Yield: 12 servings.
96 slices Tyson® Natural Hickory Smoked Bacon,
thick, vacuum-packed, fresh, 300 slice count, 5-lb.
BLACK-PEPPER CHEDDAR OMELET:
24 fresh eggs
11⁄2 tsp. black pepper, table grind
3⁄4 cup butter, melted
3 cups Cheddar cheese, shredded
24 seven-grain bread slices, grilled
Transfer preheated bacon on parchment paper to sheet pan; heat in preheated conventional oven at 350°F for 4 minutes. Remove from oven and keep warm above 140°F.
To assemble single serving: Crack 2 eggs in small bowl with 1⁄8 tsp. pepper; whisk to blend.
Portion 1 Tbsp. butter in 6” skillet over medium heat. Add egg mixture to foaming butter. Tilt skillet to evenly coat pan. Cook 1-2 minutes over medium heat, gently lifting eggs at outer edges with spatula to allow uncooked egg to run underneath until omelet is fully cooled, Remove from heat. Sprinkle 1⁄4 cup Cheddar evenly over omelet. Fold omelet in quarters and reserve. Place 1 slice bread on work surface. Top with reserved omelet and 8 strips bacon. Close sandwich with second bread slice.