1 day prior to day of service:
Pull egg patties from freezer.
Wash hands thoroughly.
Place egg patties on lightly sprayed sheet pans in single layer. Cover and date stamp.
Place egg patties in cooler on lowest shelf to thaw overnight. CCP: Hold below 41° F.
Pull turkey Canadian bacon from freezer.
Wash hands thoroughly.
Place pouches in 1/2 steam table pans in single layer.
Cover and date stamp.
Place bacon in cooler on lowest shelf to thaw overnight. CCP: Hold below 41° F.
Place bagels on sheet pans, in packages.
Date stamp and place in cooler to thaw overnight. CCP: Hold below 41° F.
Day of Service
Clean and sanitize prep area.
Pull egg patties, turkey Canadian bacon from cooler.
Pull pepper/onions mix from freezer.
Remove wrap from egg patties.
Bake egg patties uncovered in preheated convection oven at 300° F for 8‑10 minutes or until an internal temperature of 165° F is reached. 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.
Place turkey Canadian bacon in steam table pan.
Steam for 8-10 minutes. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds.
Place pepper/onions mix in a perforated steam table pan inside a solid pan.
Steam for 5 minutes. CCP: Heat until an internal temperature is reached of 140° F for 15 seconds.
Day of service continued:
Hold egg patties, turkey Canadian bacon and onion/pepper mix in warmer for assembly. CCP: Hold above 135° F.
Pull bagels and cheese from cooler.
Pull foil wrap or sandwich bags.
Pull eggs, turkey Canadian bacon and onion/pepper mix from warmer.
Set up assembly line.
Wash hands thoroughly and cover with gloves. SOP: Never handle ready-to-eat foods with bare hands.
Lay out bagels.
Place egg patty on bottom of the bagel.
Top with 1 slice of turkey Canadian bacon.
Add 2 tbsp. or 1/8 cup of pepper/onions mix using a 1 oz. spoodle.
Top with 1 slice of American cheese.
Top with second half of bagel.
Wrap tightly in foil or place in sandwich bag.
Place finished sandwiches in steam table pan.
Hold in warming cart above 135° F. CCP: Hold above 135° F.
Serve 1 Denver Omelet Bagel. 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.