MEASURE (FOR 100 SERVINGS)
Salsa, Bulk, #A237-USDA Foods
3 quarts + 1 cup
Pan Release Spray, Vegetable Oil, #2514
40 second spray
Egg Pattie, Scrambled, Frozen, #1316
Tortilla, Soft Flour, 6”, #1221
Cheese, Pepper Jack, Shredded, USDA
3 pounds + 2 ounces
Bacon, Sliced, Precooked, #1050
Portion 1 ounce of salsa in individual portion containers. Cover and hold under refrigeration until ready for service.
CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.
Line an 18" x 24" sheet pan with parchment paper or spray with pan release spray.
Place the tortillas on the sheet pan, 6 across and 3 down.
Place an egg patty on each tortilla. Top with 1 slice of bacon.
Heat 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.
Top egg patty stack with ½ ounce of cheese.
Fold each tortilla in half and shingle in layers in the serving pan. Cover and hold for service.
CCP: Cover and hold for service at 135 degrees F or higher.
Portion each folded tortilla with 1 ounce of salsa for 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.
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