Recipe: Breakfast Tater Tot Tacos

Category: Entree

Portion Size: 2 Tacos

Meal Components: 1.75 oz eq M/MA; 1.75 oz eq grain, 5/8 cup vegetable (1⁄2 cup starchy vegetable & 1/8 red/orange vegetable)

 

Brown Rice Standardized Recipe

100 Servings

IngredientsWeightMeasure
Eggs, liquid whole, frozen (USDA or Commercial)6 lb 4 oz2 qt 2 1⁄2 cups
Nonstick cooking spray2 sprays
Turkey bacon (such as Butterball)3 lb100 slices
Tater tots or gems, reduced sodium15 lb 12 oz
Taco seasoning, no salt added3⁄4 cup 1 Tbsp
6” Corn tortillas (at least 54 gm per 2)11 lb 14 oz200 each
Cheddar cheese, reduced fat, shredded (USDA or Commercial)3 lb 2 oz
Salsa, low-sodium, canned (USDA or Commercial)6 lb 14 oz3 qt 1⁄2 cup (~1 1⁄4 #10 cans)

Directions

Oven Method:

1. Thaw eggs and turkey bacon: Thaw eggs in the refrigerator two days before use. Thaw bacon in the refrigerator one day before use. CCP: Hold at 40 °F or lower.

2. Cook Eggs: For every 50 servings, generously spray 1 (12” x 20” x 2-1/2”) steamtable pan(s) with cooking spray. Place 1 qt 1 1⁄4 cups (3 lb 2 oz) egg in the pan. Bake for 5 minutes. Remove from the oven and stir eggs to move cooked egg from the edges to center. Cook for 5 more minutes or until no longer runny. Remove from the oven and chop into small pieces. (Tip: For fast and easy cutting, use a dough scraper.) CCP: Heat to 160 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.

3. Cook and cut bacon: Preheat oven to 350 ̊F. If bacon is pre-packaged on sheets of parchment paper, line full sheet pans with an additional sheet of parchment paper. Place 4 parchment sheets of bacon in a single layer on each lined pan. Cook for 8-10 minutes or until bacon begins to brown. CCP: Heat to 165 °F or higher for 15 seconds. Using a pizza cutter or knife, cut bacon slices in half. CCP: Hold at 140 °F or higher.

4. Season and cook potatoes: Preheat oven to 450 F̊ . Place each 5 lb bag of tater tots in a 4” steamtable pan or large bowl. Toss with 1⁄4 cup (1 oz) taco seasoning. Place in a single layer on a full sheet pan lined with parchment paper. Bake for 10-15 minutes or according to manufacturer’s directions.

5. Heat tortillas: Place in steamtable pans and cover. Place in the warmer for 1 hour before service. (Note: Check to be sure they are covered tightly enough to prevent them from drying out.)

6. Build Tacos: Place 2 tortillas in a U shape in 2 pound (#220 paper boats). Place 1⁄2 slice bacon in the center of each tortilla. Top each bacon slice with 1⁄4 cup (4 tater tots or half of 4 oz spoodle), 1⁄2 oz egg (half of #16 scoop), and 1⁄4 oz cheese (half of 1 oz spoodle). Serve 2 Tbsp (#30 scoop) salsa on the side.

Nutrients Per One Serving
(K-12)

Calories 305 kcal
Saturated Fat 4 g
Sodium 369 mg
Sugar 2 g
Total Fat 11 g
Trans Fat 0 g
Cholesterol 116 mg
Carbohydrate 42 g
Total Diety Fiber 6 g
Protein 11 g
Vitamin A 404 IU
Calcium 65 mg
Vitamin C 6 mg
Iron 1.5 mg

Components Per One Serving
(K-12)

Meat/Meat ALT Grain Vegetable(s) Fruit Milk
1.75 oz. eq. 1.75 oz. eq. 5/8 cup(s) 0 cup(s) 0 cup(s)

 

Vegetable Subgroups

Dark Green Red/Orange Legumes Starchy Other
0 oz. eq. 1/8 oz. eq. 0 cup(s) 1/2 cup(s) 0 cup(s)