach, cheese and buns from cooler and place at workstation.
  2. Wash hands thoroughly and put on gloves.
  3. Pull buns from cooler and place at workstation.
  4. Turn on Panini machine to preheat.
  5. Wash hands thoroughly and cover with gloves.
  6. Assemble sandwiches by placing 1 egg patty on bottom of bun.
  7. Top with 4 slices of mushrooms, 1/4 cup fresh spinach leaves (about 20 pieces) and 2 slices of tomato.
  8. Top with cheese and bun.
  9. Press firmly together.
  10. Spray Panini machine lightly.
  11. At 400° F grill Panini for 3 minutes

HOLD

  1. Hold in warming cart, above 135° F. CCP: Hold above 135° F.

SERVE

  1. 1 Panini. CCP: Hold above 135° F.

Very Veggie Egg & Pretzel Paninil

French Toast

Homemade French Toast Vegetarian

Download PDF

(HACCP Process #2)

(Same Day Service — HACCP Process #2)

Yield: 100 servings (1 piece, 3.3 oz., 95 g)

Meal Equivalencies: 1 oz. eq. meat/meat alternate, 1 oz. eq. wgr grain

Ingredients

  • 5 lb. 9 oz. pasteurized whole eggs, frozen
 (USDA Material #100045)
  • 1 cup sugar, granulated
  • 1/2 cup cinnamon, ground
  • 1/2 cup vanilla extract
  • 3 qt. 3 cups milk, low fat, 1%
  • 100 pieces wgr wheat bread, 1 = 1 oz. eq. wgr grain
  • 1 oz. pan spray, butter flavored

Directions

3 days prior to day of service:

  • Pull eggs from freezer. Open cases and remove 
cartons from case.
  • Place cartons on sheet pans with space between 
to allow for thawing.
  • Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  • Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull 7 full sheet pans and place at workstation.
  3. Spray pans thoroughly.
  4. Pull bread, cinnamon, sugar, vanilla, and place at workstation.
  5. Pull eggs and milk from cooler and place at workstation.
  6. Pull 2-gallon mixing pitcher or bowl. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

PREP

Day of service continued:

  1. Wash hands thoroughly.
  2. Pour eggs into large pitcher or bowl.
  3. Add sugar, cinnamon and vanilla.
  4. Whisk well.
  5. Add milk to egg mixture.
  6. Whisk well.
  7. Wash hands thoroughly and put on gloves.
  8. Spray sheet pans completely with butter flavored pan spray.
  9. Spread bread out on sheet pans, 15 pieces per pan, 3 by 5.
  10. Pour egg mix into smaller pitcher.
  11. Pour 1/4 cup egg mixture over center of each piece of bread, slowly drenching.
  12. Allow egg mixture to soak into bread.

COOK

  1. Place sheet pans of homemade French Toast in preheated convection oven at 350° F for 15 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary to insure best end product and nutritional.

HOLD

  1. Hold baked French toast in warmer preheated to 140° F. CCP: Hold above 135° F.

SERVE

  1. 1 slice of homemade French toast with topping of choice. CCP: Hold above 135° F.

WGR French Toast ‑ Homemade French Toast Nutrition Label

 

Huevos Rancheros Brunch-for-Lunch

Huevos Rancheros Brunch-for-Lunch Vegetarian

Download PDF

(HACCP Process #2)

Yield: 100 servings (1 piece, 8.2 oz. 231 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1.25 oz. eq. grain, 1/8 cup dark green vegetable, 1/2 cup red/orange vegetable

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(USDA Material #100046)
  • 18 lb. 2 oz. Nutritionally Enhanced Salsa
  • 10 oz. Chipotle Peppers and Adobo Sauce
  • 1 lb. Cilantro, Cleaned and Ready To Use
  • 3 lb. 2 oz. Shredded Cheddar Cheese, RF/RS (USDA Material #100012)
  • 200 pieces Corn Tortillas (WG), 6 inch
  • 1 oz. pan spray

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull cilantro from cooler and place at workstation.
  3. Wash hands thoroughly and cover with gloves.

