1. Thaw eggs in the refrigerator two days before use. Thaw bacon and flatbread in the refrigerator one day before use.
2. To scramble the eggs, place them in steamtable pans sprayed with nonstick cooking spray and cover. Cook in the steamer for 8-12 minutes or until internal temperature reaches 140° F. Stir eggs to break into small pieces.
3. In a small bowl, add oil and slowly whisk in granulated garlic.
4. Remove bacon from plastic packaging, leaving bacon on the parchment paper it was packaged in. Cut bacon slices in half.
5. To build the flatbreads, line full sheet pans with parchment paper. Place 6 flatbread squares on each sheet pan. Generously brush garlic oil over the top of each flatbread. Then sprinkle each flatbread with 1 oz. (2 fl. oz. server) cheese. Top cheese with six half slices of bacon. Crumble 4 ½ oz. (#60 scoop) scrambled eggs over the top of bacon. Sprinkle with Italian seasoning and finish with ¼ oz. of cheese.
6. Preheat oven to 350° F. Bake flatbread in the oven for 8-10 minutes. Slice into 4 pieces and serve.

CCP: Hold thawed eggs, turkey bacon and flatbread at 40° F or lower. Heat eggs to 145° F for at least 15 seconds and hold at 140° F or higher. Hold turkey bacon at 140° F or higher. Hold flatbread at 40° F or lower and heat to 165° F or higher for 15 seconds.