Source: MRS 2024
MRS: 9030 — Breakfast Meats (8500s)

Scrambled Egg Patty-Merchants

Meal Component Contribution:
¾ oz. eq. meat/meat alternate
Number of Portions: 200  Size of Portion: 1 egg patty
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 200 SERVINGS)
Egg Patty, Scrambled, Frozen, #1316
200  patties
DIRECTIONS

1.

Prepare the egg patties from a frozen state according to the directions on the case and/or package.

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations

2.

Place the egg patties on the hot portion of the service line for service.

CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher.

3.

Portion one patty per serving. Each portion provides ¾ oz. eq. meat/meat alternate.

CCP:  Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers

Production Notes

- Prepare the egg patty for just-in-time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product -formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
-Use USDA Foods or Department of Defense (DoD) products when available.

Nutrients Per Serving
Calories
30
Carbohydrates
1.00 g
Dietary Fiber
0.00 g
Protein
3.00 g
Sodium
85.00 mg
Total Fat
2.00 g
Sat. Fat
0.50 g
Trans Fat
0.00 g