Source: MRS 2025
MRS: 9295.1 — Breakfast Combinations (8500s)

Breakfast Tacos (Enriched)-USDA Foods-Briggs

Meal Component Contribution:
1¼ oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, and 1/8 cup red/orange vegetable.
Number of Portions: 100  Size of Portion: 1 soft taco
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Salsa, Bulk, #A237-USDA Foods
3  quarts + 1  cup
Pan Release Spray, Vegetable Oil, #2514
40  second spray
Tortilla, Soft Flour, 6”, #1221
100  tortillas
Egg Patty, Scrambled, Frozen, USDA Foods, #110931
100  patties
Bacon, Sliced, Precooked, #1050
100  slices
Cheese, Pepper Jack, Shredded, USDA
3  pounds + 2  ounces
DIRECTIONS

1.

Portion one ounce of salsa in individual portion containers. Cover the salsa and hold it under refrigeration until ready for service.

CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.

2.

Line an 18" x 24" sheet pan with parchment paper or spray with pan release spray.

3.

Place 18 tortillas on each sheet pan, 6 across and 3 down.

4.

Place an egg patty on each tortilla.

5.

Top each egg patty with one slice of bacon.

6.

Heat the breakfast tacos in the oven according to package directions for the egg patty.

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.

7.

 Weigh ½ ounce of cheese to determine the amount for each serving. Top each egg patty stack with ½ ounce of shredded cheese.

8.

Fold each tortilla in half and shingle them in layers in the serving pan. Cover and hold the tacos for service.

CCP: Cover and hold for service at 135 degrees F or higher.

9.

Portion each folded tortilla with one ounce of salsa per serving. Each portion provides 1¼ oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, and 1/8 cup red/orange vegetable.

CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftoveers.

Production Notes

- Prepare the Breakfast Tacos for just-in-time for service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving
Calories
248
Carbohydrates
17.80 g
Dietary Fiber
0.64 g
Protein
9.67 g
Sodium
498.00 mg
Total Fat
15.00 g
Sat. Fat
6.17 g
Trans Fat
0.00 g