Ingredients Weight Measure
Eggs, beaten 48 oz. 24 ea.
Salt and pepper to taste
TABASCO® brand Original Red Sauce 2 oz. 1/4 cup, plus more for spray bottle
Andouille sausage, cooked, sliced 12 oz. 2 cups
Tomatoes, medium dice 12 oz. 2 cups
Oil or melted butter 2 oz. 4 Tbsp.
Bacon, cooked 4 oz. 1 cup
Cheddar cheese, grated 6 oz. 1 cup


  1. Season eggs with salt and pepper. Refrigerate until needed.
  2. Fill a spray bottle with TABASCO® Sauce. Reserve until needed.
  3. Combine sausage and tomatoes and 1/4 cup TABASCO® Sauce. Hold refrigerated.
  4. For each serving, heat 1 tsp. oil or butter in a 7" omelet pan over medium heat. Sauté 2 oz. sausage mixture and 1 tsp. bacon to heat through. Ladle 4 oz. egg into the pan and scramble. Top with 1/2 oz. cheese. Spray eggs with TABASCO® Sauce to lightly coat.

Yield: 12 servings