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Spicy Turkey Sausage & Potato Breakfast Bowl

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Spicy Turkey Sausage & Potato Breakfast Bowl

DIRECTIONS

  1. Remove product from freezer and thaw under refrigeration for 24-72 hours.
  2. Thinly slice green onions.
  3. Cook diced potatoes according to manufacturer’s instructions.
  4. Mix sriracha and honey until well combined.
  5. Cook turkey sausage links according to one of the following methods: a. CONVECTION OVEN: Preheat oven to 375°F and from thawed, cook for 6 minutes. b. COMBINATION OVEN: Preheat oven to 325°F and from thawed, cook for 5 minutes. c. CONVENTIONAL OVEN: Preheat oven to 400°F and from thawed, cook for 10 minutes.
  6. Brush cooked turkey sausage links with honey sriracha sauce, evenly on all sides.
  7. Place back in the oven for 2 minutes to caramelize.
  8. Cook liquid eggs according to manufacturer’s instructions.
  9. Assemble breakfast bowls: a. Use paper boat or bowl. b. Add 1/2 cup cubed potatoes as the base. c. Add 1 oz. scrambled eggs. d. Place one (1) sausage link on the side of each bowl. e. Sprinkle 1 tablespoon of green onions as garnish.
  10. Offer each student one (1) bowl to provide 2.0 oz. meat/meat alternate and 1/2 cup vegetable, starchy.

INGREDIENT

JENNIE-O® Turkey Sausage Link #614003, 160/cs

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 100 links
WEIGHT:

INGREDIENT

Potatoes, frozen and cubed

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT: 19 lbs. 13 oz.

INGREDIENT

Liquid whole eggs

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

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

INGREDIENT

Green onion

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT: 1 lb. 5 1/4 oz.

INGREDIENT

Sriracha

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 1 1/2 c. 1 tbsp.
WEIGHT:

INGREDIENT

Honey

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 1/2 c. 1 1/8 tsp.
WEIGHT:
NUTRIENTS PER SERVING
Calories 187 cal
Fat 6 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 138 mg
Sodium 247 mg
Carbohydrates 21 g
Dietary Fiber 2 g
Protein 11 g
Turkey Sausage (1 link): 1.0 oz. Meat/Meat Alternate Liquid Eggs (1.5 tbsp.): 1 oz. Meat/Meat Alternate (per FBG) Diced Potatoes (1/2 cup): 0.5 cup Vegetable, Starchy (per FBG)
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Spicy Turkey Sausage & Potato Breakfast Bowl

Email Recipe PDF Open Recipe PDF
 
Portion Size:
 
Spicy Turkey Sausage & Potato Breakfast Bowl

DIRECTIONS

  1. Remove product from freezer and thaw under refrigeration for 24-72 hours.
  2. Thinly slice green onions.
  3. Cook diced potatoes according to manufacturer’s instructions.
  4. Mix sriracha and honey until well combined.
  5. Cook turkey sausage links according to one of the following methods: a. CONVECTION OVEN: Preheat oven to 375°F and from thawed, cook for 6 minutes. b. COMBINATION OVEN: Preheat oven to 325°F and from thawed, cook for 5 minutes. c. CONVENTIONAL OVEN: Preheat oven to 400°F and from thawed, cook for 10 minutes.
  6. Brush cooked turkey sausage links with honey sriracha sauce, evenly on all sides.
  7. Place back in the oven for 2 minutes to caramelize.
  8. Cook liquid eggs according to manufacturer’s instructions.
  9. Assemble breakfast bowls: a. Use paper boat or bowl. b. Add 1/2 cup cubed potatoes as the base. c. Add 1 oz. scrambled eggs. d. Place one (1) sausage link on the side of each bowl. e. Sprinkle 1 tablespoon of green onions as garnish.
  10. Offer each student one (1) bowl to provide 2.0 oz. meat/meat alternate and 1/2 cup vegetable, starchy.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
JENNIE-O® Turkey Sausage Link #614003, 160/cs 100 links
Potatoes, frozen and cubed 19 lbs. 13 oz.
Liquid whole eggs 2 qt. 1 1/3 c. 2 tsp.
Green onion 1 lb. 5 1/4 oz.
Sriracha 1 1/2 c. 1 tbsp.
Honey 1/2 c. 1 1/8 tsp.
 
NUTRIENTS PER SERVING
Calories 187 cal Fat 6 g Saturated Fat 2 g
Trans Fat 0 g Cholesterol 138 mg Sodium 247 mg
Carbohydrates 21 g Dietary Fiber 2 g Protein 11 g
 
Turkey Sausage (1 link): 1.0 oz. Meat/Meat Alternate Liquid Eggs (1.5 tbsp.): 1 oz. Meat/Meat Alternate (per FBG) Diced Potatoes (1/2 cup): 0.5 cup Vegetable, Starchy (per FBG)
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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