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Sausage Pancake Street Tacos

Sausage Pancake Street Tacos
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
JENNIE-O® Turkey Sausage Link, 1.025 oz., 614003, 160/cs (2 links per serving) 100 ea.
Liquid whole eggs, commodity 62.5 oz.
Whole grain pancakes, 1.2 oz., frozen (2 pancakes per serving) 100 ea.
Cheddar cheese, shredded 25 oz.
Pancake syrup 50 ea.
Non-stick cooking spray

2 turkey sausage links provide 2.0 oz. meat/meat alternate1/8 cup liquid eggs provides 1.25 oz. eq. meat/meat alternate0.5 oz. shredded Cheddar cheese provides 0.5 oz. meat/meat alternate 2 whole grain pancakes provides 2.0 oz. whole grain rich

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

Nutrients Per Serving
Calories482 cal
Total Fat18 g
Saturated Fat5 g
Trans Fat0 g
Cholesterol 224 mg
Sodium572 mg
Total Carbohydrates60 g
Dietary Fiber2 g
Total Sugars*
Protein24 g
Potassium*
Iron2 g
Calcium60 mg
Vitamin A0
Vitamin C0
Vitamin D0

*Indicates missing Nutrient Information.

Directions

Portion Size: 2 Tacos

  1. Cook sausage according to instructions — CONVECTION OVEN: Preheat oven to 375F. From thawed, cook for 6 minutes (9 minutes from frozen). COMBINATION OVEN: Preheat oven to 325F. From thawed, cook for 5 minutes (6 minutes from frozen). CONVENTIONAL OVEN: Preheat oven to 400F. From thawed, cook for 10 minutes (13 minutes from frozen).
  2. Cook liquid whole eggs according to manufacturer’s instructions.
  3. Heat pancakes according to manufacturer’s instructions.
  4. Assemble pancake tacos — Use paper boats to give the pancakes the taco shape, as well as provide the street taco experience. Place 2 pancakes in each boat, bottom side of the pancake up. Have each taco support each other to hold taco shape. Place 1 sausage link on the bottom of each pancake taco for a total of 2 links in each boat. Place 1 sausage link on the bottom of each pancake taco for a total of 2 links in each boat. Sprinkle 1 Tbsp. of scrambled eggs onto each taco for a total of 1/8 cup. Top each taco with 0.25 oz., or 1 Tbsp., shredded Cheddar cheese.
  5. Place syrup portion cup on the side.
  6. NOTE: This recipe may be pre-assembled, or converted to a made-to-order pancake taco bar.
  7. Offer each student two pancake tacos with one syrup portion cup to provide 3.75 oz. M/MA and 2 oz. eq. WGR. Each pancake taco should consist of 1 pancake, 1 sausage link, 1 Tbsp. scrambled eggs, and 1 Tbsp. shredded cheese.