Greek Bowl Scrambled Eggs
Serving Size: 50
- 18 lbs. (31/2 bags) Sunny Fresh® Precooked Scrambled Eggs
- 10 lbs. chopped kale
- 4 lbs. cherry tomatoes, halved
- 2 lbs. pitted/halved kalamata olives
- 50 oz. Greek vinaigrette
- 10 tsp. salt
- Optional ingredients: 3 lbs. feta cheese, 2 lbs. red onion
- Thaw scrambled eggs and heat convection/combi oven to 350°F.
- Place scrambled eggs on lined sheet pan in oven for 40 minutes.
- Massage kale with salt. Add dressing and toss with tomatoes, olives, feta, and onion.
- Place heated scrambled egg mixture over salads.