Bacon & Cheese Breakfast Frittata

Bacon & Cheese Breakfast Fritatta

(Same Day Service — HACCP Process #2)


96 servings (1 piece, 3.1 oz., 92 g)

Meal Equivalence:

2.5 oz. eq. meat/meat alternate, 1/8 cup starchy vegetable
3 days prior to day of service:
  1. Pull eggs from freezer. Open cases and remove 
cartons from case.

  2. Place cartons on sheet pans with space between 
to allow for thawing.

  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.

  4. Wash hands thoroughly.

Day of service:
  1. Clean and sanitize workstation.

  2. Pull 4-24 count muffin tins (2 3/4” cup) and place at workstation. Spray lightly with pan spray. Place muffin pans on sheet pans covered in parchment paper.

  3. Pull eggs, turkey bacon pieces and cheese from cooler and place at workstation.

  4. Pull seasoned diced redskins from freezer and place at workstation.

  5. Empty eggs into 1 1/2-gallon container. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

Day of service continued:
  1. Wash hands thoroughly and cover with gloves.

  2. Whisk eggs well.

  3. Place 1/8 cup or .78 oz. of diced seasoned redskin potatoes in bottom of each cup, using 1 oz. spoodle.

  4. Sprinkle each cup with 1 tbsp. of bacon pieces.

  5. Sprinkle each cup with 1/2 oz. of shredded cheese.

  6. Pour eggs into cups slowly (1.78 oz. each).

  7. Cups will be full.

  1. Bake in preheated convection oven at 375° F for 17‑20 minutes or until an internal temperature of 165° F is reached and they are lightly browned. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary to insure best end product and nutritional.

  2. Remove from oven. The muffins will be puffy and sink as they rest. Let rest 2 minutes. Empty from pans onto parchment paper lined sheet pans and place in warmer. CCP: Hold above 135° F.

  1. 1 bacon & cheese frittata. CCP: Hold above 135° F.


  • 10 lb. 11 oz. pasteurized whole eggs, frozen (USDA Material #100045)
  • 4 lb. 11.5 oz. chopped roasted redskin potatoes, seasoned
  • 3 lb. American cheese, shredded, reduced fat
  • 1 lb. premium cooked turkey bacon pieces
  • 1 oz. pan spray, butter flavored

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.