3 days prior to day of service:
Pull eggs from freezer. Open cases and remove cartons from case.
Place cartons on sheet pans with space between to allow for thawing.
Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
Wash hands thoroughly.
1 day prior to day of service:
Pull broccoli from cooler.
Open cases and place bags of broccoli on sheet pans.
Place on shelves or rack in cooler to thaw. CCP: Hold below 41° F.
Wash hands thoroughly.
Day of service:
Clean and sanitize prep area.
Pull garlic and herb seasoning mix and pan spray. Place at workstation.
Pull 5-24 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.
Pull eggs, broccoli and cheese from cooler and place at workstation.
Wash hands thoroughly and cover with gloves.
Empty eggs into a large bowl. Whisk eggs well. Whisk in all seasonings. 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):
Open broccoli and drain well. Place 0.84 oz. in each muffin (do not pack down, will fill tin halfway) using 1 lb. 4.16 oz. per pan of 24 cups.
Add 1/2 oz. cheese per tin.
Top with egg mix (slowly pour over broccoli and cheese). The cups will be full.
Bake in preheated convection oven at 375° F for 17-20 minutes or until an internal temperature of 155° F is reached and they are lightly browned. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds.
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.
Alternatively, place egg muffins in hot sandwich wrap. Place wrapped muffins on sheet pan and place in warmer.
Hold egg muffins in warming cart above 135° F until service. CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.
1 cheesy broccoli muffin. CCP: Hold above 135° F.
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.