PREP

  1. Pull cilantro leaves from stems and place leaves in food storage container.
  2. Cover and date stamp.
  3. Place in cooler until service. CCP: Hold below 41° F.

PRE-PREP

  1. Pull cheese from cooler and place at workstation.
  2. Wash hands thoroughly and cover with gloves.

PREP

  1. Measure 1/2 oz. of cheese into 2 oz. soufflé’s. Cover and place in shallow steam table pans, two layers deep.
  2. Cover and date stamp.
  3. Place in cooler until service. CCP: Hold below 41° F.

PRE-PREP

  1. Clean and sanitize prep area.
  2. Pull 3 cans of salsa and chipotles. Place at workstation. Wipe off lids. Open and carefully discard lids.
  3. Empty 18 lb. plus 2 oz. of salsa into stockpot or steam jacket kettle.
  4. Add 10 oz. of chipotle peppers and adobo sauce.

COOK

  1. Cook over medium heat, simmering gently for 1 hour. Stir occasionally. CCP: Heat until an internal 
temperature of 140° F is reached for 15 seconds.
  2. Remove from heat or turn off heat source.
  3. Using an immersion blender carefully blend sauce. Blend
 until chunks in salsa are 1/3 original size. Yield 17 lb.
  4. Empty into 4” deep steam table pans.
  5. Cover and place in warmers.

HOLD

  1. Hold covered ranchero sauce in warming cart above 135° F until service. CCP: Hold above 135° F.

PREP

Day of service continued:
  1. Pull tortillas, place bags on sheet pans in a single layer.

HOLD

  1. Tortillas will warm and soften in warming cart above 135° F until service.

PRE-PREP

  1. Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at
 room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  2. Pull thawed eggs from cooler and place at workstation.
  3. Wash hands thoroughly and cover with gloves. 
SOP: Never handle ready-to-eat foods with bare hands.

PREP

  1. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan.
  2. Whisk eggs in pans.

COOK

  1. Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for 
an additional 5 minutes or until an internal temperature 
of 155° F is reached. CCP: Heat until an internal 
temperature of 155° F is reached for 15 seconds.

HOLD

  1. Hold covered eggs in warming cart above 135° F until service. CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.

PREP

  1. Pull cilantro and cheese from cooler and place 
at service station.
  2. Wash hands thoroughly and cover with gloves. 
SOP: Never handle ready-to-eat foods with bare hands.

SERVE

  1. Serve 1/4 cup scrambled eggs using a #16 disher with 2 corn tortillas and 3 oz. of ranchero using a 3 oz. ladle or proportion into a 4 oz. soufflé. Add 1/2 oz. cheese and sprinkle with cilantro. CCP: Hold above 135° F.

Huevos Rancheros Brunch-for-Lunch

Breakfast Egg and Cheese Quesadilla

Egg & Cheese Breakfast Quesadilla Vegetarian

Download PDF

(Same Day Service — HACCP Process #2)

Yield: 100 servings (1 piece, 3.8 oz., 109 g)

Meal Equivalencies: Each quesadilla provides 2.5 oz. eq. meat/meat alternative and 1.5 oz. eq. wgr grain

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen
 (USDA Material #100045)
  • 100 pieces soft wgr tortillas (USDA material #100045
  • 3 lb. 2 oz. American cheese, shredded, reduced fat
  • 1 oz. pan spray, butter flavored

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Pull 3 shallow steam table pans and place at workstation.
  2. Spray completely with butter flavored pan spray.
  3. Pull thawed eggs from cooler and place at workstation.

PREP

  1. Wash hands thoroughly and cover with gloves.
  2. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

COOK

  1. Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary for best product and nutritional.

PREP

Day of service continued:

  1. Pull cheese and tortillas from cooler.
  2. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  3. Open bags of cheese and place in a food safe container. Place in assembly line.
  4. Open tortillas and place in food safe container. Place in assembly line.
  5. Pull 1 sheet of foil wrap.
  6. Place 1 tortilla on foil.
  7. On one half of the tortilla, place 1/4 cup scrambled eggs using #16 disher.
  8. Top with 1/2 oz. of shredded cheese using a 1 oz. spoodle.
  9. Fold over other half of tortilla, forming a half moon.
  10. Fold over foil wrap and crimp edges.
  11. Place flat in steamtable pans, layer with parchment paper up to 4 layers.

