Breakfast Scramble
Yield: 30 Portions
Portion size: 1 Food boat with 1/2 cup potato rounds, 2oz egg/ham mixture, and 2 TBSP (1oz) cheese sauce.
Ingredients
- Eggs, whole, raw fresh - 5.25 cups
- Ham, diced - 19 oz
- Potato Rounds, frozen, oven-heated - 5 pounds
- Salt - 1 tsp
- Black Pepper - 1/2 tsp
- Cheese Sauce (USDA Recipe G-08A)
- Paprika - 2 tsp
Directions
Prior to Day of Service
- Thaw eggs and ham in cooler/ refrigerator (Critical Control Point - Ensure ingredients stay below 41° F)
Day of Service
- Heat potato rounds (gems, tots, puffs) until golden brown. (Critical Control Point - Heat per manufacturers instructions)
- Scramble eggs and pre-cooked ham (Critical Control Point - Cook egg and ham mixture to at least 145° F for 15 seconds )
- Season with salt and pepper
- Prepare cheese sauce according to USDA recipe
- Place 1/2 cup potato rounds (8 each) in bottom of 1# food boat
- Top with 2oz egg/ham mixture
- Top with 2 TBSP (1 oz cheese sauce)
- Sprinkle with paprika for color
- (Critical Control Point - Hold for service at 135° F or higher)
Per Serving: 275 cal., 13 g pro., 2.1 g fiber, 13.8 g fat, 4.1 g sat. fat, 194 mg chol., 883 mg sod., 430 IU vit. A, 5.1 mg vit. C, 128.6 mg ca., 1.4 mg iron
Recipe courtesy of Wisconsin Department of Public Instruction, WI
