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Breakfast-Taco-Merch (Enriched)
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)
INGREDIENT | 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 | 100 patties |
Tortilla, Soft Flour, 6”, #1221 | 100 tortillas |
Cheese, Pepper Jack, Shredded, USDA | 3 pounds + 2 ounces |
Bacon, Sliced, Precooked, #1050 | 100 slices |
DIRECTIONS
1. | 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. |
2. | Line an 18" x 24" sheet pan with parchment paper or spray with pan release spray. |
3. | Place the tortillas on the sheet pan, 6 across and 3 down. |
4. | Place an egg patty on each tortilla. Top with 1 slice of bacon. |
5. | 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. |
6. | Top egg patty stack with ½ ounce of cheese. |
7. | 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. |
8. | 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. |