A flavorful, student-approved breakfast bowl featuring RED GOLD® Nutritionally Enhanced Salsa.
Crediting
- Yield: 100 servings
- Serving Size: 1 Bowl – 15.324 oz
- 2 oz. eq. meat/meat alternate
- 5/8 cup red/orange vegetable
- ½ cup legume
- ½ cup starchy vegetable and 2 oz. eq. whole grain-rich
Ingredients
- 11 LB + 4 oz USDA Frozen Liquid Egg Materia
- 4 #10 Can Red Gold® Nutritionally Enhanced Salsa
- 8 – #10 Cans USDA Black Beans, L/S, Material
- 20 LB Seasoned Chopped Red Skin Potatoes
- 200 Thick White Corn Tortillas, 6″
- 1 oz Pan Stray
Instructions
Step 1
3 Days Before Service: Thaw eggs in cooler on sheet pans with space between cartons.
CCP: Hold below 41°F.
Step 2
Clean/sanitize prep area. Pull tortillas, salsa, and beans. Open and drain beans. Spray 4 steamtable pans. Add 2 cans salsa per pan (2 pans), 4 cans beans per pan (2 pans). Cover and hold. CCP: Prep within 2 hours.
Step 3
Pull potatoes and 5 sheet pans. Line with parchment and spray. Spread 4 lb potatoes per pan. Freeze until cooking.
Step 4
Spray 3 shallow pans. Shake and pour 3 lb 12 oz eggs per pan.
Step 5
Potatoes: Bake at 400°F for 15–17 min.
CCP: Hold above 135°F.
Transfer to steamtable pans.
CCP: Heat to 145°F for 15 sec.
Step 6
Beans & Salsa: Bake covered at 350°F for 20 min.
CCP: Heat to 140°F for 15 sec.
Hold in warmer above 135°F.
Step 7
Eggs: Bake covered at 325°F for 10 min. Whisk, then bake 5 more min.
CCP: Heat to 155°F for 15 sec.
Hold covered above 135°F.
Optional: Warm tortillas before service.
Step 8
Assembly
- In each bowl:
- ½ cup roasted potatoes (4 oz spoodle)
- ½ cup black beans (4 oz spoodle)
- ¼ cup scrambled eggs (#16 disher)
- ½ cup salsa (4 oz spoodle)
- Serve with 2 tortillas
Each bowl provides full meal components.
CCP: Hold above 135°F until service.
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