SCRAMBLED EGGS AND CHEESE

Ingredients

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 20 lbs 2 gal 1-1/3 qts
OIL,SALAD 3-7/8 oz 1/2 cup
CHEESE,CHEDDAR,SHREDDED 4 lbs 1 gal

Method

1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Sprinkle cheese, using about 1 cup per 1 quart of egg mixture, over
partially cooked eggs. Stir gently until cheese is melted and well blended. Cook slowly until firm or until there is no visible liquid
egg, stirring occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs. Hold
at 140 F. or higher.
Notes
1 OVEN METHOD: Using a 350 F. convection oven, bake 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5
minutes.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
217 cal 1 g 15 g 16 g 411 mg 233 mg 184 mg

Portion

1/3 Cup

Yield

100


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