EGGS, WHEY (A MILK DERIVATIVE), CREAM (CREAM (FROM MILK), MILK SOLIDS, MILK PROTEIN, MONO AND DIGLYCERIDES, SUNFLOWER LECITHIN, SODIUM CITRATE), CONTAINS LESS THAN 2% OF THE FOLLOWING: SKIM MILK, LACTIC ACID, CULTURES, SALT, CARRAGEENAN, SODIUM CASEINATE (A MILK DERIVATIVE), CARBOHYDRATE GUM, NATURAL FLAVOR, SPICE, CALCIUM LACTATE, XANTHAN GUM, GUAR GUM, PARSLEY, LOCUST BEAN GUM.
Handling Instructions: This product is intended for further cooking, batter must reach 165°F for food safety and quality. • Keep frozen until ready for use. • Thaw under refrigeration for 24 hours or until completely thawed. • Do not refreeze. • Shake carton well before opening. Shelf Life: 5 Days Refrigerated. Baking Chart Dish Convection Oven @ 325°F 9” 30 minutes 4" 20 minutes 2” 20 minutes ½ sheet pan 30 minutes 9” Quiche 1. Blind bake pie shell according to manufacturer instructions and let cool down for 15 minutes. 2. Pre-heat convection oven at 325°F. 3. Place 2 oz. of cooked bacon and 4 oz. of swiss cheese in pie shell. 4. Pour 16 oz. of Savory Eggspedites® over ingredients. 5. Bake at 325°F for 30 minutes in convection oven. 6. Cool for 15 minutes. Frittata 1. Pre-heat convection oven to 325°F. 2. Heat 1 tablespoon of oil in a 10" nonstick ovenproof skillet over medium heat 3. Add 2 oz. of coarsely chopped spinach and 2 oz. sliced bella mushrooms into skillet. 4. Combine 24 oz. Savory Eggspedites® with ½ cup of sour cream and 2 oz. of feta cheese in a medium size bowl while ingredients are cooking. 5. Pour mixture over ingredients, shaking the pan to evenly distribute the mixture. Cook the frittata without stirring using the scrape and set method for about 3-5 minutes. 6. Bake in convection oven for 20 minutes at 325°F. 7. Cool for 15 minutes.
