Breakfast Pita

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
EGG WHITES,FROZEN,THAWED 7-1/2 lbs 3 qts 2 cup
EGGS,WHOLE,FROZEN 7-1/2 lbs 3 qts 2 cup
CHEESE,CHEDDAR,SHREDDED 2-2/3 lbs 2 qts 2-5/8 cup
SAUSAGE,PORK,COOKED,DICED 2 lbs
TOMATOES,FRESH,CHOPPED 2 lbs 1 qts 1 cup 2 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-5/8 cup 1 lbs
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
OREGANO,CRUSHED 1/2 oz 3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,PITA,WHITE,8-INCH 21 lbs 100 each

Method

1 Combine egg whites and eggs. Blend thoroughly.
2 Combine cheese, sausage, tomatoes, onions, pepper and oregano; mix thoroughly.
3 Pour about 1 quart egg mixture on lightly greased griddle. Cook until partially set. Add cheese-sausage mixture. Cook until
cheese is melted and eggs are firm. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Cut off top third of pita pocket and place eggs in the pocket. Place pockets on sheet pans. Using a convection oven, bake at 350 F.
for 5 minutes or until warm and pliable on high fan, closed vent.
5 Place about 1/2 cup egg mixture in each pocket. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.
Notes
1 In Step 2, 3-1/4 pounds (1/2 No. 10 can) of canned diced tomatoes may be used per 100 portions. Drain before using.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
418 cal 55 g 21 g 12 g 167 mg 801 mg 198 mg

Portion

1 Pita

Yield

100