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
Roasted chicken, diced 18 oz. 2-1/2 cups
Oil or melted butter 2 oz. 4 Tbsp.
Potato, 1/2" dice, fried 12 oz. 2 cups
Scallions, thinly sliced 6 oz. 2 cups


  1. Season the eggs with salt and pepper. Refrigerate until needed.
  2. Fill a spray bottle with TABASCO® Sauce. Reserve until needed.
  3. Combine the chicken 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 1-1/2 oz. chicken and 1 oz. potato until heated through. Add 1/2 oz. scallions and cook for 30 seconds. Ladle 4 oz. egg into the pan and scramble the eggs. Spray eggs with TABASCO® Sauce to lightly coat.

Yield: 12 servings