HOLD

  1. Hold in warming cart above 135° F until service. CCP: Hold above 135° F.

SERVE

  1. 1 egg & cheese quesadilla. CCP: Hold above 135° F.

Breakfast Egg and Cheese Quesadilla Nutrition Label

 

Green Eggs and Ham Brunch-for-Lunch

Green Eggs & Ham

Download PDF

(HACCP Process #2)

Yield: 100 servings (1 piece, 7.3 oz. 207 g)

Meal Equivalencies: 3.5 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/8 cup dark green vegetable

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(USDA Material #100046)
  • 9 lb. IQF frozen chopped spinach 
(USDA Material #110392)
  • 9 lb. 7 oz. turkey ham, diced, lower sodium
  • 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
  • 3 tbsp. salt-free garlic and herb seasoning
  • 3 tsp. salt
  • 2 tsp. black ground pepper
  • 100 pieces whole grain rich wraps
  • 1 oz. pan spray

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

2 days prior to day of service:

  1. Pull turkey ham from freezer.
  2. Open cases and place bags of turkey ham on sheet pans.
  3. Place pans on shelves or rack in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

1 day prior to day of service:

  • Pull spinach from freezer.
  • Open cases and place bag of spinach in food 
storage container. Cover and date stamp.
  • Place pans on shelves or rack in cooler to thaw. 
CCP: Hold below 41° F.
  • Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull garlic and herb seasoning mix and pan spray. 
Place at workstation.
  3. Pull 4 full shallow steam table pans and place at 
workstation. Spray lightly with pan spray.
  4. Pull eggs, spinach, turkey ham and cheese from cooler and place at workstation.
  5. Wash hands thoroughly and cover with gloves.
  6. Empty eggs into a large mixing bowl. Whisk eggs well. Whisk in all seasonings.

PREP

Day of service continued:
  1. Open spinach and drain well. Add to eggs. Whisk well 
to incorporate spinach with the eggs. CCP: Prepare foods at room temperature in two hours or less. 
TOTAL time of food at room temperature shall not 
exceed four hours.
  2. Sprinkle diced ham into the steam table pans, using 
2 lb. 5 3/4 oz. per pan.
  3. Pour green eggs into steam table pans on top of ham.
  4. Top with shredded cheese, using 12.5 oz. per pan.

COOK

  • Cover eggs and place in preheated 325° F convection 
or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 155 F is reached. CCP: Heat until an internal 
temperature of 155° F is reached for 15 seconds.

PREP

  1. Wash hands thoroughly and cover with gloves. 
SOP: Never handle ready-to-eat foods with bare hands.
  2. To assemble use #1 boats.
  3. Place 1 wrap in boat.
  4. Place 1/2 cup green eggs and ham on top using 
#8 disher.
  5. Wrap in a foil sheet and place in warmer.

SERVE

  1. 1 boat. CCP: Hold above 135° F.

Green Eggs and Ham Brunch-for-Lunch

Bacon and Cheese Frittata

BACON & CHEESE BREAKFAST FRITTATA

Download PDF

(Same Day Service — HACCP Process #2)

Yield: 96 servings (1 piece, 3.1 oz., 92 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1/8 cup starchy vegetable

Ingredients

  • 10 lb. 11 oz. pasteurized whole eggs, frozen (USDA Material #100045)
  • 4 lb. 11.5 oz. chopped roasted redskin potatoes, seasoned
  • 3 lb. American cheese, shredded, reduced fat
  • 1 lb. premium cooked turkey bacon pieces
  • 1 oz. pan spray, butter flavored

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize workstation.
  2. Pull 4-24 count muffin tins (2 3/4” cup) and place at workstation. Spray lightly with pan spray. Place muffin pans on sheet pans covered in parchment paper.
  3. Pull eggs, turkey bacon pieces and cheese from cooler and place at workstation.
  4. Pull seasoned diced redskins from freezer and place at workstation.
  5. Empty eggs into 1 1/2-gallon container. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

PREP

Day of service continued:

  1. Wash hands thoroughly and cover with gloves.
  2. Whisk eggs well.
  3. Place 1/8 cup or .78 oz. of diced seasoned redskin potatoes in bottom of each cup, using 1 oz. spoodle.
  4. Sprinkle each cup with 1 tbsp. of bacon pieces.
  5. Sprinkle each cup with 1/2 oz. of shredded cheese.
  6. Pour eggs into cups slowly (1.78 oz. each).
  7. Cups will be full.

