Italian Sausage & Egg Scramble

Directions

1. The day before, thaw the pre-cooked breakfast sausages under refrigeration at <40°F / 4°C. 
2. Preheat convection oven to 325°F / 165°C. Remove Fully Cooked Scrambled Eggs from the refrigerator and knead cooked egg in the bag to break up the structure. Spray the insert pan(s) with cooking spray. Empty the contents of a bag into a 2” deep insert pan(s). Cover the pan(s) with aluminum foil or lid. Place in preheated oven and heat for ~20 minutes. 
3. Wash and cut the cherry/grape tomatoes into halves. Set aside for later step.
4. Slice cooked sausage links into 1 cm thick slices. Add oil to a skillet and heat over medium-high heat. Add sliced sausages to skillet and brown on all sides for approximately 2-3 minutes. Add spinach and sauté for another minute. 
5. Remove scrambled egg from the oven and add the sauteed sausages and spinach. Add the tomato halves, Italian seasoning and parmesan cheese; mix gently. Heat for an additional 5 minutes until internal temperature reaches 170°F / 64°C held for at least 15 seconds. Maintain >140°F / 60°C until service.
6. Serve 1/2 cup / 125 mL per serving using the #8 scoop. May garnish with additional parmesan cheese or fresh parsley. 

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