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Spicy Turkey Sausage & Potato Breakfast Bowl

Spicy Turkey Sausage & Potato Breakfast Bowl
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
JENNIE-O® Turkey Sausage Link #614003, 160/cs 100 links
Potatoes, frozen and cubed 19 lbs. 13 oz.
Liquid whole eggs 2 qt. 1 1/3 c. 2 tsp.
Green onion 1 lb. 5 1/4 oz.
Sriracha 1 1/2 c. 1 tbsp.
Honey 1/2 c. 1 1/8 tsp.

Turkey Sausage (1 link): 1.0 oz. Meat/Meat AlternateLiquid Eggs (1.5 tbsp.): 1 oz. Meat/Meat Alternate (per FBG)Diced Potatoes (1/2 cup): 0.5 cup Vegetable, Starchy (per FBG)

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

Nutrients Per Serving
Calories187 cal
Total Fat6 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol 138 mg
Sodium247 mg
Total Carbohydrates21 g
Dietary Fiber2 g
Total Sugars2 g
Protein11 g
Potassium382 mg
Iron0.9 g
Calcium16 mg
Vitamin A185 %
Vitamin C2 mg
Vitamin D0

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 Bowl

  1. Remove product from freezer and thaw under refrigeration for 24-72 hours.
  2. Thinly slice green onions.
  3. Cook diced potatoes according to manufacturer’s instructions.
  4. Mix sriracha and honey until well combined.
  5. Cook turkey sausage links according to one of the following methods:a. CONVECTION OVEN: Preheat oven to 375°F and from thawed, cook for 6 minutes.b. COMBINATION OVEN: Preheat oven to 325°F and from thawed, cook for 5 minutes.c. CONVENTIONAL OVEN: Preheat oven to 400°F and from thawed, cook for 10 minutes.
  6. Brush cooked turkey sausage links with honey sriracha sauce, evenly on all sides.
  7. Place back in the oven for 2 minutes to caramelize.
  8. Cook liquid eggs according to manufacturer’s instructions.
  9. Assemble breakfast bowls:a. Use paper boat or bowl.b. Add 1/2 cup cubed potatoes as the base.c. Add 1 oz. scrambled eggs.d. Place one (1) sausage link on the side of each bowl.e. Sprinkle 1 tablespoon of green onions as garnish.
  10. Offer each student one (1) bowl to provide 2.0 oz. meat/meat alternate and 1/2 cup vegetable, starchy.