Bacon, Egg, and Cheese Frittata

DAY PRIOR TO SERVICE:

1. Cut frozen or partially thawed biscuits into quarters. Place four quarts in the bottom of baking cups.
2. Sprinkle 1 tablespoon chopped bacon into the baking cups.

A #60 scoop is 1 tablespoon.

3. In a large mixing bowl, whisk together the liquid eggs, milk, and black pepper.
4. Pour 1/4 cup of the egg mixture over biscuits and bacon in each baking cup.
5. Using a mixing bowl, combine cheddar and mozzarella cheeses.
6. Sprinkle each baking cup with 1 oz. shredded cheeses.
7. Bake at 325°F for approximately 18 minutes until golden.

Cook to 155°F or higher for 15 seconds.

8. Remove from the oven and place in the walk-in to cool.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

9. Store in the cooler overnight, wrapped, labeled, and dated.

Hold at 41°F or below.

DAY OF SERVICE:

1. Heat the frittatas by place them in the oven, unwrapped, at 275°F for 4-7 minutes. Just until they reach temperature.

Cook to 165°F or higher for 15 seconds.

2. Remove from oven and sprinkle with thinly sliced scallions for service.
3. Serving is 1 Frittata.