YIELD: 48 servings

2 lbs. shredded cheddar cheese
12 oz. real bacon bits
6 lb. frozen sheeted pizza dough
5 lbs. 4 oz.eggs, beaten* Seasoning, if desired**

1. Heat oven to 350°F. Mix cheese and bacon bits in bowl. Cover and refrigerate until serving.
2. Transfer each pizza dough sheet to a baking pan. Thaw crust 10 minutes, then cut each dough sheet, 3x4.
3. Cook and scramble eggs in small batches in spray-coated pan over medium heat until eggs are firm throughout and no visible liquid egg remains. (Or follow your operation's standardized procedure for cooking scrambled eggs.) Keep warm.
4. For each serving: Portion 1/4 cup eggs and 2 tablespoons bacon-cheese mixture onto center of each rectangle. Form dough into a cone shape by pinching 2 diagonally opposite edges together. Continue to pinch and twist dough under to form an edge down half of dough. Leave an opening on one side of dough to form cone.
5. Bake 15 to 20 minutes, until dough is cooked and slightly golden and filling is heated thoroughly.

*If using frozen or liquid whole egg product. **Cajun, Mexican, or mesquite seasoning may be added, using up to 1 tablespoon seasoning for 48 eggs. Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Recipe submitted by the American Egg Board