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
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Saute pepper and onions until tender. Combine eggs, milk and margarine. Beat until blended.
Add chopped ham.
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.
Eggs: Cook to internal temp of 145F/62C held for 15 sec.
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.
Discard unused product.