COOK

  1. Bake in preheated convection oven at 375° F for 17‑20 minutes or until an internal temperature of 165° F is reached and they are lightly browned. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary to insure best end product and nutritional.
  2. Remove from oven. The muffins will be puffy and sink as they rest. Let rest 2 minutes. Empty from pans onto parchment paper lined sheet pans and place in warmer. CCP: Hold above 135° F.

SERVE

  1. 1 bacon & cheese frittata. CCP: Hold above 135° F.

Breakfast Frittata Nutrition Label

 

Two Muffin Breakfast

Cheesy Broccoli Egg Muffins Vegetarian

Download PDF

(HACCP Process #2)

Yield: 100 servings (1 piece, 3.8 oz. 108 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1/8 cup dark green vegetable

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(USDA Material #100046)
  • 5 lb. 4 oz. frozen chopped broccoli
  • 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
  • 3 tbsp. salt-free garlic and herb seasoning
  • 2 tsp. salt
  • 2 tsp. black ground pepper
  • 1 oz. pan spray

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

1 day prior to day of service:

  1. Pull broccoli from cooler.
  2. Open cases and place bags of broccoli on sheet pans.
  3. Place on shelves or rack in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull garlic and herb seasoning mix and pan spray. 
Place at workstation.
  3. Pull 5-24 count muffin tins (2 3/4” cup) and place at workstation. Spray lightly with pan spray. Place muffin pans on sheet pans covered in parchment paper.
  4. Pull eggs, broccoli and cheese from cooler and place 
at workstation.
  5. Wash hands thoroughly and cover with gloves.
  6. Empty eggs into a large bowl. Whisk eggs well. Whisk in all seasonings. CCP: Prepare foods at room temperature 
in two hours or less. TOTAL time of food at room 
temperature shall not exceed four hours.

PREP

Day of Service (continued):
  1. Open broccoli and drain well. Place 0.84 oz. in each 
muffin (do not pack down, will fill tin halfway) using 1 lb. 4.16 oz. per pan of 24 cups.
  2. Add 1/2 oz. cheese per tin.
  3. Top with egg mix (slowly pour over broccoli and cheese). The cups will be full.

COOK

  1. Bake in preheated convection oven at 375° F for 
17-20 minutes or until an internal temperature 
of 155° F is reached and they are lightly browned. 
CCP: Heat until an internal temperature of 155° F 
is reached for 15 seconds.
  2. Remove from oven. The muffins will be puffy and sink 
as they rest. Let rest 2 minutes. Empty from pans onto parchment paper lined sheet pans and place in warmer. CCP: Hold above 135° F.
  3. Alternatively, place egg muffins in hot sandwich 
wrap. Place wrapped muffins on sheet pan and place 
in warmer.

HOLD

  1. Hold egg muffins in warming cart above 135° F until 
service. CCP: Hold above 135° F. SOP: Batch cook 
as necessary for best product and nutritional.

SERVE

  1. 1 cheesy broccoli muffin. CCP: Hold above 135° F.

