Bacon & Cheese Omelet
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 155°F
Nutritional Content
Allergens: Eggs, Milk
Calories: 150 Kcal
Carbohydrates: 2 g
Protein: 11 g
Total Fat: 11 g
Calcium: 100 mg
Sodium: 210 mg
Ingredients
10 Servings
Bacon Strip Oven Crisp f/Raw, 10 slice
Egg, Liquid, 2 1/2 Cup
Milk, 2% Bulk, 2 Tbsp 1 tsp
Pepper, Black Ground, 1/2 tsp
Cheese, Cheddar Shredded, 2/3 Cup
25 Servings
Bacon Strip Oven Crisp f/Raw, 25 slice
Egg, Liquid, 1 1/2 Qt
Milk, 2% Bulk, 1/3 Cup
Pepper, Black Ground, 1 tsp
Cheese, Cheddar Shredded, 1 1/2 Cup
50 Servings
Bacon Strip Oven Crisp f/Raw, 50 slice
Egg, Liquid, 3 1/8 Qt
Milk, 2% Bulk, 3/4 Cup
Pepper, Black Ground, 2 tsp
Cheese, Cheddar Shredded, 3 1/8 Cup
100 Servings
Bacon Strip Oven Crisp f/Raw, 100 slice
Egg, Liquid, 1 Gal 4 Cup
Milk, 2% Bulk, 1 1/2 Cup
Pepper, Black Ground, 1 Tbsp, 1 tsp
Cheese, Cheddar Shredded, 1 1/2 Qt
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Cook bacon per separate recipe. Chop into small pieces.
Whisk together egg, milk, & pepper. For each omelet, pour 1/4 cup egg mixture on heated, greased griddle or pan.
When almost cooked through, sprinkle on each omelet 1 oz chopped bacon and 1 Tbsp of cheese. Fold over and cook through.
For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.
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.