Breakfast/Brunch For School

Breakfast Totchos To-Go

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  • Serves: 32-64
    Prep Method: Baked
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Description

Grains-Meat/Meat Alternate-Starchy Vegetable-Legume Vegetable

Ingredients

32 Servings

  • 5 lbs. potato tots/drums, reduced sodium, frozen
  • 32 6-inch whole grain rich tortillas
  • 3 lbs. 8 ounces liquid whole eggs
  • 1 teaspoon ground black pepper
  • 1 #10 can whole pinto beans, low sodium, canned with liquid
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 8 ounces shredded cheddar cheese, reduced fat
  • 1 quart prepared tomato salsa

64 Servings

  • 10 lbs.potato tots/drums, reduced sodium, frozen
  • 64 6-inch whole grain rich tortillas
  • 7 lbs. liquid whole eggs
  • 2 teaspoon ground black pepper
  • 2 #10 can whole pinto beans, low sodium, canned with liquid
  • 1 Tablespoon 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 lb. shredded cheddar cheese, reduced fat
  • 2 quarts prepared tomato salsa

Preparation

  1. Preheat the oven to 400°F. Place frozen tots on a perforated sheet pan and hold in the freezer until just before baking. Use a speed rack to hold full pans of tater tots in the freezer.
  2. Wrap whole grain flour tortillas in plastic wrap or foil and place in a warmer to soften.
  3. Spray a 2-inch full-size steamtable pan with pan-release spray. In a large container, combine the liquid whole eggs, and ground black pepper. Whisk until well combined. Pour the eggs into the prepared pan. Bake the eggs in a preheated 350°F oven for 20 minutes, stirring after 15 minutes. Or steam the eggs in a steamer for about 3-5 minutes (depending on the steamer). CCP: Heat to 155°F.
  4. Remove the cooked eggs and stir to break into curds. Hold in the warmer until ready to assemble the bowls. CCP: Hold hot at 135°F or above.
  5. Place the pinto beans with their liquid in a saucepan or a steam kettle. Stir in the ground cumin, cayenne pepper, and garlic powder. Bring the beans to a low boil, reduce to a simmer and cook, uncovered, until the bean liquid has thickened slightly, about 15 minutes. CCP: Heat to 135°F or above for 15 seconds. Transfer seasoned beans into a 4-inch halfsize steamtable pan. Hold hot until service. CCP: Hold hot at 135°F or above.
  6. Bake the frozen tots in the preheated 400°F oven for about 15 minutes, or until they are browned and crisp on the outside. CCP: Heat to 135°F for 15 seconds. Transfer tots into 2-inch full-size steamtable pans. Hold hot until service. CCP: Hold hot at 135°F or above.

Bowl Assembly:

Set up the line with the serving containers, tortillas, tots, scrambled eggs, seasoned pinto beans, and cheese. In each serving container place: 1 8-inch tortilla to create the bowl and fill with 8 tots (1/2 cup), 1/4 cup scrambled eggs (#16 scoop), 1/4 cup seasoned pinto beans (2 ounce perforated spoodle), and top with 1 tablespoon shredded cheddar cheese. Offer 1-ounce portion cups of prepared tomato salsa on the side.

 

Note:
Serving size= 1 bowl. Each serving provides 1 ounce equivalent grains, 2 ounce equivalents meat/meat alternate, ½ cup starchy vegetable, ¼ cup legume vegetable

Nutrition

Calories304
Fat12g
Sodium459mg
Cholesterol190
Carbohydrates35g
Fiber5g
Protein13g

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