Breakfast Boat Nutrition Label

Protein Box Lunch

Protein Box Lunch Vegetarian

Download PDF

(HACCP Process #1)

Yield: 20 servings (1 box, 13.5 oz., 380 g)
Meal Equivalencies: 1.75 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/4 cup dark green vegetable, 1/2 cup red/orange vegetable, 1/2 cup fruit

Ingredients

  • 20 Eggs *Hard-Boiled Eggs, Large, Peeled
  • 2 lb. 8 oz. Baby Carrots
  • 1 lb. Broccoli Florets, Fresh, RTU
  • 20 pieces WGR Bagel, 2 oz. eq. grain
  • 40 pieces Baby Tangerines
  • 20 pieces Ranch Dip, 1 oz. cup
  • 20 pieces Grape Jelly, 0.5 oz. pouch

Directions

Day of Service:

PRE-PREP

  1. Clean and sanitize prep area.
  2. Pull baby carrots and fresh broccoli florets from cooler. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  3. Wash hands thoroughly and put on gloves.
  4. In 6 oz. bowls mix 2 oz. carrots with 0.8 oz. of broccoli. Cover.
  5. Pull eggs, tangerines and bagels from cooler.

PREP

  1. Pull clear sandwich wraps.
  2. Wash hands thoroughly and put on gloves. SOP: Never handle ready to eat foods with bare hands.
  3. Open pouches of eggs one at a time or as needed.
  4. Place one egg in each sandwich pouch and seal.
  5. Place one egg in each boat or bag.
  6. Add 1 bagel (wrapped in sandwich bag if not individually wrapped).
  7. Add 2 baby tangerines, 1 cup of ranch dip and 1 pouch of jelly.
  8. Add broccoli and carrot bowl.
  9. Wrap or seal and date stamp.

HOLD

Day of Service (continued):
  1. Place in cooler and hold until service. CCP: Hold below 41° F.

SERVE

  1. 1 Box Lunch. Add milk for a complete meal.

*NOTE

  1. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Breakfast Boat Nutrition Label

 

Southwest Breakfast Taco

Southwest Breakfast Taco

Download PDF

(HACCP Process #2)

Yield: 100 servings (7.2 oz. 204 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1.5 oz. eq. grain, 1/8 cup legume, 1/4 cup red/orange vegetable

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(USDA Material #100046)
  • 7 lb. 1 oz. black beans, low sodium (USDA Material #100359)
  • 1 tbsp. cumin
  • 1 tbsp. salt
  • 1 tbsp. ground black pepper
  • 200 corn tortillas (WG) 6-inch
  • 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
  • 8 lb. 2 oz. nutritionally enhanced salsa
  • 1 oz. pan spray

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull black beans from dry storage. Wipe off lids. 
Open and carefully discard lids.
  3. Wash hands thoroughly.
  4. Drain beans well. Place beans in 1 deep steam table pan. Add 1 tbsp. of cumin and mix well. Cover.

COOK

  1. Place beans in preheated steamer for 20 minutes or until 
an internal temperature of 140° F is reached. CCP: Heat until an internal temperature of 140° F is reached for 
15 seconds.

HOLD

  1. Hold beans in warming cart above 135° F until service. CCP: Hold above 135° F.
  2. Clean and sanitize prep area.
  3. Pull salt and pepper and pan spray. Place at workstation.

PRE-PREP

  1. Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  2. Pull thawed eggs from cooler and place at workstation.
  3. Wash hands thoroughly and cover with gloves.

PREP

Day of Service (continued):
  1. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan.
  2. Whisk salt and pepper into eggs in pans, 1 tsp. of each 
in each pan.

COOK

  1. Cover eggs and place in preheated 325° F convection 
or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 155° F is reached. CCP: Heat until an internal 
temperature of 155° F is reached for 15 seconds.

HOLD

  1. Hold eggs in warming cart above 135° F until service.
 CCP: Hold above 135º F. SOP: Batch cook as necessary for best product and nutritional.

PREP

  1. Pull cheese from cooler. Open bags and place in a food
 safe container. Place in assembly line.
  2. Wash hands thoroughly and cover with gloves. 
SOP: Never handle ready-to-eat foods with bare hands.
  3. To assemble use #1 boats.
  4. Place 2 tortillas in boat.
  5. Place 1/4 cup scrambled eggs on top using #16 disher.
  6. Add 1/8 cup black beans using a 1 oz. spoodle.
  7. Sprinkle 1/2 oz of cheese on top (2 tbsp).
  8. Wrap in a foil sheet and place in warmer

SERVE

  1. 1 boat. CCP: Hold above 135° F.

