Tex Mex & Sausage Topped Omelette

Directions

1. Two days before, thaw the frozen pre-cooked Homestyle Plain Omelettes and sausage crumbles under refrigeration at <40°F / 4°C/
2. Preheat convection oven to 300°F / 150°C.
3. Remove omelettes from the refrigerator and place on a parchment-lined baking sheet(s). Place in preheated convection oven and heat for ~11 minutes until internal temperature reaches 165°F / 74°C held for at least 15 seconds. Transfer to an insert pan and cover with lid. Hold at >140°F / 60°C until service. 
4. In a medium stockpot, place thawed crumbled sausage or alternatively, use any cooked, thawed minced sausages. Can place cooked sausages in blitzer and blend until minced; brown minced sausage in a heated skillet with oil on medium heat for 2-4 minutes if not already using cooked crumbled sausage. Add crumbled sausage/browned sausage to salsa in a stockpot and heat for ~ 5-8 minutes or until internal temperatures reaches >165°F / 74°C held for at least 15 seconds. Transfer to an insert pan with lid; hold at >140°F / 60°C until service. 
5. Remove sour cream and shredded Tex Mex Cheese from the refrigerator. Transfer each to a bowl and wrap. Hold under refrigeration at <4°C / 40°F until service. 
6. At point of service, place 1 omelette on the plate. Top with #16 scoop 2 oz / 60 mL of heated sausage/salsa mixture over each omelette. Top with 1 tsp / 5 mL of sour cream and then sprinkle 1 tbsp / 15 mL of shredded cheese on top. May garnish with fresh or dried cilantro. 

CCP-Product held at >140°F/60°C for a maximum of 4 hours.