Turkey Sausage, Egg & Cheese Scramble Bowl

Turkey Sausage, Egg & Cheese Scramble Bowl

Ingredients Show More

Ingredient

50 Portions

100 Portions

Butterball All Natural Breakfast Sausage Links, chopped - Product # 22655 71695

50 Portions 4 lbs. 6 ½ oz.

100 Portions 8 lbs. 13 oz.

Nonstick cooking spray

50 Portions 1 spray

100 Portions 2 sprays

Liquid whole eggs, frozen, thawed, USDA or commercial

50 Portions 5 lbs. 10 oz. (2 qts. 2 ½ cups)

100 Portions 11 lbs. 4 oz. (1 gal. 1 qt. 1 cup)

Granulated garlic

50 Portions 2 tbsp.

100 Portions ¼ cup

Onion powder

50 Portions 2 tbsp.

100 Portions ¼ cup

Pepper jack cheese, shredded, USDA or commercial

50 Portions 12 ½ oz.

100 Portions 1 lb. 9 oz.

Whole grain-rich toast (at least 1 oz. eq each slice)

50 Portions 100 slices

100 Portions 200 slices

Margarine, melted

50 Portions 1 lb.

100 Portions 2 lbs.

Directions Show More

  1. Thaw sausage links in cooler two days before preparation.
  2. Chop sausage with pastry scraper or a knife.
  3. Preheat oven to 375° F. For every 50 servings, generously spray one 12” x 20” x 4” steamtable pan with cooking spray. Place 2 qts. 2 ½ cups eggs, 2 tbsp. granulated garlic, 2 tbsp. onion powder, and 4 lbs. 6 ½ oz. sausage into each pan.
    Note: slowly sprinkle and whisk seasoning into eggs to avoid clumping. Stir. Bake for 5 minutes. Remove from the oven and stir eggs to remove cooked egg from the edges. Cook in 5-minute increments, stirring each time until eggs are no longer runny and internal temperature reaches 165° F. Remove from the oven, and chop into small pieces.
    Note: for fast and easy cutting, use a dough scraper.
  4. Melt margarine in steamer and lightly spread on bread with pastry brush.
  5. To toast bread, evenly place single layers of bread on sheet pans and toast in oven at 400° F for 2-3 minutes. Place toast in steamtable pan and serve. Do not hold in warmer. Note: bread may be buttered before or after toasting.
  6. Serve #8 scoop packed (½ cup) turkey sausage scrambled eggs topped with 1 tbsp. (¼ oz. weight) shredded pepper jack, and 2 slices of toast on the side.

CCP: Hold thawed sausage links at 41° F or lower. Heat egg and sausage mixture to 165° F or higher for 15 seconds and hold at 140° F or higher.

Nutrients per Serving Show More

Calories 269 kcal

Saturated Fat 6 g

Trans Fat 0 g

Total Fat 19 g

Cholesterol 258 mg

Calcium 200 mg

Total Dietary Fiber 3 g

Iron 5 mg

Sodium 498 mg

Potassium 0 g

Sugars 2 g

Carbohydrate 13 g

Vitamin A 327 IU

Vitamin C 0 mg

Protein 17 g

Component

Meat/Meat Alt 3.25 oz. eq.

Grain 2 oz. eq.

Fruit 0 cup(s)

Vegetable 0 cup(s)

Milk 0 cup(s)

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