Breakfast Boat Nutrition Label

Egg and Bistro Egg Sandwich

Bistro Egg Sandwich Vegetarian

Download PDF

(HACCP Process #1)

Yield: 20 servings (1 sandwich, 5.6 oz., 159 g)

Meal Equivalencies: 2 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable

Ingredients

  • 2 lb. 8 oz. *Hard-Boiled Eggs, Sliced
  • 1 lb. Mixed Baby Greens
  • 1 lb. 8 oz. Fresh Sliced Tomatoes, RTU, 1/8” thick
  • 20 pieces WGR Kaiser Roll, 2 oz. eq. grain
  • 2 1/2 cups Honey Mustard Dressing

Directions

Day of Service

PRE-PREP

  1. Clean and sanitize prep area.
  2. Pull sheet pan and cover with parchment paper.
  3. Pull eggs from cooler and place at workstation. CCP: Prepare foods at room temperature in two hours or less.
  4. Wash hands thoroughly and put on gloves. 
SOP: Never handle ready-to-eat foods with bare hands.
  5. Slice eggs and place on sheet pan.
  6. Pull Kaiser rolls and honey mustard dressing and place at work station.
  7. Pull mixed greens and sliced tomatoes from cooler and place at workstation.
  8. Set up assembly line.

PREP

  1. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  2. Spread each side of the Kaiser roll with 1/2 oz. or 1 tbsp. of honey mustard dressing.
  3. Place 1/4 cup mixed greens or 0.8 oz. on Kaiser Roll bottom.
  4. Add 2 slices of fresh tomato, 1.2 oz. total or 2 – 0.6 oz. pieces.
  5. Top with 2 oz. of sliced whole eggs. CCP: Hold below 41 F.
  6. Add roll top and place in sandwich container.
  7. Wrap or drop in bag and date stamp.

HOLD

Day of Service (continued):
  1. Place in cooler and hold until service. CCP: Hold below 41 F.

SERVE

  1. Serve one sandwich. CCP: Hold below 41 F.

*NOTE

  1. 2 oz. of hard-boiled egg = 2 oz. eq. meat/meat alternate.
  2. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Bistro Egg Sandwich Nutrition Label

 

Stuffed Pita Eggwich

Cheesy Egg Stuffed Pita Vegetarian

Download PDF

(HACCP Process #2)

Yield: 100 servings (1 piece, 3.95 oz. 112g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1.25 oz. eq. grain

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(CNB)
  • 3 lb. 2 oz. lite Mozzarella cheese, shredded (USDA Material #100034)
  • 100 pieces WGR mini pita, 4”
  • 1 oz. pan spray

Directions

2 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove pouches from case.
  2. Place pouches on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw.CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull CNB eggs from cooler and place at workstation.
  3. Place one pouch of eggs in each half steam table pan.
  4. If using water immersion, heat large vessel filled 3/4 full with water to simmer.

COOK

  1. Add pouches to water between 180° F-190° F. Do Not Boil.
  2. Stir water and bags every 5 minutes to insure proper cooking, for 20-25 minutes. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. SOP: To measure internal temperature, place 
thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
  3. Alternatively, place one pouch of eggs in each half steam 
table pan.
  4. Place uncovered in preheated steamer for 15-20 minutes. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. SOP: To measure internal 
temperature, place thermometer between two 
pouches or fold over 1 pouch. DO NOT PUNCTURE!
  5. Using thick potholders gently knead each bag of eggs to break up any clumps. Be careful as the bags are HOT and they retain their heat. Hold in warming cart above 135° F until service. CCP: Hold above 135° F.

HOLD

Day of Service (continued):

  1. Pouches retain internal temperatures as long as they remain UNOPENED. CCP: Hold above 135° F.
  2. Set up assembly line.

PREP

  1. Pull foil sandwich wraps.
  2. Open pouches of eggs one at a time, as needed.
  3. Using a #16 disher, place 1 scoop of eggs on pita. Top with 1/2 oz of cheese and fold. Wrap with foil and place in steam table pan, shingle. Place pans in warmer.

