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Breakfast Taco Bowl

Breakfast Taco Bowl
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Potato rounds, frozen 25 ea. 4 lbs.
Eggs, large, beaten, or frozen pasturized eggs, thawed 2 lbs. 11 oz.
JENNIE-O® Turkey Chorizo Sausage Crumbles Fully Cooked, #33038, thawed 3 lbs. 2 oz.
Whole grain corn tortillas, 6" 50 ea.
Cheddar cheese, yellow, shredded 13 oz.
Salsa, reduced sodium 1 qt. 3 c.

1 serving provides 2 oz. meat/meat alternate,1 oz. servings bread/grain, and ½ c. vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories255 cal
Total Fat10 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol 116 mg
Sodium445 mg
Total Carbohydrates29 g
Dietary Fiber3 g
Total Sugars*
Protein13 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 Bowl

  1. Bake potato rounds according to instructions.
  2. Cook eggs to a soft stage scramble.
  3. Heat turkey sausage to 165° F as measured by a meatthermometer.
  4. Warm tortillas and place them in a bowl or tray. Topeach tortilla with 4 potato rounds, a #40 scoop of eggs,and 1 oz. sausage. Sprinkle with ¼ oz. of cheese.Serve with 1 oz. salsa.