|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
|SAUCE,TOMATO,CANNED||4-1/3 lbs||2 qts|
|EGG SUBSTITUTE,PASTEURIZED||15-1/2 lbs||1 gal 3 qts|
|SALT||1/4 oz||1/8 tsp|
|PEPPER,BLACK,GROUND||1/8 oz||1/8 tsp|
|CHEESE,CHEDDAR,LOWFAT,SHREDDED||6 lbs||1 gal 2 qts|
|POTATOES,WHITE,FROZEN,SHREDDED,HASHBROWN||5-1/2 lbs||2 qts 3-7/8 cup|
1 Lightly spray sheet pans with nonstick cooking spray.
2 Shape dough into 4-4 lb pieces. Let dough rest 15 minutes. Place dough pieces on lightly floured working surface. Roll out each
piece to 1/4-inch thickness. Transfer dough to pans, pushing dough slightly up edges of pans. Gently prick dough to prevent
3 Using a convection oven, bake 8 minutes at 450 F. on high fan, open vent until crusts are lightly browned.
4 Spread 2 cups tomato sauce evenly over crust in each pan. Set aside for use in Step 7.
5 Cook bacon until lightly browned. Drain on absorbent paper. Finely chop.
6 Add salt and pepper to eggs. Blend well. Scramble eggs until just set. Do not over cook. Pasteurized eggs will be safe at an
internal temperature of 145 F. but will not set until they reach 160 F.
7 Distribute 1-1/2 quarts cheese over sauce on each crust.
8 Distribute 1-1/2 quarts scrambled eggs over cheese on each pan.
9 Distribute 1-1/4 cups bacon over eggs on each pan.
10 Distribute 1 quart shredded potatoes over bacon in each pan.
11 Using a convection oven, bake another 8 minutes or until crust is browned and hash browns begin to turn golden brown on high
fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
12 Cut 5 by 5. CCP: Hold for service at 140 F. or higher.
|346 cal||44 g||24 g||7 g||12 mg||930 mg||184 mg|