Ingredients
| Eggs, raw, large | 2 dozen |
| Milk, 1% | 16 ounces |
| Salt, kosher | 1 teaspoon |
| Cheese, cheddar, shredded, low sodium, reduced fat | 12 ounces |
| Salsa, low sodium | 0.4 gallons |
| Green onions | 1.6 pounds |
| Rich’s Flatbread (1 ounce grain equivalent) | 50 each |
Instructions
- Prepare a full size 2 ½ inch hotel pan by spraying it with pan spray.
- Whisk eggs throughly
- Add milk and salt. Mix until well blended.
- Pour egg mixture into prepared hotel pan.
- Bake in oven at 350°F° for 20 minutes, stirring once after 15 minutes. Or steam for 3-5 minutes.
- CCP: Heat to 145 °F for 3 minutes.
- Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
- Portion with No. 16 scoop (¼ cup).
- Hold in warmer, covered, if needed.
- Slice greens onions.
- Place flatbreads into the warmer to warm for service.
To Make Pizzas
- Prepare a sheet pans with parchment paper and preheat oven to 350 degrees.
- Lay flatbreads on sheet pans.
- Forming an assembly line, top flatbread with salsa, scrambled egg, and cheese. Bake for 15 minutes or until cheese is melted and flatbread is toasted. Remove from oven and top with sliced scallions. Serve warm, in a boat for students to grab.
- OR serve in a compartment to go container with one flatbread, ¼ cup scrambled egg, 0.25 ounces cheese, 1/8 cup green onions and 1/8 cup salsa.
Recipe Notes
- Scrambled eggs can be mixed and placed in hotel pans raw, overnight. In the morning of service, steam and serve. Add 3-5 minutes of cook time in steamer because egg and hotel pan will be cold.
- For remote meals, eggs can be scrambled one day before and held cold to be sent home cold.
- Serve with milk and ¾ cup diced cantaloupe to complete the meal to meet breakfast guidelines.
- For older grades and if weekly averages permit, add an additional 1 oz flatbread, allowing students to make two breakfast pizzas. (no need to make additional amounts of other ingredients.)
- For remote meals: keep all components separate with a lid in a plastic clamshell container. Wrap the flatbread in plastic wrap. Keep cold.
- Instructions to be sent home: Keep all items in refrigerator until ready to eat. When ready to eat, remove flatbread from plastic wrap and top flatbread with salsa, egg, and cheese. Place in microwave on high for 2 minutes, remove and sprinkle with sliced green onions. Or preheat oven to 350 degrees F. Top flatbread with salsa, egg, and cheese. Place on sheet pan or piece of foil. Bake for 10-15 minutes. Top with green onions. Enjoy warm as a pizza or fold to make a delicious taco. For a crispier crust, toast flat bread alone in the oven for 5-10 minutes before topping.
- For breakfast in the classroom: Place salsa and scallions in separate (2 ounce) souffle cups with a lid. Add cheese to a 4-ounce souffle cup with a lid. This can be done the night before and held in the refrigerator. On the day of service, hold flatbreads in warmer in the morning to warm. Scramble eggs and hold warm. Before service, assemble all ingredients in the clamshell with cold items: Place eggs on top of cheese and add a warmed flatbread. Clamshell can be held warm to go to classroom. Where students will assemble pizza themselves.
- For cafeteria: serve warm and fully assembled in a boat for students to grab and go.