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Sausage Pancake Street Tacos

Portion Size: 2 Tacos
Open Recipe PDFEmail Recipe PDF
Sausage Pancake Street Tacos

DIRECTIONS

  1. Cook sausage according to instructions — CONVECTION OVEN: Preheat oven to 375F. From thawed, cook for 6 minutes (9 minutes from frozen). COMBINATION OVEN: Preheat oven to 325F. From thawed, cook for 5 minutes (6 minutes from frozen). CONVENTIONAL OVEN: Preheat oven to 400F. From thawed, cook for 10 minutes (13 minutes from frozen).
  2. Cook liquid whole eggs according to manufacturer’s instructions.
  3. Heat pancakes according to manufacturer’s instructions.
  4. Assemble pancake tacos — Use paper boats to give the pancakes the taco shape, as well as provide the street taco experience. Place 2 pancakes in each boat, bottom side of the pancake up. Have each taco support each other to hold taco shape. Place 1 sausage link on the bottom of each pancake taco for a total of 2 links in each boat. Place 1 sausage link on the bottom of each pancake taco for a total of 2 links in each boat. Sprinkle 1 Tbsp. of scrambled eggs onto each taco for a total of 1/8 cup. Top each taco with 0.25 oz., or 1 Tbsp., shredded Cheddar cheese.
  5. Place syrup portion cup on the side.
  6. NOTE: This recipe may be pre-assembled, or converted to a made-to-order pancake taco bar.
  7. Offer each student two pancake tacos with one syrup portion cup to provide 3.75 oz. M/MA and 2 oz. eq. WGR. Each pancake taco should consist of 1 pancake, 1 sausage link, 1 Tbsp. scrambled eggs, and 1 Tbsp. shredded cheese.

INGREDIENT

JENNIE-O® Turkey Sausage Link, 1.025 oz., 614003, 160/cs (2 links per serving)

50 SERVINGS

MEASURE: 100 ea.
WEIGHT:

100 SERVINGS

MEASURE: 200 ea.
WEIGHT:

INGREDIENT

Liquid whole eggs, commodity

50 SERVINGS

MEASURE:
WEIGHT: 62.5 oz.

100 SERVINGS

MEASURE:
WEIGHT: 3 qt., 1/2 c.

INGREDIENT

Whole grain pancakes, 1.2 oz., frozen (2 pancakes per serving)

50 SERVINGS

MEASURE: 100 ea.
WEIGHT:

100 SERVINGS

MEASURE: 200 ea.
WEIGHT:

INGREDIENT

Cheddar cheese, shredded

50 SERVINGS

MEASURE:
WEIGHT: 25 oz.

100 SERVINGS

MEASURE:
WEIGHT: 3 lb. 2 oz.

INGREDIENT

Pancake syrup

50 SERVINGS

MEASURE: 50 ea.
WEIGHT:

100 SERVINGS

MEASURE: 100 ea.
WEIGHT:

INGREDIENT

Non-stick cooking spray

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:
NUTRIENTS PER SERVING
Calories 482 cal
Fat 18 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 224 mg
Sodium 572 mg
Carbohydrates 60 g
Dietary Fiber 2 g
Protein 24 g
2 turkey sausage links provide 2.0 oz. meat/meat alternate 1/8 cup liquid eggs provides 1.25 oz. eq. meat/meat alternate 0.5 oz. shredded Cheddar cheese provides 0.5 oz. meat/meat alternate 2 whole grain pancakes provides 2.0 oz. whole grain rich
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Sausage Pancake Street Tacos

Email Recipe PDF Open Recipe PDF
 
Portion Size: 2 Tacos
 
Sausage Pancake Street Tacos

DIRECTIONS

  1. Cook sausage according to instructions — CONVECTION OVEN: Preheat oven to 375F. From thawed, cook for 6 minutes (9 minutes from frozen). COMBINATION OVEN: Preheat oven to 325F. From thawed, cook for 5 minutes (6 minutes from frozen). CONVENTIONAL OVEN: Preheat oven to 400F. From thawed, cook for 10 minutes (13 minutes from frozen).
  2. Cook liquid whole eggs according to manufacturer’s instructions.
  3. Heat pancakes according to manufacturer’s instructions.
  4. Assemble pancake tacos — Use paper boats to give the pancakes the taco shape, as well as provide the street taco experience. Place 2 pancakes in each boat, bottom side of the pancake up. Have each taco support each other to hold taco shape. Place 1 sausage link on the bottom of each pancake taco for a total of 2 links in each boat. Place 1 sausage link on the bottom of each pancake taco for a total of 2 links in each boat. Sprinkle 1 Tbsp. of scrambled eggs onto each taco for a total of 1/8 cup. Top each taco with 0.25 oz., or 1 Tbsp., shredded Cheddar cheese.
  5. Place syrup portion cup on the side.
  6. NOTE: This recipe may be pre-assembled, or converted to a made-to-order pancake taco bar.
  7. Offer each student two pancake tacos with one syrup portion cup to provide 3.75 oz. M/MA and 2 oz. eq. WGR. Each pancake taco should consist of 1 pancake, 1 sausage link, 1 Tbsp. scrambled eggs, and 1 Tbsp. shredded cheese.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS
  MEASURE WEIGHT MEASURE WEIGHT
JENNIE-O® Turkey Sausage Link, 1.025 oz., 614003, 160/cs (2 links per serving) 100 ea. 200 ea.
Liquid whole eggs, commodity 62.5 oz. 3 qt., 1/2 c.
Whole grain pancakes, 1.2 oz., frozen (2 pancakes per serving) 100 ea. 200 ea.
Cheddar cheese, shredded 25 oz. 3 lb. 2 oz.
Pancake syrup 50 ea. 100 ea.
Non-stick cooking spray
 
NUTRIENTS PER SERVING
Calories 482 cal Fat 18 g Saturated Fat 5 g
Trans Fat 0 g Cholesterol 224 mg Sodium 572 mg
Carbohydrates 60 g Dietary Fiber 2 g Protein 24 g
 
2 turkey sausage links provide 2.0 oz. meat/meat alternate 1/8 cup liquid eggs provides 1.25 oz. eq. meat/meat alternate 0.5 oz. shredded Cheddar cheese provides 0.5 oz. meat/meat alternate 2 whole grain pancakes provides 2.0 oz. whole grain rich
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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