HOLD

  1. Hold stuffed pitas in warming cart above 135° F 
until service. SOP: Batch cook as necessary for best product and nutritional.

SERVE

  1. 1 stuffed pita. CCP: Hold above 135° F.

Stuffed Pita Eggwich Nutrition Label

Shake Up Chopped Salad

Shake Up Chopped Salad

Download PDF

(HACCP Process #1)

Yield: 20 servings (1 salad, 7 oz., 200 g, 1 oz. dressing)
Meal Equivalencies: 2 oz. eq. meat/meat alternate, 1/2 cup other vegetable, 1/4 cup red/orange vegetable, 1/4 cup starchy vegetable

Ingredients

  • 1 lb. 4 oz. *Hard-Boiled Eggs, Chopped
  • 1 lb. 4 oz. Diced Chicken, Thawed (USDA Material #100101)
  • 1 lb. 8 oz. Diced Sweet Peppers, RTU
  • 3 lb. Chopped Green Onion
  • 2 lb. 8 oz. Diced Tomatoes, RTU
  • 2 lb. 4 oz. Tender Spring Peas, Thawed
  • 20 pieces Buttermilk Ranch Dressing, 1 oz. cup

Directions

1 Day prior to day of service:

  1. Pull chicken from freezer. Place in food storage container. Cover and date stamp.
  2. Place chicken on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  3. Pull peas from freezer. Place in food storage container. Cover and date stamp. 
SOP: Pre-chill ingredients for foods served cold below 41° F before combining.
  4. Place in cooler to thaw overnight. 
CCP: Hold below 41° F.
  5. Place ranch dressing in cooler to chill. 
CCP: Hold below 41° F.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull green onions from cooler and place at produce sink. Rinse onions well. CCP: Prepare foods at room temperature in two hours or less.

PREP

  1. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  2. Chop green onions, using all of the bulb and part of the greens. To yield 5 cups.
  3. Cover with parchment paper and set aside for assembly.

PRE-PREP

  1. Wash hands thoroughly and put on gloves.
  2. Pull chicken, eggs, peas, diced tomatoes, diced peppers and dressing. Place at workstation.
  3. Pull 20 clear 12 oz. cups with flat and domed lid.

PREP

Day of service continued:
  1. Wash hands thoroughly and put on gloves.
  2. Place 1 oz. of diced chicken in bottom of cup using a 1 oz. spoodle.
  3. Add 1/4 cup diced sweet peppers, 1.2 oz. per salad using a 2 oz. spoodle.
  4. Add 1/4 cup chopped green onions, 0.9 oz. per salad using a 2 oz. spoodle.
  5. Add 1/4 cup diced tomatoes, 1.4 oz. per salad using a 2 oz. spoodle.
  6. Add 1/4 cup sweet peas, 1.8 oz. per salad using a 2 oz. spoodle.
  7. Top with 1 oz. of chopped egg using a 1 oz. spoodle.
  8. Cover and date stamp. CCP: Hold below 41° F.

SERVE

  1. One salad with one oz. ranch dressing. CCP: Hold below 41° F.

*NOTE

  1. 1 oz. of hard-boiled egg = 1 oz. eq. meat/meat alternate.
  2. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Shake Up Nutrition Label

 

Breakfast Boat

Breakfast Boat Vegetarian

Download PDF

(HACCP Process #2)

Yield: 100 servings (1 piece, 4.6 oz. 129 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1/4 cup starchy vegetable

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(USDA Material #100046)
  • 10 lb. seasoned, diced, roasted 
redskin potatoes
  • 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
  • 3 tsp. salt
  • 3 tsp. ground, black pepper
  • 1 oz. pan spray

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull chopped red skins from freezer and place 
at workstation.
  3. Pull 2 full sheet pans plus 1 half pan and place at workstation. Cover with parchment paper and lightly spray with pan spray.
  4. Wash hands thoroughly.
  5. Open bags of potatoes, empty onto trays, shaking to spread out potatoes. Use 4 lb. per full sheet pan and 2 lb. per half pan sheet pan.

