Walking Breakfast Tacos

Portion Size:

DIRECTIONS

Toss the potatoes with the oil and bake in the oven at 400°F for about 20 minutes until soft and brown.
Cook or scramble the eggs until done.
Heat the turkey sausage to 165°F.
Assemble the bowls. Place #8 scoop of potatoes in a 12 oz. bowl. Top each with a #20 scoop of eggs and 1 oz. sausage. Sprinkle with ¼ oz. cheese. Serve with 2 oz. salsa and 1 oz. tortilla chips. Serve in bags or bowls.

INGREDIENT Diced Potatoes or Frozen Diced Hashbrowns
50 SERVINGS MEASURE: WEIGHT: 4 lb.	100 SERVINGS MEASURE: WEIGHT: 8 lb.

INGREDIENT Vegetable Oil
50 SERVINGS MEASURE: 4 oz. WEIGHT:	100 SERVINGS MEASURE: 1 c. WEIGHT:

INGREDIENT Eggs, Large, Raw, Beaten or Frozen Pasteurized Eggs, Thawed
50 SERVINGS MEASURE: 25 ea. WEIGHT: 2 lb. 13 oz.	100 SERVINGS MEASURE: 50 ea. WEIGHT: 5 lb. 10 oz.

INGREDIENT BREAKFAST TKY CRUMBLES FC
50 SERVINGS MEASURE: WEIGHT: 3 lb. 8 oz.	100 SERVINGS MEASURE: WEIGHT: 7 lb.

INGREDIENT Shredded Cheddar Cheese, Yellow
50 SERVINGS MEASURE: WEIGHT: 12.5 oz.	100 SERVINGS MEASURE: WEIGHT: 1 lb. 9 oz.

INGREDIENT Salsa
50 SERVINGS MEASURE: 1 qt. 3 c. WEIGHT:	100 SERVINGS MEASURE: 3 qt. 2 c. WEIGHT:

INGREDIENT WG Tortilla Chips, 1 oz. bags
50 SERVINGS MEASURE: 50 ea. WEIGHT:	100 SERVINGS MEASURE: 100 ea. WEIGHT:

NUTRIENTS PER SERVING
Calories	310 cal
Fat	20 g
Saturated Fat	11 g
Trans Fat	0 g
Cholesterol	123 mg
Sodium	657 mg
Carbohydrates	21 g
Dietary Fiber	3 g
Protein	14 g

1 serving provides 2 oz. meat/meat alternate, 1 oz. Eq. servings bread/grain and 1/2 c. (starchy) vegetable.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Walking Breakfast Tacos

Portion Size:

DIRECTIONS

Toss the potatoes with the oil and bake in the oven at 400°F for about 20 minutes until soft and brown.
Cook or scramble the eggs until done.
Heat the turkey sausage to 165°F.
Assemble the bowls. Place #8 scoop of potatoes in a 12 oz. bowl. Top each with a #20 scoop of eggs and 1 oz. sausage. Sprinkle with ¼ oz. cheese. Serve with 2 oz. salsa and 1 oz. tortilla chips. Serve in bags or bowls.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
Diced Potatoes or Frozen Diced Hashbrowns		4 lb.		8 lb.
Vegetable Oil	4 oz.		1 c.
Eggs, Large, Raw, Beaten or Frozen Pasteurized Eggs, Thawed	25 ea.	2 lb. 13 oz.	50 ea.	5 lb. 10 oz.
BREAKFAST TKY CRUMBLES FC		3 lb. 8 oz.		7 lb.
Shredded Cheddar Cheese, Yellow		12.5 oz.		1 lb. 9 oz.
Salsa	1 qt. 3 c.		3 qt. 2 c.
WG Tortilla Chips, 1 oz. bags	50 ea.		100 ea.

NUTRIENTS PER SERVING
Calories	310 cal	Fat	20 g	Saturated Fat	11 g
Trans Fat	0 g	Cholesterol	123 mg	Sodium	657 mg
Carbohydrates	21 g	Dietary Fiber	3 g	Protein	14 g

1 serving provides 2 oz. meat/meat alternate, 1 oz. Eq. servings bread/grain and 1/2 c. (starchy) vegetable.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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Walking Breakfast Tacos

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Walking Breakfast Tacos

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS