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Walking Breakfast Tacos

Walking Breakfast Tacos
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Diced Potatoes or Frozen Diced Hashbrowns 4 lb.
Vegetable Oil 4 oz.
Eggs, Large, Raw, Beaten or Frozen Pasteurized Eggs, Thawed 25 ea. 2 lb. 13 oz.
JENNIE-O® Savory Turkey Crumbles Fully Cooked, #08996, thawed 3 lb. 8 oz.
Shredded Cheddar Cheese, Yellow 12.5 oz.
Salsa 1 qt. 3 c.
WG Tortilla Chips, 1 oz. bags 50 ea.

1 serving provides 2 oz. meat/meat alternate, 1 oz. Eq. servings bread/grain and 1/2 c. (starchy) vegetable.

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

Nutrients Per Serving
Calories310 cal
Total Fat20 g
Saturated Fat11 g
Trans Fat0 g
Cholesterol 123 mg
Sodium657 mg
Total Carbohydrates21 g
Dietary Fiber3 g
Total Sugars*
Protein14 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 bag or bowl

  1. Toss the potatoes with the oil and bake in the oven at 400°F for about 20 minutes until soft and brown.
  2. Cook or scramble the eggs until done.
  3. Heat the turkey sausage to 165°F.
  4. Assemble the bowls. Place #8 scoop of potatoes in a 12 oz. bowl. Top each with a #20 scoop of eggs and 1 oz. sausage. Sprinkle with ¼ oz. cheese. Serve with 2 oz. salsa and 1 oz. tortilla chips. Serve in bags or bowls.