Breakfast Scoop 'N Go

Preparation

1. For best results, fully thaw EggStravaganza.
   24-hr. quick thaw: Unpack, place desired amount on parchment-lined
   sheet pans in refrigerator.
   Standard method: Thaw in case 3-5 days under refrigeration.
2. Preheat oven to 350°F.
3. If quick-thawed: Cover pan with foil, place in preheated oven and bake for 13-18 minutes (to internal temp of 165°F).
   If thawed in the case: Remove from case, place desired amount on parchment-lined sheet pans and place in preheated 350°F oven for 13-18 minutes (to internal temp of 165°F).
   If cooking from frozen: Remove desired amount, place on parchmentlined sheet pans, then cover with foil and place in preheated 350°F oven. Bake for 25-33 minutes (to internal temp of 165°F).
4. Hold EggStravaganza at 145°F until ready for service.
5. Place each component into individual compartment of tray or to-go
   box using a 2 oz spoodle or #16 scoop. (If using a serving container
   without compartments, consider using paper baking cups to separate
   ingredients.)