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Walking Breakfast Tacos

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Walking Breakfast Tacos

DIRECTIONS

  1. Toss the potatoes with the oil and bake in the oven at 400°F for about 20 minutes until soft and brown.
  2. Cook or scramble the eggs until done.
  3. Heat the turkey sausage to 165°F.
  4. 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

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Portion Size:
 
Walking Breakfast Tacos

DIRECTIONS

  1. Toss the potatoes with the oil and bake in the oven at 400°F for about 20 minutes until soft and brown.
  2. Cook or scramble the eggs until done.
  3. Heat the turkey sausage to 165°F.
  4. 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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