COOK

  1. Place potatoes in preheated 400° F convection or combi oven. Bake for 15-17 minutes. CCP: Heat until an internal temperature of 145° F is reached for 15 seconds.
  2. Empty potatoes into shallow steam table pans.

HOLD

  1. Hold potatoes in warming cart above 135° F until service. CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.
  2. Clean and sanitize prep area.
  3. Pull salt and pepper and pan spray. Place at workstation.

PRE-PREP

  1. Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  2. Wash hands thoroughly and cover with gloves.

PREP

Day of Service (continued):
  1. Empty eggs into steam table pans, using 3 lb. 12 oz. per pan.
  2. Whisk salt and pepper into eggs in pans, 1 tsp. of each 
in each pan.

COOK

  1. Cover eggs and place in preheated 325° F convection 
or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 155° F is reached. CCP: Heat until an internal 
temperature of 155° F is reached for 15 seconds.

HOLD

  1. Hold eggs in warming cart above 135° F until service.
 CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.

PREP

  1. Pull cheese from cooler. Open bags and place in a food
 safe container. Place in assembly line.
  2. To assemble use #1 boat.
  3. Place 1/4 cup of potatoes in boat using a 4 oz. spoodle.
  4. Place 1/4 cup scrambled eggs on top using #16 disher.
  5. Sprinkle 1/2 oz of cheese on top (2 tbsp).
  6. Wrap in a foil sheet and place in warmer.

SERVE

  1. 1 boat. CCP: Hold above 135° F.

Breakfast Boat Nutrition Label

 

Egg and Ranch Roll Up

Egg & Ranch Roll Up Vegetarian

Download PDF

(HACCP Process #1)

Yield: 100 servings (1 wrap, 4.7 oz., 133 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1 oz. eq. grain, 1/8 cup red/orange vegetable

Ingredients

  • 12 lb. 8 oz. *Hard-Boiled Eggs, Chopped
  • 3 lb. 2 oz. Shredded Cheddar Cheese, RF/RS (USDA Material #100012)
  • 1 qt. 2.25 cups Buttermilk Ranch Dressing
  • 3 lb. 12 oz. Sweet Red Pepper Strips
  • 100 pieces Soft WGR Tortillas, 1 oz. eq. grain

Directions

Day of Service

PRE-PREP

  1. Clean and sanitize prep area.
  2. Pull sweet peppers and place produce in sink. CCP: Prepare foods at room temperature in two hours or less.
  3. Pull sweet red peppers and place at produce sink. CCP: Prepare foods at room temperature in two hours or less.
  4. Clean peppers and let air dry.
  5. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  6. Discard seeds and slice sweet peppers into long strips. Place in food storage bin.
  7. Cover with parchment paper and set aside for assembly.

PREP

  1. Pull chopped eggs, shredded cheese and ranch dressing from cooler and place at workstation.
  2. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  3. Add eggs to large bowl. Fold in shredded cheese. Fold in ranch dressing, mixing lightly.
  4. Pull WGR tortillas and place at workstation.
  5. Pull clear sandwich wraps.
  6. Set up assembly line.
  7. Wash hands thoroughly and cover with gloves.
  8. On a parchment lined baking sheet, lay out tortillas. CCP: Hold below 41° F.
  9. Place 3 oz. of egg mix in center using a #10 disher. Lightly spread out egg salad.
  10. Add 0.6 oz. or 1/8 cup pepper strips on top of egg salad, fanning strips out.
  11. Roll up firmly.
  12. Wrap or drop in bag and date stamp.

HOLD

Day of Service (continued):
  1. Place in cooler and hold until service. CCP: Hold below 41° F.

SERVE

  1. Serve one wrap or slice into 4 pieces for pinwheels. CCP: Hold below 41° F.

*NOTE

  1. 2 oz. of hard-boiled egg = 2 oz. eq. meat/meat alternate.
  2. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Ranch Roll Up Nutrition Label

*Note:

  • 2 oz. if hard-boiled egg = 2 oz. eq. meat/meat alternate.
  • If using commercial hard-boiled eggs, please refer to their nutritional information for more equivalents.
 

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