Ingredients

1 Each Fully Baked Oven Fired Flatbread Whole Grain Rich 6 X 6 In Square
3 C Liquid Eggs
1/2 C Milk
2 C Turkey Ham, Diced
1 oz Reduced Fat Cheddar Cheese, Shredded

Chef Notes

EACH PANINI BREAKFAST SANDWICH PROVIDES 2 OZ. EQ. WHOLE GRAIN & 2 1/2 OZ. M/MA SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Flatbread product is delivered frozen. Store product at 0 F to -10 F Remove bagged flatbreads and place at room temperature to thaw for up to 5 days.
2
 Combine 3 c. liquid eggs, ½ c. milk and whisk to blend. Add 2 c. diced turkey ham. Stir well to combine. Scramble to a soft 135°F consistency.
3
 Place a flatbread on a lined sheet pan.
4
 Place 1 oz. reduced fat shredded cheddar cheese on the flatbread. Place in a 325°F oven for 2 min. to just start to melt the cheese and warm the flatbread.
5
 Place 1 ½ oz. of the scrambled egg mixture on the bottom half of the flatbread.
6
 Fold the top half of the flatbread with cheese over the scrambled egg and lightly press the top half to close the sandwich. Spray both sides with oil.
7
 Place the sandwich on a hot flattop grill or Panini grill to melt the cheese and toast flatbread.
8
 Hold paninis at 135°F until ready to serve.
1 Sandwich