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

Tags: Articles

Entrees


Eggcyclopedia

Egg facts


OUR RECIPE OF THE MONTH

Bacon Truffle Deviled Eggs