Denver Scramble

Cook Time: 20 Min.

Serving Size: 1/4 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.:350°F

---

Nutritional Content

Allergens: AllergenMilk; Peppers;Bell; Onion; AllergenSoy; Pork & Products; AllergenEggs

Calories: 120 Kcal

Carbohydrates: 7 g

Protein: 7 g

Total Fat: 7 g

Calcium: 40 mg

Sodium: 230 mg

---

Ingredients

10 Servings

• 2 1/3 C Pepper Medley f/Fresh, Chopped

• 2 1/3 C Onion, Yellow Diced

• 1 1/8 C Egg, Liquid, Thawed

• 1/4 C Milk, 2% Bulk

• 2 TBSP Margarine, Solids

• 4.5 Oz Ham, Buffet Flat Bnls, Diced Small

25 Servings

• 1 1/2 Qt Pepper Medley f/Fresh, Chopped

• 1 1/2 Qt Onion, Yellow Diced

• 2 3/4 C Egg, Liquid, Thawed

• 2/3 C Milk, 2% Bulk

• 1/3 C Margarine, Solids

• 11 Oz Ham, Buffet Flat Bnls, Diced Small

50 Servings

• 3 Qt Pepper Medley f/Fresh, Chopped

• 3 Qt Onion, Yellow Diced

• 1 1/4 Qt Egg, Liquid, Thawed

• 1 1/4 C Milk, 2% Bulk

• 2/3 C Margarine, Solids

• 1 Lb 6 Oz Ham, Buffet Flat Bnls, Diced Small

100 Servings

• 1 Gal 3 C Pepper Medley f/Fresh, Chopped

• 1 Gal 3 C Onion, Yellow Diced

• 2 3/4 Qt Egg, Liquid, Thawed

• 2 1/2 C Milk, 2% Bulk

• 1 1/4 C Margarine, Solids

• 2 Lb 13 Oz Ham, Buffet Flat Bnls, Diced Small

---

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Saute pepper and onions until tender. Combine eggs, milk and margarine. Beat until blended.

3. Add chopped ham.

4. Melt margarine in fry pan, griddle or steam jacket kettle. Pour egg mixture into pan. Cook over low heat to desired consistency. Eggs should be glossy. Batch Cook.

5. Eggs: Cook to internal temp of 145F/62C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the

   proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. Discard unused product.

   
   
   Print Recipe Here